Preparation
Preheat the oven to 180 °C (350 °F)
Cut the tortillas into strips
In a bowl, mix the tortilla strips with 15 ml (1 tbsp.) of olive oil. Salt and pepper.
Place the tortilla strips on a cookie sheet covered with parchment paper, make sure not to overlap. Bake for 8 to 10 minutes, turning them gently when half cooked.
In a pot, heat the rest of the oil over medium het. Cook the onion for 1 minute.
Add the corn, beans, Thaï pepper and tomato. Cook for 2 minutes.
Pour in the Haiku Tom Kha soup and bring to a boil.
Divide into four bowls. Garnish with coriander leaves and tortilla strips.
