Kimchi and Coconut Milk soup

This is one of the easiest/fastest soups I've ever made and was so delicious! I didn't have very many ingredients on hand but anything could be added for more veg and/or meat in this soup. Cilantro would be a great addition as well.

Ingredients:

• 1/2 yellow onion (sliced thin)
• 1 clove garlic (chopped)
• 1.5 inch ginger root (chopped)
• 1 small carrot (chopped)
• Some potatoes (2-3 I used red)
• Oil (I used olive oil)
• Kimchi (a heap)
• 1 Tlbs or more fermented chili paste
• 6-7 ounces Coconut Milk (1/2 of 13.5 ounce can)
• Green onions (sliced)

Directions:

1. Medium heat - saute yellow onion, garlic, ginger, and carrot together in oil until onion is translucent in med soup pot (I used a clay soup pot).
2. Add potatoes and/or whatever veggies you have on hand. Stir.
3. Add a heap of kimchi with kimchi juice, and fermented chili paste (more or less depending on your taste).
4. Add water to fill. Cook until potatoes are done.
5. Remove from heat and add coconut milk (I added 1/2 can but really add to taste). Stir.
6. Add green onions and more chili paste to your taste (I like it spicy!). Serve.