I'm always looking for good, complex soups that don't require chicken stock. They're hard to come by, but it makes the occasional discovery that much more exciting. This simple soup gets its umami from fish sauce, whose flavor is subtle enough to just blend into the soup. Red curry paste (I use Mae Ploy brand) and red onion round out this very simple but surprisingly flavorful soup. (I made this twice: the first time I needed 3 teaspoons fish sauce, the second time only 2. Add them one at a time.)

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