I really like Thai and Indian food but they use a lot of garlic and onions in everything. I particularly like Thai soups that use coconut milk in them. They seems very rich and silky and are so full of flavor. I finally attempted to make one without garlic and onions and I think it turned out really well. The original recipe called for red Thai curry paste. When I looked up the recipe for the paste, it has onion and garlic so I knew it was off the table right away, however, it also had coriander, cumin and red pepper. So what I decided to do was to de-construct the red Thai paste and only use the ingredients that I would be able to tolerate, cumin, coriander and red pepper. The recipe also called for galangal which is not usually available where I live. After looking up the flavor profile of galangal, it is described as peppery and earthy with a hint of mustard, I decided to add just a touch of mustard in my soup. I also did not want to add any fish sauce, thinking that it likely had onions or garlic, so I used fresh fish instead. I did not use chicken stock for the same reason. This is the result and I am really happy with it. You can serve it over cooked rice to make it a more substantial meal.