Vietnamese La Sa Ga Soup

Heat oil in a large stockpot over medium heat; saute onion and garlic until onion is tender about 4 minutes. Add 1/2 cup coconut milk and stir continuously for 2 minutes. Stir curry paste into onion mixture until smooth about 2 minutes.

Pour chicken stock into onion mixture and increase heat to medium-high; cook until simmering 3 to 4 minutes. Add soy sauce fish sauce and remaining 1/2 cup coconut milk; cook until heated through 2 to 3 minutes. Add angel hair pasta cover pot with lid and cook until pasta is tender yet firm to the bite about 10 minutes. Stir basil into soup.