Vegan Green Curry

This green curry has got to be my favorite curry dish ever. I remember having it daily at a food truck on Maui Island and one day, the food truck just vanished. I couldn't seem to find out where it went and I had always reminisced about my green curry bowl. So I set out to replicate it and I can definitely say it was a success!
Yield: 4-5 servings
You will need:
-1 chopped onion
-1/4 tablespoon coconut oil
-1/2 teaspoon garlic
-1/4 cup green curry powder
-1 tablespoon fresh chopped ginger

-1 400oz. can full fat coconut milk
-4 cups water
-1 tablespoon coconut amino sauce (can use soy sauce)
-2 bay leaves (optional)

-2 tablespoons chickpea miso (any will work)
-veggie additions (choose any veggies you like!). I used zuchinni noodles, cherry tomatoes, carrots, celery, kombucha squash

Directions:
1. Saute the onions and garlic with the coconut oil for about 5 minutes until translucent
2. Stir in the curry powder and ginger for another minute
3. Add the coconut milk, water, coconut aminos, and bay leaves and let it simmer for 20 more minutes with the pot covered
4. Strain the broth and stir the miso in a separate bowl with 1 cup of the broth to help make it creamy. Add the creamy miso mix to the rest of the broth
5. Mix in all the veggies with the heat turned off and the pot covered for 5 more minutes and enjoy!

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