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Begin by slicing the yellow onion, grating 3 garlic cloves and grating 2 tablespoons of fresh ginger. Set these aside.
Set a large pot or Dutch oven over medium heat and add ¼ cup of olive oil.
Add in the sliced onion and cook, stirring occasionally, until slightly softened, 5-6 minutes.
Then add in the gochujang paste and mix. Let the paste melt and caramelize around the onion, turning a shade darker in color, around 10-12 minutes.
Add in the garlic and ginger and stir to combine. Cook for 2-3 minutes or until the garlic is no longer raw.
Add in the 28-ounce can of tomatoes, 2 tablespoons soy sauce, 2 tablespoons rice vinegar and stir.
Pour in the vegetable stock and use an immersion blender to blend everything together.
Add the 13.5-ounce can of coconut milk and stir until smooth and creamy.
Bring this to a low simmer, cover, and let simmer for 45 minutes.
After the soup has simmered for 45 minutes, taste and season with salt as preferred.
To serve, portion into bowls and top with the tender herbs and chili crisp. Eat with steamed white rice, scallion pancakes, or a toasted milk bread.