For the Soup:

1 tablespoon olive oil

1 onion, diced

2 cloves garlic, minced

1-inch piece fresh ginger, grated

1 bell pepper (red or yellow), diced

1 can (400 ml) coconut milk

3 cups fish or vegetable broth

1 tablespoon fish sauce (optional, for extra depth of flavor)

1 pound (450 g) white fish fillets (cod, tilapia, snapper), cut into bite-sized pieces

Juice and zest of 1 lime

Salt and pepper, to taste

For Garnish:

Fresh cilantro leaves, chopped

Lime wedges (optional)

Sauté Aromatics:

Heat olive oil in a large pot over medium heat.

Add the diced onion and sauté until softened, about 3-4 minutes.

Stir in the garlic, ginger, and bell pepper, cooking for an additional 2-3 minutes until fragrant.

Prepare the Broth:

Pour in the coconut milk and broth, stirring well to combine.

Add the fish sauce (if using) and bring the mixture to a gentle simmer.

Cook the Fish:

Add the fish pieces to the pot, ensuring they are submerged in the broth.

Simmer gently for 5-7 minutes, or until the fish is opaque and flakes easily with a fork.

Finish with Lime:

Stir in the lime juice and zest.

Season the soup with salt and pepper to taste.

Serve:

Ladle the soup into bowls and garnish with fresh cilantro.

Serve with lime wedges on the side for an extra burst of citrus.

Serving Suggestions:

Pair with crusty bread or steamed jasmine rice to soak up the flavorful broth.

Add a side of roasted vegetables or a simple green salad for a complete meal.