In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add 1 onion, finely chopped, and sauté for about 5 minutes until it becomes translucent and fragrant.

Stir in 3 minced garlic cloves and 1 tablespoon of grated ginger into the pot. Cook for another minute, allowing the garlic and ginger to release their aromas.

Add 1 sliced red bell pepper to the pot and sauté for 3-4 minutes, stirring occasionally until the pepper softens.

Pour in 1 can of coconut milk and 4 cups of fish or chicken broth, stirring thoroughly to combine. Bring to a gentle simmer for about 5 minutes.

Add the juice of 2 limes, 2 tablespoons of fish sauce, and 1 teaspoon of sugar to the soup. Stir well and season with salt and pepper to taste.

Gently place your choice of fish fillets into the pot, ensuring they’re submerged in the broth. Cover and let it simmer for 5-7 minutes.

Remove from heat and stir in a handful of freshly chopped cilantro. Ladle the soup into bowls, garnish with lime wedges, and serve hot.