1-Heat 1 tablespoon olive oil in a medium pot or Dutch oven over medium heat.

2-Add 3 cloves of minced garlic, 1 tablespoon of finely grated or minced fresh ginger, and 1 finely minced red chili (or 1/2 – 1 teaspoon chili flakes). Sauté for 1-2 minutes until fragrant, stirring constantly to avoid burning the aromatics.

3-Pour in 500ml (2 cups) of fish or vegetable broth and bring to a gentle simmer.

4-Stir in 400ml (1 can) of full-fat coconut milk until well combined, then return to a gentle simmer without boiling vigorously to keep the mixture smooth.

5-Carefully add 500g of white fish fillets cut into chunks to the simmering broth. Cook gently for 5-8 minutes, or until the fish is opaque and flakes easily with a fork, avoiding too much stirring to prevent the fish from breaking apart.

6-Stir in 60ml (1/4 cup) of fresh lime juice to brighten the flavors.

7-Season the soup generously with salt and freshly ground black pepper to taste for the perfect balance.

8-Remove the pot from the heat and stir in half of the 1/4 cup chopped fresh cilantro.

9-Ladle the soup into bowls and garnish generously with the remaining chopped cilantro and 2 thinly sliced green onions. Serve immediately with extra lime wedges on the side for added zest.