Heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 chopped onion and sauté for about 4–5 minutes until the onion becomes translucent.

Stir in 3 minced garlic cloves and 1 tablespoon of grated ginger into the pot. Cook for an additional minute.

Next, add 1 diced red bell pepper to the pot, cooking for about 3–4 minutes until it softens slightly.

Pour in 1 can of coconut milk and 4 cups of fish broth, stirring well to combine the ingredients. Let it simmer for about 5 minutes.

Mix in the juice of 2 limes, 2 tablespoons of fish sauce, and 1 teaspoon of sugar, along with salt and pepper to taste.

Gently add about 1 pound of white fish fillets, cut into bite-sized pieces, to the soup. Cover the pot and let it simmer for 5–7 minutes.

Remove the pot from heat, and stir in a handful of freshly chopped cilantro.

Ladle the warm soup into bowls, garnishing with extra lime wedges before serving.