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

Stir in 3 minced garlic cloves and 1 tablespoon of grated ginger, cooking for an additional minute until aromatic.

Introduce 1 sliced red bell pepper to your pot, sautéing for 3-4 minutes until it softens and brightens in color.

Carefully pour in a 14 oz can of coconut milk and 3 cups of fish or chicken broth, stirring well to combine and bring to a gentle simmer for about 5 minutes.

Add 3 tablespoons of lime juice, 1 tablespoon of fish sauce, and 1 teaspoon of sugar into the pot, stirring to blend these ingredients.

Gently fold in 1 pound of white fish fillets cut into bite-sized pieces and simmer for 5-7 minutes until the fish is opaque.

Remove the pot from heat and stir in ¼ cup of fresh cilantro.

Dish up the soup hot, garnishing each bowl with lime wedges.