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

Add 2 minced garlic cloves and 1 tablespoon of grated ginger to the pot, cooking for an additional minute.

Add 1 sliced red bell pepper to the pot and sauté for about 3-4 minutes.

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

Stir in the juice of 2 limes, 2 tablespoons of fish sauce, and 1 teaspoon of sugar. Adjust seasoning to taste.

Gently add 1 pound of white fish fillets to the soup and simmer for 5-7 minutes until the fish is cooked through.

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

Ladle the soup into bowls and serve hot, accompanied by lime wedges.