Ingredients

1 lb white fish fillets (cod, halibut, or tilapia)

1 tbsp olive oil

1 small onion, diced

garlic cloves, minced

1 tbsp ginger, minced

1 tbsp red curry paste

1 can (14 oz) coconut milk

2 cups chicken or vegetable broth

1 tbsp fish sauce

Juice of 1 lime

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions

Prepare Fish: Pat fish fillets dry with a paper towel, season with salt and pepper, and set aside.

Heat olive oil in a large pot over medium heat. Add diced onions and cook until soft, about 3-4 minutes. Add garlic, ginger, and curry paste, cooking for another minute until fragrant

Add Liquid:Stir in coconut milk and broth. Bring to a simmer.

Simmer Fish:Gently add the seasoned fish fillets to the simmering soup. Cook for 8-10 minutes until the fish is cooked through and flakes easily with a fork.

Season Soup:Stir in fish sauce and lime juice. Taste and adjust seasoning with salt, pepper, or more lime juice as needed.

Serve & Garnish:Ladle soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side for an extra citrusy kick.