Pat the fish fillets dry using a paper towel to help them sear better. Season both sides lightly with salt and pepper, then set aside on a plate.

In a large soup pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until soft and translucent—about 3 to 4 minutes. Stir in the minced garlic, ginger, and red curry paste. Cook for 1 minute more until fragrant; the paste should sizzle slightly and deepen in color.

Pour in the full can of coconut milk and 2 cups of chicken or vegetable broth. Stir to combine and bring the soup base to a gentle simmer over medium heat. Don’t let it boil too rapidly—keep it calm and steady.

Carefully lower the seasoned fish fillets into the simmering soup. Cover and cook for 8–10 minutes, or until the fish is opaque and flakes easily with a fork. Gently break it into bite-sized chunks if desired.

Stir in 1 tablespoon of fish sauce and the juice of one lime. Taste the broth—add more lime juice for brightness, salt for balance, or a small splash of broth if it’s too rich. Let it simmer another 2 minutes to meld the flavors.

Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side. The citrusy zing added right before eating wakes the whole bowl up beautifully.