Preparation:

Step 1: Prepare the Fish

Begin by patting the fish fillets dry with a paper towel. This helps remove excess moisture, allowing the fish to cook evenly. Season the fillets with a pinch of salt and pepper and set them aside while you prepare the soup base.

Step 2: Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onions and cook for about 3-4 minutes until they become soft and translucent. Stir in the minced garlic, ginger, and red curry paste, and cook for another minute, stirring constantly. This will help release the fragrant aromas and deepen the flavors of the soup.

Step 3: Add the Liquid

Pour in the coconut milk and broth, stirring well to combine the ingredients. Bring the mixture to a gentle simmer, ensuring that all the flavors meld together. The coconut milk will provide a rich and creamy texture, while the broth balances it out with a lighter consistency.

Step 4: Cook the Fish

Gently place the seasoned fish fillets into the simmering soup. Allow them to cook undisturbed for about 8-10 minutes. The fish should turn opaque and easily flake apart with a fork when fully cooked. Be careful not to overcook the fish, as it can become tough.

Step 5: Season the Soup

Stir in the soy sauce and freshly squeezed lime juice. The lime juice enhances the soup with a bright, citrusy note that balances the richness of the coconut milk. Taste the broth and adjust the seasoning by adding more salt, pepper, or lime juice as needed.

Step 6: Serve & Garnish

Ladle the soup into serving bowls and garnish with fresh cilantro leaves. Serve with lime wedges on the side for an extra burst of citrus flavor. This soup pairs wonderfully with steamed rice or crusty bread to soak up the delicious broth.