Preparation:

Step 1: Sauté Aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for about 3 minutes or until the aromatics are softened and release a fragrant aroma.

Step 2: Add Curry Paste
Stir in the red curry paste, allowing it to meld with the aromatics. Cook for another minute, stirring constantly to intensify the curry flavor.

Step 3: Incorporate Broth and Coconut Milk
Pour in the fish or chicken broth and add the coconut milk. Stir well to combine the ingredients, then bring the mixture to a gentle simmer. This base will be the heart of the soup, providing a creamy yet light broth for the fish.

Step 4: Cook the Fish
Add the fish chunks to the pot, then reduce the heat to low to maintain a gentle simmer. Let the fish cook in the broth for 5-7 minutes or until it becomes opaque and flakes easily with a fork. Be careful not to overcook to keep the fish tender.

Step 5: Add Lime Juice and Season
Once the fish is cooked, stir in the lime juice to add brightness and acidity to the soup. Taste and adjust with salt and black pepper as needed.

Step 6: Garnish and Serve
Ladle the soup into bowls, garnish each with fresh cilantro leaves, and add a wedge of lime for an extra burst of citrus. Serve warm and enjoy the blend of flavors!