In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, until it becomes translucent and softens.

Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant. Then, add the sliced red bell pepper, cooking for 3-4 minutes until tender.

Pour in the can of coconut milk and 2 cups of fish or chicken broth, stirring well. Bring the mixture to a gentle simmer.

Once simmering, add the lime juice, fish sauce, and sugar. Stir and season with salt and pepper to taste.

Gently add the white fish fillets to the soup, allowing to cook for 5-7 minutes until the fish flakes easily.

Remove from heat and stir in chopped cilantro. Ladle the soup into bowls and serve with lime wedges.