Prepare the fish by cutting the white fish fillets into bite-sized pieces and set them aside in a bowl.

In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add diced onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until onion is translucent.

Pour in 2 cups of vegetable or fish broth and increase heat to bring the mixture to a gentle simmer. Allow it to bubble quietly for about 5 minutes.

Stir in 1 can of coconut milk until fully combined. Let it continue to simmer for another 3-4 minutes.

Add 1 cup of halved cherry tomatoes and 1 sliced bell pepper into the pot. Simmer for about 5 minutes until the vegetables soften.

Stir in 1 tablespoon of fish sauce, along with the juice and zest of 2 limes. Season with salt and pepper to taste.

Add the cut fish to the pot and gently stir. Cook for 5-7 minutes until fish becomes opaque.

Taste the soup one last time, adjusting seasoning with additional salt, pepper, or lime juice if needed.

Remove from heat and garnish with fresh chopped cilantro and lime wedges before serving.