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Pat fish fillets dry with a paper towel, season with salt and pepper, and set aside.
Heat olive oil in a large pot over medium heat.
Add diced onions and cook until soft, about 3-4 minutes. 4. Add garlic, ginger, and curry paste, cooking for another minute until fragrant.
Stir in coconut milk and broth. Bring to a simmer.
Gently add the seasoned fish fillets to the simmering soup.
Cook for 8-10 minutes until the fish is cooked through and flakes easily with a fork.
Stir in fish sauce and lime juice. Taste and adjust seasoning with salt, pepper, or more lime juice as needed.