Clean and cut the fish fillet into bite-sized pieces.

Chop the carrot, bell pepper, onion, and chili into bite-sized pieces.

Heat a little oil in a pot and add all the chopped vegetables. Sauté for 5–6 minutes until the onion becomes translucent.

Add the coconut milk, 400 ml of water, and vegetable stock. Bring to a boil and simmer the soup for a few minutes. Then add the chopped fish. Cook for another 5–6 minutes until the fish is cooked through and the flavors are blended.

Chop the green onion.

When serving, season the soup with lime juice, green onion, black pepper, and salt if needed.