2 tablespoons vegetable oil

1/2 small onion, chopped

1 tablespoon ginger, chopped

1/2 teaspoon red pepper flakes

2 teaspoons curry powder

2 cups low sodium chicken broth

1 (14.5) ounce can light coconut milk (sometimes labeled reduced fat)

1 lime, juiced

1 (6 ounce) leftover grilled tilapia fillets, broken into chunks

Kosher salt and freshly ground black pepper

Chopped green onion, for garnish

Lime wedges, for garnish

Heat oil in a large saucepan over medium high heat. Add onions and ginger and sauté until tender, about 3-4 minutes. Add red pepper flakes and curry powder and cook until just fragrant. Add the broth and coconut milk. Bring to a boil, reduce to a simmer, then let cook for 10 minutes, allowing the flavors to marry. Stir in leftover tilapia fillet and continue simmering on low for 5 minutes, until fish is heated through. Squeeze in lime juice and taste for seasoning. Add salt and pepper. Serve in soup bowl sprinkled with green onion.