In a large saucepan add the coconut oil, chilli, garlic, lemongrass and ginger and sauté over a medium heat until fragrant.
Add broth, kaffir lime leaves, lime juice and coconut cream and bring to the boil. Reduce to a simmer and simmer, stirring occasionally for 10-15 mins.
Use a slotted spoon to remove any large pieces of lemongrass, ginger etc and discard. You could also strain it through a sieve if you prefer. Bring back to the boil and add fish pieces, cooking for a few minutes until about 1/2 cooked.
Add your noodles or veggies noodles (I added both) to the soup and cook over a low heat until just cooked. Add all remaining veggies and stir through. Serve immediately with coriander to garnish.