A lighter, delicate fish soup perfect for a quick evening meal with hot habanero heat.
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In a large pot, combine the water, diced onions, minced habanero peppers, ginger, and garlic.
Bring the mixture to a rolling boil over medium-high heat and let it cook for 5 minutes to develop the base flavor.
Stir in the pepper soup spice mix and crumble the bouillon cubes into the broth.
Reduce the heat to medium and simmer for another 5 minutes to ensure the spices are well incorporated.
Carefully add the tilapia chunks to the pot, ensuring they are submerged in the liquid.
Simmer gently for 7 to 10 minutes; avoid stirring vigorously so the delicate fish does not break apart.
Add the scent leaves or basil during the last 2 minutes of cooking for a fresh aroma.
Taste the broth and add salt if necessary, then serve hot in bowls.
