Shake in any liquids: Stir in the lime juice, fish sauce, coconut milk, broth, and red curry paste, if using. Bring the ingredients to a low simmer after stirring to incorporate.
Vegetables: Toss in the cherry tomatoes and chopped red bell pepper. Simmer the soup for about seven to eight minutes, or until the veggies are just starting to get soft.
To cook the fish, carefully place the fillets in the saucepan and cover them with liquid. Once the salmon becomes opaque and is cooked through, cook it for another 5 to 6 minutes on low heat. Make sure not to cook the fish for too long.
To prepare for serving, taste the soup and add salt and pepper as needed. Serve hot, garnished with chopped cilantro. To enhance the citrus taste even more, garnish with lime wedges.
Light and tropical, this Coconut Lime Fish Soup is refreshing and creamy with a hint of lime.
