Cod and Wild Mushroom Soup
This beautiful, tasty, healthy, and quick-to-make soup is what weeknight cooking is all about!
You can use any fish for this soup, though I find cod holds it’s shape better than some other white fish. Salmon or trout would work fine too!
- Prep Time20 min
- Cook Time20 min
- Total Time40 min
- Yield4 Servings
- Energy160 cal
- 2 tablespoons (30ml) oil or lard
- 8 oz (225g) mixed wild or store bought mushrooms, cut into bite-sized pieces (I used saffron milkcaps, boletes, suillus, and oysters)
- 1 red chili, seeded and minced
- 3 cloves garlic, minced
- 1 small thumb ginger, peeled and minced
- 1 tablespoon (15ml) soy sauce
- 1 tablespoon (15ml) fish sauce
- Juice of 1 lime
- 1 cup (160g) corn kernels (canned, frozen, or fresh)
- 1 can coconut milk
- 1 cup (250ml) water
- 6 baby gai lan or bok choy, trimmed and halved
- 14oz (400g) cod, cut into chunks
- 1 tablespoon (9g) cornstarch (optional)
- 3 scallions, sliced (for garnish)
- 1 handful cilantro (for garnish)
Heat the oil or lard in a large pot over medium high heat.
Add the mushrooms and cook for 5 minutes, stirring.
Add the chilies, garlic, and ginger and cook 3 more minutes.
Add the soy sauce, fish sauce, and lime juice and cook for 30 seconds. Add the corn, coconut milk, and the 1 cup of water.
Bring to a weak simmer and cook for 5 minutes.
Add the gai lan or bok choy and the fish and simmer for 5 minutes, or until fish flakes easily.
If you would like the soup to be thicker, mix the tablespoon of cornstarch with 2 tablespoons of water, forming a slurry. Add it to the pot, increase heat and simmer until thickened.
To serve, ladle into bowls and sprinkle over sliced scallions and cilantro leaves. Enjoy!