Cod and Wild Mushroom Soup

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!

Cod and Wild Mushroom Soup

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