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Dinner recipe · from the recipe book

Lemony Cod, Mushroom and Coconut Noodle Soup

Silky coconut broth brightened with lemon, oregano and tomato holds tender flakes of cod, meaty mushrooms and slurpy pasta, finished with fresh dill and parsley.

Lemony Cod, Mushroom and Coconut Noodle Soup

Ingredients

  • 1¼ lb560 gCod filletcut into 1-1/2-inch chunks
  • 1½ tbsp20 gOlive oil
  • 1 medium110 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 4¾ cups sliced340 gWhite mushroomssliced
  • 2 tsp2 gDried oregano
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 2 tbsp32 gTomato paste
  • 4 cups960 gLow-sodium chicken broth
  • 1⅓ cups300 gCoconut milk, cannedstirred well
  • 7 oz200 gPasta, drylinguine broken into 2-inch pieces
  • 3 cups loosely packed90 gBaby spinach
  • 2½ tbsp40 gLemon juice
  • 2 tsp4 gLemon zest
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1 cup sprigs8 gFresh dillchopped
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Prep first: dice the onion, mince the garlic, slice the mushrooms, break the pasta, cut the cod fillet into chunks, and chop the dill and parsley.
  2. Heat the olive oil in a large pot over medium-high heat. Add the mushrooms and cook without stirring for 3 minutes, then stir and cook until browned, about 4 minutes more.
  3. Add the onion and cook until soft, about 4 minutes. Stir in the garlic, oregano, paprika and tomato paste and cook for 1 minute.
  4. Pour in the chicken broth and coconut milk, bring to a boil, then add the pasta and simmer for 6 minutes, stirring now and then.
  5. Season the cod fillet chunks with half of the salt and all of the black pepper. Lower the heat so the soup barely bubbles, add the cod fillet chunks and simmer gently until the fish flakes and reaches 145°F (63°C), 4 to 5 minutes.
  6. Stir in the spinach until wilted, then add the lemon juice, lemon zest and the remaining half of the salt.
  7. Ladle into bowls and top with the dill and parsley.

Contains: Fish, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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