Pin It My neighbor brought me fresh cod one rainy Tuesday, insisting I try something other than my usual lemon butter routine. I had a can of coconut milk sitting in the pantry and a sudden craving for something warm and fragrant. What started as improvisation turned into a weekly ritual, the kind of bowl that makes you forget the weather outside. The broth blooms with ginger and curry paste, the noodles turn silky, and the fish stays impossibly tender. It feels like a hug in a bowl, but one that takes less than forty minutes start to finish.
I made this for a friend recovering from a cold, and she swore the ginger and chili cleared her sinuses better than any medicine. We sat at my kitchen table with oversized bowls, slurping noodles and laughing about how restaurant worthy it looked. She asked for the recipe three times before she left. Now every time I make it, I think of that afternoon and how food can be the simplest form of care.
Ingredients
- Cod fillets: Choose firm, fresh fillets with no fishy smell, they should be opaque white and hold their shape when you poach them gently.
- Neutral oil: Canola or sunflower works best here because you want the spices and coconut to shine, not the oil.
- Onion: Slice it thin so it softens quickly and melts into the broth, adding subtle sweetness.
- Garlic and ginger: Fresh is essential, the fragrance when they hit the hot oil is what makes the kitchen smell like magic.
- Red chili: Optional but encouraged, it adds a gentle warmth that balances the creamy coconut without overwhelming.
- Red curry paste: This is your flavor shortcut, it brings complexity in one spoonful.
- Coconut milk: Full fat is the way to go, it creates a velvety broth that clings to the noodles.
- Fish or vegetable stock: It thins the coconut milk just enough and adds savory depth.
- Fish sauce and soy sauce: Together they bring umami and saltiness, taste as you go.
- Lime juice: Brightens everything at the end, dont skip this.
- Udon noodles: Fresh udon are chewy and satisfying, they soak up the broth beautifully.
- Baby spinach: Wilts in seconds and adds color and nutrients without any fuss.
- Carrot and shiitake mushrooms: Julienned carrot adds sweetness and crunch, shiitakes bring earthy richness.
- Spring onions and coriander: Fresh garnishes that make each bowl feel vibrant and complete.
Instructions
- Build the aromatic base:
- Heat the oil in a large saucepan over medium heat, add the sliced onion and let it soften for three minutes until translucent. Stir in the garlic, ginger, and chili, cooking for one minute until the kitchen fills with that unmistakable warmth.
- Bloom the curry paste:
- Add the red curry paste and stir it into the aromatics for a full minute, letting the oil pull out all those deep spice notes. This step is what separates a good broth from a great one.
- Create the broth:
- Pour in the coconut milk and stock, bringing everything to a gentle simmer. Add the fish sauce, soy sauce, and lime juice, then taste and adjust, this is your moment to make it yours.
- Poach the cod:
- Slide the cod fillets into the simmering broth, cover the pan, and let them poach gently for six to eight minutes. The fish is done when it turns opaque and flakes easily with a fork, be patient and dont let the broth boil.
- Prepare the noodles:
- While the cod poaches, cook the udon noodles according to package directions, usually just a few minutes in boiling water. Drain them well and divide among four bowls.
- Add the vegetables:
- Toss the spinach, julienned carrot, and sliced shiitake mushrooms into the broth and simmer for two to three minutes until just tender. They should still have a bit of bite.
- Assemble the bowls:
- Carefully lift the poached cod out and set it aside. Ladle the hot broth and vegetables over the noodles in each bowl, then top with a piece of cod, scatter spring onions and coriander over everything, and serve immediately while its steaming.
Pin It There was one evening I added too much chili by accident, and instead of panicking I squeezed in extra lime and stirred in a splash more coconut milk. It turned out even better, a little heat with a creamy tang that everyone loved. That night taught me that this dish is forgiving, it bends to your mood and your pantry. Its become my go to when I want something that feels special but doesnt demand perfection.
Choosing Your Fish
Cod is mild and flaky, but haddock or halibut work just as well if thats what looks freshest at the market. I once used mahi mahi because it was on sale, and it held up beautifully in the broth. The key is picking a firm white fish that wont fall apart when you ladle it into the bowls. Ask your fishmonger what came in that morning, and trust their recommendation.
Adjusting the Heat
If you love spice, add an extra chili or a drizzle of chili oil right before serving. For a milder version, skip the fresh chili entirely and let the curry paste do all the work. I learned that my kids prefer it gentle, so I set out chili oil on the side and let everyone customize their own bowl. Its one of those recipes that works for a crowd with different heat tolerances.
Making It Ahead and Storing
You can make the broth a day ahead and store it in the fridge, which actually deepens the flavors overnight. When youre ready to serve, reheat the broth gently, poach fresh fish, and cook the noodles just before eating. Leftover broth keeps for up to three days, but I recommend cooking noodles fresh each time so they dont get mushy.
- Store broth and fish separately to keep the cod from overcooking in the fridge.
- Reheat gently on the stove, never in the microwave, to preserve the texture of the fish.
- Add fresh herbs and lime juice right before serving for the brightest flavor.
Pin It This bowl has become my answer to grey days and long weeks, a quick escape without leaving the kitchen. I hope it brings you the same warmth it brings me.
Recipe FAQs
- → Can I use a different type of fish?
Yes, you can substitute cod with other firm white fish such as haddock, halibut, or sea bass. Ensure the fillets are similar in thickness for even poaching.
- → How do I make this gluten-free?
Replace udon noodles with rice noodles and use tamari instead of regular soy sauce. Check all ingredient labels to ensure they are certified gluten-free.
- → Can I prepare the broth in advance?
Yes, you can prepare the coconut broth up to 2 days ahead. Store it in the refrigerator and reheat gently before poaching the fish and adding vegetables.
- → What can I use instead of udon noodles?
Rice noodles, soba noodles, or even ramen noodles work well as alternatives. Adjust cooking times according to package instructions for your chosen noodle type.
- → How spicy is this dish?
The heat level is moderate from the red curry paste. Omit the fresh red chili for a milder version, or add chili oil at serving for extra heat.
- → Can I add other vegetables?
Absolutely. Bok choy, snap peas, bell peppers, or bean sprouts all work beautifully in this broth. Add them during the last few minutes of simmering.