Save to Pinterest One rainy Thursday evening, I stood at the stove stirring a pot of coconut broth, watching the steam curl upward and fog the window above the sink. I had meant to make something simple, but the smell of ginger and garlic hitting hot oil pulled me into something more deliberate. By the time I slid the cod into that fragrant, simmering liquid, I knew I had stumbled onto something I would make again and again. The noodles came later, almost an afterthought, but they turned the whole thing into a meal that felt like a warm conversation.
I made this for a friend who had just moved into a new apartment with an empty fridge and a single pot. We sat on her living room floor with mismatched bowls, slurping noodles and laughing at how fancy it looked despite the chaos around us. She told me later it was the first meal that made her new place feel like home. I think about that every time I ladle this broth into a bowl.
Ingredients
- Cod fillets: Look for thick, firm fillets that wont fall apart during poaching, and pat them dry before adding to the broth to help them hold their shape.
- Neutral oil: Canola or sunflower works perfectly here because they let the aromatics shine without adding their own flavor.
- Onion: Slice it thin so it melts into the broth and adds a gentle sweetness that balances the spice.
- Garlic and ginger: Fresh is essential, the sharpness mellows into warmth as it cooks and becomes the backbone of the broth.
- Red chili: Optional but wonderful if you like a little heat threading through each spoonful.
- Red curry paste: This is where the depth comes from, so dont skip the step of frying it briefly to wake up the flavors.
- Coconut milk: Use full fat for a silky, luxurious broth that clings to the noodles.
- Fish or vegetable stock: Either works beautifully, but fish stock adds a subtle brininess that complements the cod.
- Fish sauce and soy sauce: Together they bring umami and salt, taste as you go and adjust to your preference.
- Lime juice: Freshly squeezed is best, it brightens everything and cuts through the richness at the end.
- Fresh udon noodles: Their thick, chewy texture is perfect for soaking up the broth, but dried udon works too if thats what you have.
- Baby spinach: Wilts in seconds and adds a pop of green without any bitterness.
- Carrot: Julienne it thin so it stays slightly crisp and adds a touch of sweetness.
- Shiitake mushrooms: They soak up the broth and add an earthy, meaty texture that makes the bowl feel complete.
- Spring onions and coriander: Fresh, bright, and essential for that final flourish on top.
Instructions
- Start the aromatics:
- Heat the oil in a large saucepan over medium heat and add the sliced onion, letting it soften and turn translucent for about three minutes. Stir in the garlic, ginger, and chili, and let them sizzle for a minute until your kitchen smells like the beginning of something good.
- Bloom the curry paste:
- Add the red curry paste and stir it around for a full minute, letting it cook and deepen. This step releases the oils and spices, and you will smell the difference.
- Build the broth:
- Pour in the coconut milk and stock, then bring everything to a gentle simmer. Add the fish sauce, soy sauce, and lime juice, then taste and adjust the seasoning to your liking.
- Poach the cod:
- Slide the cod fillets carefully 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.
- Cook the noodles:
- While the fish poaches, cook the udon noodles according to the package instructions, then drain and divide them among four serving bowls.
- Add the vegetables:
- Toss the spinach, carrots, and shiitake mushrooms into the broth and simmer for two to three minutes until just tender. They should still have a little bite.
- Assemble the bowls:
- Carefully lift the poached cod out of the broth and set it aside. Ladle the hot broth and vegetables over the noodles in each bowl.
- Finish and serve:
- Top each bowl with a piece of cod, then scatter spring onions and coriander leaves over the top. Serve immediately while everything is hot and fragrant.
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Save to Pinterest The first time I served this to my dad, he looked up after the first bite and said it reminded him of a noodle shop he used to visit in Singapore years ago. I had never been there, but somehow that broth carried a memory for him. Food does that sometimes, it opens doors you didnt know were there.
Choosing Your Fish
Cod is mild and forgiving, but you can swap it for haddock, halibut, or even sea bass if thats what looks good at the market. Look for thick fillets that feel firm to the touch and smell clean, like the ocean, not fishy. If youre nervous about poaching, remember that gentle heat is your friend, low and slow keeps the fish tender and moist.
Making It Your Own
This recipe is a template, not a rulebook. Ive made it with rice noodles, added bok choy instead of spinach, and once threw in leftover roasted sweet potato because I had it sitting in the fridge. The broth is forgiving and welcomes whatever you bring to it. If you want more heat, drizzle chili oil on top, if you want it richer, stir in an extra splash of coconut milk at the end.
Storing and Reheating
Leftovers keep well for a day or two, but store the components separately if you can. The noodles soak up the broth and turn mushy if left sitting together overnight. Reheat the broth gently on the stove, add fresh noodles or revive the old ones with a splash of hot water, and the cod can be warmed through in the broth for a minute or two.
- Store broth and vegetables in an airtight container in the fridge for up to two days.
- Keep cooked noodles separate and rinse them under cold water to prevent sticking.
- Reheat everything gently and add fresh herbs and lime juice just before serving to bring it back to life.
Save to Pinterest 
Save to Pinterest This is the kind of meal that feels like a small act of care, whether youre making it for yourself on a quiet night or for people you love. I hope it becomes one of those recipes you turn to when you need something warm, nourishing, and a little bit special.
Recipe Questions & Answers
- → Can I use a different type of fish instead of cod?
Yes, any firm white fish works well. Try haddock, halibut, or sea bass. Ensure the fillets are similar in thickness for even poaching.
- → How do I know when the cod is perfectly cooked?
The cod is done when it turns opaque and flakes easily with a fork. This typically takes 6-8 minutes of gentle poaching. Avoid overcooking to maintain tenderness.
- → Can I make this dish gluten-free?
Absolutely. Substitute udon with rice noodles and use tamari instead of soy sauce. Verify that your curry paste and fish sauce are also gluten-free.
- → What can I use instead of fresh udon noodles?
Dried udon, rice noodles, or even ramen noodles work well. Adjust cooking times according to package instructions and choose based on dietary preferences.
- → How spicy is this dish?
The heat level is moderate from the red curry paste. You can control spiciness by adjusting the curry paste amount and adding or omitting the fresh red chili.
- → Can I prepare any components ahead of time?
Yes, you can slice vegetables and prepare the aromatics in advance. The broth can be made a few hours ahead and gently reheated before poaching the fish.