Save My neighbor once knocked on my door holding a bag of udon noodles and a can of coconut milk, asking if I could help her use them before they expired. We stood in my kitchen that rainy afternoon, improvising with what we had, and this bowl came together almost by accident. The cod poached so gently in that fragrant broth, and the noodles soaked up every bit of spice and creaminess. It became my go-to whenever I need something warm, fast, and feels like a hug in a bowl.
I made this for my sister after she had a long week at work, and she sat at my counter in silence for the first few minutes, just savoring each bite. She said the lime and ginger cleared her head, and the cod was so tender it barely needed a fork. That night, she texted me asking for the recipe, and I realized I had never written it down. Now it lives in my regular rotation, especially when someone needs comfort without the fuss.
Ingredients
- Cod fillets: Choose firm, fresh fillets that are boneless and skinless so they poach evenly and stay tender without falling apart.
- Neutral oil: Canola or sunflower oil lets the aromatics shine without adding competing flavors to the broth.
- Onion: Finely sliced onion creates a sweet, mellow base that blends seamlessly into the coconut broth.
- Garlic cloves: Minced garlic adds a sharp, warm depth that anchors the ginger and chili.
- Ginger: Freshly grated ginger brings brightness and a gentle heat that balances the richness of coconut milk.
- Red chili: Thinly sliced chili adds a optional kick, use less or skip it entirely if you prefer mild heat.
- Red curry paste: This paste delivers complex spice and umami in one spoonful, just bloom it briefly to wake up the flavors.
- Coconut milk: Full-fat coconut milk makes the broth creamy and luscious, coating every noodle and vegetable.
- Fish or vegetable stock: Stock thins the coconut milk just enough to keep the broth light and sippable, not cloying.
- Fish sauce: A small splash adds salty, savory complexity that makes the whole bowl taste more alive.
- Soy sauce: Soy sauce deepens the umami and ties together the coconut, ginger, and lime.
- Lime juice: Fresh lime juice cuts through the richness and brightens every spoonful with a citrusy zing.
- Udon noodles: Fresh udon noodles are thick, chewy, and soak up the broth beautifully, making each bite satisfying.
- Baby spinach: Spinach wilts quickly in the hot broth and adds a pop of green and subtle earthiness.
- Carrot: Julienned carrot brings sweetness, crunch, and color that makes the bowl look as good as it tastes.
- Shiitake mushrooms: Sliced shiitakes add meaty texture and a woodsy, umami richness that complements the fish.
- Spring onions: Thinly sliced spring onions provide a fresh, mild bite and a pretty green garnish.
- Fresh coriander leaves: Coriander adds a final burst of herbal brightness that ties the whole bowl together.
Instructions
- Build the Aromatic Base:
- Heat the oil in a large saucepan over medium heat, then add the sliced onion and sauté for 3 minutes until it softens and turns translucent. Stir in the minced garlic, grated ginger, and sliced chili, cooking for 1 minute until the kitchen smells warm and fragrant.
- Bloom the Curry Paste:
- Add the red curry paste to the pan and cook for 1 minute, stirring constantly to release its deep, spicy aroma. This step is key to unlocking all those complex flavors.
- Create the Broth:
- Pour in the coconut milk and fish or vegetable stock, stirring to combine, then bring the mixture to a gentle simmer. Add the fish sauce, soy sauce, and lime juice, taste the broth, and adjust the seasoning if it needs more salt or brightness.
- Poach the Cod:
- Gently slide the cod fillets into the simmering broth, making sure they are mostly submerged. Cover the pan and let the fish poach gently for 6 to 8 minutes, until the cod is just opaque and flakes easily with a fork.
- Prepare the Noodles:
- While the cod poaches, cook the udon noodles according to the package instructions, then drain them and divide them evenly among 4 serving bowls. The noodles should be hot and ready to absorb the broth.
- Add the Vegetables:
- Add the baby spinach, julienned carrots, and sliced shiitake mushrooms to the broth. Simmer for 2 to 3 minutes until the spinach wilts and the vegetables are just tender but still have a little bite.
- Assemble the Bowls:
- Carefully remove the poached cod fillets from the broth and set them aside on a plate. Ladle the hot, fragrant broth and vegetables over the noodles in each bowl, making sure everyone gets a good mix of veggies.
- Finish and Serve:
- Top each bowl with a piece of poached cod, then garnish generously with sliced spring onions and fresh coriander leaves. Serve immediately while the broth is steaming and the flavors are bright.
Save One evening, I served this to a friend who said she did not like fish. She took one spoonful of the broth, then another, and before I knew it, she had finished the entire bowl, cod included. She admitted the spices and coconut made her forget she was eating fish at all. That moment reminded me how the right flavors can change someone is mind and turn a simple dinner into something memorable.
Swapping the Fish
Cod is my favorite for this recipe because it stays firm and flakes beautifully, but I have used haddock, halibut, and even sea bass with great results. The key is choosing a white fish with a mild flavor and firm texture that will not fall apart in the broth. Avoid oily fish like salmon or mackerel, they overpower the delicate coconut and ginger flavors. If you are using a thicker fillet, add an extra minute or two to the poaching time and check for doneness with a fork.
Making It Gluten Free
Switching to gluten-free noodles is easier than you think, just use rice noodles instead of udon and swap the soy sauce for tamari. I have made this version for a friend with celiac disease, and she could not tell the difference in flavor, only that the noodles were a little thinner. Check your curry paste and fish sauce labels too, some brands sneak in gluten where you would not expect it. The broth stays just as creamy and fragrant, and the rice noodles soak it up just as well.
Serving and Pairing Ideas
This bowl is a complete meal on its own, but sometimes I serve it with a small side of pickled vegetables or a simple cucumber salad to add crunch and acidity. A crisp Riesling or Sauvignon Blanc cuts through the richness of the coconut and complements the lime and ginger beautifully. If you want to make it feel more like a dinner party dish, serve the broth in a large bowl at the table and let everyone assemble their own bowls with extra garnishes like chili oil, lime wedges, and extra coriander.
- Drizzle chili oil on top if you want extra heat and a glossy finish.
- Add a soft-boiled egg for richness and an extra layer of comfort.
- Serve with lime wedges on the side so everyone can add more brightness to taste.
Save This bowl has become my answer to cold nights, busy evenings, and whenever I need to feed someone something nourishing without spending hours in the kitchen. I hope it becomes one of your favorites too.
Recipe Questions & Answers
- → Can I use frozen cod fillets for this dish?
Yes, you can use frozen cod fillets. Thaw them completely in the refrigerator overnight before poaching to ensure even cooking and the best texture.
- → What can I substitute for udon noodles?
Rice noodles, soba noodles, or ramen noodles work well as substitutes. For a gluten-free option, choose rice noodles and ensure your soy sauce is also gluten-free or use tamari.
- → How do I know when the cod is properly cooked?
The cod is done when it turns opaque white throughout and flakes easily with a fork. It should reach an internal temperature of 145°F (63°C) and typically takes 6-8 minutes of gentle poaching.
- → Can I make the coconut broth ahead of time?
Yes, the coconut broth can be prepared up to 2 days in advance and stored in the refrigerator. Reheat gently before poaching the fish and adding the vegetables.
- → What other fish varieties work well in this dish?
Firm white fish like haddock, halibut, sea bass, or hake are excellent alternatives to cod. Salmon also works beautifully if you prefer a richer, fattier fish option.
- → How can I adjust the spice level?
Control the heat by adjusting the amount of red curry paste and fresh chili. Start with less and add more to taste. A drizzle of chili oil at serving adds extra heat for those who prefer it spicier.