Pin It My neighbor knocked on the door one evening holding a bag of fresh cod from the market, asking if I knew what to do with it. I rummaged through my pantry and found a can of coconut milk I'd been meaning to use. Within half an hour, we were sitting at the table with bowls of steaming broth, tender fish, and thick noodles. The kitchen smelled like ginger and lime, and she told me it reminded her of trips to Thailand. That spontaneous dinner became the blueprint for this recipe.
I started making this on weeknights when I was too tired to think but still wanted something nourishing. My partner would walk in from work and follow the smell straight to the stove. We'd stand there tasting the broth, adjusting the lime or fish sauce together. It became our quiet ritual, a way to reset before sitting down to eat. Now I make it whenever we need that same kind of gentle reset.
Ingredients
- Cod fillets: Cod is mild and delicate, poaching keeps it tender without drying it out, and it soaks up the broth beautifully.
- Neutral oil: Use canola or sunflower so the oil doesn't compete with the aromatics.
- Onion: Finely sliced onion melts into the broth and adds a subtle sweetness that balances the curry paste.
- Garlic cloves: Minced garlic releases its fragrance quickly and forms the aromatic backbone of the broth.
- Ginger: Freshly grated ginger brings warmth and a slight bite that cuts through the richness of coconut milk.
- Red chili: Thinly sliced chili adds gentle heat, leave it out if you prefer milder flavors.
- Red curry paste: This is where the depth comes from, blooming it in oil unlocks all its spice and complexity.
- Coconut milk: Use full-fat for a creamy, luscious broth that coats the noodles and fish.
- Fish or vegetable stock: Stock thins the coconut milk just enough and adds savory depth without overpowering the dish.
- Fish sauce: A tablespoon brings umami and salinity, it's the secret ingredient that makes everything sing.
- Soy sauce: Soy sauce adds another layer of savory richness and rounds out the seasoning.
- Lime juice: Fresh lime juice brightens the entire bowl and balances the creamy, spicy broth.
- Fresh udon noodles: Thick and chewy udon noodles are perfect for soaking up the broth and make the dish satisfying.
- Baby spinach: Spinach wilts quickly in the hot broth and adds a pop of green and gentle earthiness.
- Carrot: Julienned carrot adds sweetness, crunch, and color to each spoonful.
- Shiitake mushrooms: Sliced shiitakes bring a meaty texture and earthy flavor that complements the fish.
- Spring onions: Thinly sliced spring onions add a sharp, fresh bite and a beautiful garnish.
- Fresh coriander leaves: Coriander adds herbal brightness and makes the bowl look vibrant and inviting.
Instructions
- Build the aromatic base:
- Heat the oil in a large saucepan over medium heat and add the sliced onion, cooking for three minutes until it softens and turns translucent. Stir in the garlic, ginger, and chili, letting them cook for one minute until the kitchen smells bright and warm.
- Bloom the curry paste:
- Add the red curry paste and cook for one minute, stirring constantly to release its oils and deepen its flavor.
- Create the broth:
- Pour in the coconut milk and stock, then bring the mixture 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 poach gently for six to eight minutes until the fish is 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:
- Add the spinach, julienned carrots, and sliced shiitake mushrooms to the broth, simmering for two to three minutes until just tender.
- Assemble the bowls:
- Carefully remove the poached cod and set it aside, then ladle the hot broth and vegetables over the noodles in each bowl. Top each serving with a piece of cod, garnish with spring onions and coriander leaves, and serve immediately.
Pin It The first time I served this to friends, one of them said it felt like being wrapped in a warm blanket. Another asked for the recipe before she even finished her bowl. I realized then that this dish does more than feed people, it makes them feel cared for. It's become my go-to when someone needs comfort or when I want to share something that feels generous without being complicated.
Choosing Your Fish
Cod is ideal because it's mild, firm, and widely available, but don't be afraid to swap it out. Haddock and halibut work beautifully, both hold their shape well and have a similar delicate flavor. I've even used tilapia in a pinch, though it's softer and requires a shorter poaching time. The key is choosing a fish that won't overpower the broth but can stand up to gentle heat.
Making It Your Own
This recipe is forgiving and welcomes small changes based on what you have or what you're craving. If you like more heat, drizzle chili oil over the finished bowls or add extra sliced chili to the broth. For a gluten-free version, swap the udon for rice noodles and use tamari instead of soy sauce. I've also added bok choy, snap peas, and even thin slices of bell pepper when I wanted more vegetables.
Serving and Pairing
Serve this dish immediately while the broth is hot and the fish is tender. I like to set out extra lime wedges, fresh herbs, and a small dish of chili flakes so everyone can adjust their bowl to taste. A crisp, aromatic white wine like Riesling or Sauvignon Blanc complements the coconut and spice beautifully.
- Leftover broth can be refrigerated and reheated gently, though the fish is best enjoyed fresh.
- If you're meal prepping, store the broth, noodles, and fish separately to keep everything at its best.
- This pairs well with a simple cucumber salad or pickled vegetables on the side.
Pin It This bowl of poached cod and udon has become a quiet favorite in my kitchen, one that feels special without any fuss. I hope it brings the same kind of warmth and ease to your table.
Recipe Questions & Answers
- → Can I use a different type of fish instead of cod?
Yes, you can substitute cod with other firm white fish such as haddock, halibut, or sea bass. Ensure the fish is fresh and adjust poaching time slightly depending on fillet thickness.
- → How do I prevent the cod from falling apart during poaching?
Keep the broth at a gentle simmer rather than a rolling boil, and avoid stirring once the fish is added. Use a slotted spoon or fish spatula to carefully remove the cod when cooked through.
- → Can I make this dish gluten-free?
Absolutely. Replace regular udon noodles with rice noodles or gluten-free udon, and substitute soy sauce with tamari or a gluten-free soy sauce alternative.
- → What can I use instead of fresh udon noodles?
Dried udon noodles work well, or you can use rice noodles, soba noodles, or even ramen noodles. Just adjust cooking times according to package instructions.
- → How spicy is this dish and can I adjust the heat level?
The heat level is moderate with red curry paste and optional fresh chili. Reduce or omit the chili for milder flavor, or add chili oil and extra sliced chilies for more kick.
- → Can I prepare the broth in advance?
Yes, you can prepare the coconut broth up to 2 days ahead and refrigerate. Reheat gently before poaching the fish and adding vegetables for optimal freshness.