Save Pin One winter evening, I stood in my kitchen staring at a can of coconut milk and a packet of udon noodles, wondering what to do with the cod fillets I'd picked up on a whim. The idea of poaching fish in a fragrant, spiced broth came to me almost by accident, inspired by a Thai restaurant I'd visited years ago. I threw together ginger, garlic, and a spoonful of red curry paste, and the smell that filled the kitchen was enough to make me forget the cold outside. That first bowl was so comforting, so quietly delicious, that it became my go-to whenever I needed something nourishing without the fuss.
I made this for a small dinner party once, worried it might be too simple for guests. But as everyone leaned over their bowls, slurping noodles and sighing contentedly, I realized that sometimes the best dishes are the ones that don't try too hard. My friend Sarah, who claimed she didn't like fish, went back for seconds. The broth did all the talking, turning plain cod into something she described as restaurant-worthy.
Ingredients
- Cod fillets: Choose skinless, boneless pieces about 150 g each so they cook evenly and stay tender in the gentle simmer.
- Neutral oil: Canola or sunflower oil works perfectly here, letting the aromatics shine without adding competing flavors.
- Onion: Finely sliced onion forms the sweet, soft base of the broth and melts into the background beautifully.
- Garlic cloves: Minced garlic adds that essential pungent warmth, so don't skip it or rush the sauté.
- Ginger: Freshly grated ginger brings a bright, zesty heat that wakes up the entire broth.
- Red chili: Thinly sliced for a gentle kick, but feel free to leave it out if you prefer a milder bowl.
- Red curry paste: This is the heart of the spice blend, giving depth and complexity in just one spoonful.
- Coconut milk: Use a full-fat can for that creamy, luxurious texture that coats every noodle.
- Fish or vegetable stock: This thins the coconut milk just enough and adds savory backbone to the broth.
- Fish sauce: A tablespoon brings umami and saltiness, balancing the sweetness of the coconut perfectly.
- Soy sauce: Adds another layer of savory richness and a touch of color to the broth.
- Lime juice: Freshly squeezed lime brightens everything and cuts through the richness with a tangy lift.
- Fresh udon noodles: These thick, chewy noodles are ideal for soaking up broth and make the bowl hearty and satisfying.
- Baby spinach: Wilts down quickly in the hot broth, adding color and a mild, earthy note.
- Carrot: Julienned carrots bring a slight sweetness and a pleasant crunch if not overcooked.
- Shiitake mushrooms: Sliced shiitakes add a meaty, umami depth that complements the fish beautifully.
- Spring onions: Thinly sliced for a fresh, sharp garnish that adds brightness to every spoonful.
- Fresh coriander leaves: The final flourish, bringing herbal freshness and a pop of green to the finished bowl.
Instructions
- Build the aromatic base:
- Heat the oil in a large saucepan over medium heat and add the sliced onion, stirring occasionally for 3 minutes until it softens and turns translucent. Stir in the garlic, ginger, and chili, letting them sizzle for 1 minute until the kitchen smells incredible.
- Bloom the curry paste:
- Add the red curry paste and cook for 1 minute, stirring constantly to release its fragrant oils. This step deepens the flavor and prevents any raw, harsh notes.
- Create the coconut broth:
- Pour in the coconut milk and stock, stirring to combine, then bring the mixture to a gentle simmer. You want a soft bubble, not a rolling boil.
- Season the broth:
- Stir in the fish sauce, soy sauce, and lime juice, then taste and adjust the seasoning as needed. The broth should be savory, slightly sweet, and tangy all at once.
- Poach the cod:
- Gently slide the cod fillets into the simmering broth, cover the pan, and let them poach for 6 to 8 minutes until just opaque and flaking easily. Resist the urge to stir or flip them, as they can break apart.
- Prepare the noodles:
- While the fish poaches, cook the udon noodles according to package instructions, then drain and divide them among 4 serving bowls. Fresh udon cooks quickly, so keep an eye on them.
- Add the vegetables:
- Toss the spinach, carrots, and shiitake mushrooms into the broth and simmer for 2 to 3 minutes until just tender. They should still have a bit of bite.
- Assemble the bowls:
- Carefully lift the poached cod out of the broth and set aside. Ladle the hot, fragrant broth and vegetables over the noodles in each bowl.
- Garnish and serve:
- Top each bowl with a piece of cod, then scatter over the spring onions and fresh coriander leaves. Serve immediately while everything is steaming hot.
Save Pin The first time I served this to my dad, he barely spoke until his bowl was empty. Then he looked up, grinned, and said it reminded him of a trip he took to Singapore decades ago. I hadn't been aiming for authenticity, just something warm and fragrant, but that moment made me realize food can carry us to places we've been or never even visited.
Choosing Your Fish
Cod is my favorite for this dish because it holds together well during poaching and has a mild flavor that soaks up the broth. But if cod isn't available or you want to try something different, haddock and halibut work just as beautifully. I've even used sea bass once, and the slightly richer flavor made the dish feel even more luxurious. Just make sure whatever fish you choose is firm enough to handle gentle simmering without falling apart.
Making It Your Own
This recipe is forgiving and loves a little improvisation. If you can't find shiitake mushrooms, button or oyster mushrooms work perfectly well. I've swapped baby spinach for bok choy when I had it on hand, and the slight bitterness was a welcome change. For extra heat, drizzle a bit of chili oil over the top just before serving, or stir in a spoonful of sambal oelek with the curry paste. If you're avoiding gluten, use rice noodles instead of udon and swap the soy sauce for tamari.
Serving and Pairing
This dish is best served immediately, while the noodles are still slippery and the broth is steaming. I like to set out small bowls of extra lime wedges, chili flakes, and coriander so everyone can adjust their bowl to taste. A crisp, aromatic white wine like Riesling or Sauvignon Blanc cuts through the richness of the coconut beautifully, though I've also enjoyed this with a cold lager on warmer evenings. If you have leftovers, store the broth and noodles separately, as the noodles will soak up too much liquid overnight.
- Serve with lime wedges and extra chili on the side for those who like more heat or brightness.
- Pair with steamed jasmine rice instead of noodles if you want a lighter, less filling meal.
- Garnish with toasted sesame seeds or crispy fried shallots for added texture and richness.
Save Pin This bowl has become one of those recipes I return to again and again, especially when I need something that feels like a warm hug without spending hours in the kitchen. I hope it brings you the same quiet comfort it's brought me.
Recipe FAQs
- → 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, sea bass, or snapper. Choose fish that holds its shape well during poaching and has a mild flavor that complements the coconut broth.
- → How do I know when the cod is properly poached?
The cod is done when it turns opaque white throughout and flakes easily when gently pressed with a fork. This typically takes 6-8 minutes in gently simmering broth. Avoid boiling, as this can make the fish tough and dry.
- → Can I make this dish gluten-free?
Absolutely. Replace the udon noodles with rice noodles or gluten-free udon, and use tamari instead of regular soy sauce. Check that your curry paste is also gluten-free, as some brands may contain wheat-based ingredients.
- → What can I use instead of fresh udon noodles?
You can use dried udon noodles, rice noodles, ramen noodles, or even soba noodles as alternatives. Adjust cooking times according to package instructions, and for rice noodles, you may only need to soak them in hot water.
- → How spicy is this dish and can I adjust the heat level?
The spice level is moderate and comes mainly from the red curry paste and optional fresh chili. For a milder version, reduce or omit the chili and use less curry paste. For more heat, add extra chili, a drizzle of chili oil, or a pinch of red pepper flakes.
- → Can I prepare any components ahead of time?
Yes, you can prepare the vegetables, slice the onions and garlic, and julienne the carrots ahead of time. You can also make the coconut broth base up to step 4 and refrigerate it. When ready to serve, reheat the broth, cook the noodles fresh, and poach the fish.
- → What vegetables work well in this coconut broth?
Besides the spinach, carrots, and shiitake mushrooms, you can add bok choy, snap peas, bell peppers, bean sprouts, or broccoli florets. Choose vegetables that cook quickly and complement the Asian fusion flavor profile of the broth.