Save My neighbor brought back fresh udon from a trip to Osaka, and I had cod defrosting on the counter with no real plan. I remembered a fragrant broth I'd tasted at a tiny noodle shop years before, something creamy and warm with a kick of spice. Within twenty minutes, my kitchen smelled like ginger and coconut, and I realized I'd stumbled onto something that felt both comforting and exciting. That bowl became my weeknight reset.
I made this for a friend who was recovering from a cold, and she said it was the first thing that actually tasted good in days. The warmth of the ginger and the richness of the coconut seemed to do more than just fill her up. We sat at my kitchen table with oversized bowls, slurping noodles and laughing about how soup really does have healing powers. She still asks me to make it every winter.
Ingredients
- Cod fillets: Choose firm, fresh fillets that will hold together gently in the broth without falling apart, and pat them dry before poaching to help them cook evenly.
- Neutral oil: Canola or sunflower oil won't compete with the spices, letting the ginger and curry paste shine through.
- Onion: Slice it thinly so it melts into the broth and adds a subtle sweetness that balances the heat.
- Garlic and ginger: Fresh is essential here, the aroma when they hit the hot oil is what makes your kitchen smell like magic.
- Red chili: Optional but worth it if you like a gentle warmth, just remove the seeds if you want flavor without too much fire.
- Red curry paste: This is the backbone of the broth, giving it depth and a beautiful color, so don't skip this step.
- Coconut milk: Use full-fat for the creamiest, most luxurious broth that coats the noodles and fish perfectly.
- Fish or vegetable stock: This thins the coconut milk just enough and adds savory depth without heaviness.
- Fish sauce and soy sauce: Together they create that umami richness that makes every spoonful addictive.
- Lime juice: A squeeze at the end brightens everything and cuts through the richness beautifully.
- Fresh udon noodles: Their chewy texture is perfect for soaking up broth, and they cook in minutes.
- Baby spinach: Wilts instantly in the hot broth and adds a pop of green and a bit of earthiness.
- Carrot: Julienned thin so it stays slightly crisp and adds a touch of sweetness and color.
- Shiitake mushrooms: They bring an earthy, meaty quality that makes the bowl feel more substantial.
- Spring onions and coriander: Fresh, bright garnishes that add a final layer of flavor and make each bowl look vibrant.
Instructions
- Build the Aromatic Base:
- Heat the oil in a large saucepan over medium heat and add the sliced onion, letting it soften for about three minutes until it turns translucent and sweet. Stir in the garlic, ginger, and chili, and cook 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, cooking for about a minute to release its oils and deepen the flavor. This step makes all the difference in building a rich, layered broth.
- Create the Coconut Broth:
- Pour in the coconut milk and stock, then bring everything to a gentle simmer, stirring occasionally. Add the fish sauce, soy sauce, and lime juice, then taste and adjust if you want more salt or tang.
- Poach the Cod:
- Slide the cod fillets carefully into the simmering broth, cover the pot, and let them poach gently for six to eight minutes. The fish is ready when it turns opaque and flakes easily with a fork, so don't overcook or it will dry out.
- Prepare the Noodles:
- While the fish poaches, cook the udon noodles according to the package instructions, then drain and divide them among four serving bowls. They should be tender and glossy, ready to soak up all that broth.
- Add the Vegetables:
- Toss the spinach, julienned carrots, and sliced shiitake mushrooms into the broth and simmer for two to three minutes until just tender. You want them to keep a little bite and brightness.
- Assemble the Bowls:
- Carefully lift the poached cod out of the broth 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, scatter over the spring onions and coriander, and serve immediately while everything is steaming.
Save One evening, I served this to my partner after a long day, and halfway through the bowl he looked up and said it tasted like being taken care of. That's exactly what this dish does, it wraps you up in warmth and flavor without asking for much effort. It's become our go-to for nights when we need comfort but still want something that feels special.
Choosing Your Fish
Cod is mild and flaky, which makes it perfect for poaching, but you can swap it for haddock, halibut, or even a firm tofu if you want a vegetarian version. I once used sea bass and it was just as beautiful, the key is choosing something that won't fall apart in the broth. Make sure your fillets are skinless and boneless so every bite is smooth and easy. If your fish is frozen, thaw it completely and pat it dry before adding it to the pot.
Adjusting the Spice Level
The red chili and curry paste bring warmth, but you control how much heat goes into the bowl. I usually leave the seeds in the chili for a gentle kick, but if you're sensitive to spice, deseed it or leave it out entirely. You can always add a drizzle of chili oil at the table for those who want more fire. The beauty of this broth is that it's flavorful and aromatic even without being too spicy, so don't be afraid to dial it back.
Serving and Storing
This dish is best enjoyed fresh and hot, straight from the pot to the bowl. The noodles will continue to absorb the broth as they sit, so if you're meal prepping, store the noodles, broth, and fish separately and assemble just before serving. Leftovers keep in the fridge for up to two days, and you can gently reheat the broth on the stove, adding a splash of stock if it's thickened too much.
- Garnish generously with fresh coriander and spring onions for brightness and color.
- Serve with lime wedges on the side so everyone can add an extra squeeze if they like.
- Pair with a crisp Riesling or Sauvignon Blanc to complement the coconut and spice.
Save This bowl has become one of those recipes I turn to when I need something fast but soul-satisfying. It's proof that you don't need hours in the kitchen to create something that feels like a warm hug.
Recipe FAQs
- → Can I use a different type of fish instead of cod?
Yes, any firm white fish works well in this dish. Haddock, halibut, sea bass, or even tilapia are excellent substitutes. Ensure the fillets are similar in thickness to maintain the same poaching time.
- → How do I prevent the cod from breaking apart while poaching?
Gently slide the fillets into simmering, not boiling, broth. Keep the heat low and avoid stirring. Use a slotted spoon or fish spatula to carefully remove the cooked fillets. Pat the fish dry before poaching to help it hold together better.
- → Can I make this dish ahead of time?
The broth can be prepared up to 2 days ahead and refrigerated. Poach the fish and cook the noodles fresh when ready to serve for best texture. The noodles absorb liquid and become mushy if stored in broth.
- → What can I substitute for udon noodles?
Rice noodles, soba noodles, or ramen noodles all work well. For a low-carb option, use zucchini noodles or shirataki noodles. Adjust cooking times according to your chosen noodle type.
- → How spicy is this dish and can I adjust the heat level?
The red curry paste provides moderate heat, which can be adjusted to taste. Omit the fresh chili for mild heat, or add extra chili and a drizzle of chili oil for more intensity. Start with less curry paste if you prefer milder flavors.
- → Is this dish suitable for meal prep?
Store components separately for best results. Keep the broth, cooked fish, and noodles in separate containers for up to 2 days. Reheat the broth, warm the fish gently, and cook fresh noodles or refresh stored ones in hot water before assembling.