Pin it The smell of ginger and coconut hitting hot oil is one of those kitchen scents that stops me mid-task. I first made this cod and udon bowl on a chilly Tuesday when I needed something warm but didn't want to spend an hour at the stove. The broth came together faster than I expected, and the cod poached so gently it practically melted. Now it's my go-to when I want something that feels like a hug in a bowl without the fuss.
I made this for friends on a rainy Saturday, and they kept asking if I'd ordered it from somewhere. The way the steam rose from the bowls and the coriander perfumed the table made it feel special, even though I'd barely broken a sweat. One friend went back for seconds and declared it better than any noodle soup she'd had out. That's when I knew this recipe was a keeper.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Cod fillets: Choose thick, boneless pieces so they hold their shape during poaching and stay moist and flaky.
- Neutral oil: Canola or sunflower works perfectly to sauté without overpowering the delicate spices.
- Onion: Thinly sliced onion melts into the broth, adding sweetness and body.
- Garlic and ginger: Fresh is essential here, the aromatics bloom beautifully and set the flavor foundation.
- Red chili: Optional but recommended if you like a gentle kick that doesn't overwhelm.
- Red curry paste: This is where the magic starts, it brings warmth and complexity in one spoonful.
- Coconut milk: Use full-fat for the richest, creamiest broth that coats every noodle.
- Fish or vegetable stock: Thins the coconut milk just enough and adds savory depth.
- Fish sauce and soy sauce: The salty, umami duo that makes everything taste more alive.
- Lime juice: A squeeze at the end brightens the whole bowl and balances the richness.
- Fresh udon noodles: Thick, chewy, and satisfying, they soak up the broth like a dream.
- Baby spinach: Wilts in seconds and adds a pop of green without any bitterness.
- Carrot: Julienned thin so it stays crisp-tender and adds a touch of sweetness.
- Shiitake mushrooms: Their earthy flavor deepens the broth and gives it more texture.
- Spring onions and coriander: Fresh, bright garnishes that make the bowl look and taste restaurant-worthy.
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Sauté the aromatics:
- Heat oil in a large saucepan over medium heat and add the onion, letting it soften for about 3 minutes. Toss in garlic, ginger, and chili, stirring until the kitchen smells incredible, about 1 minute.
- Bloom the curry paste:
- Stir in the red curry paste and cook for another minute, letting the flavors deepen and the oil turn golden. This step makes all the difference in flavor.
- Build the broth:
- Pour in the coconut milk and stock, then bring everything to a gentle simmer. Add fish sauce, soy sauce, and lime juice, tasting as you go to find your perfect balance.
- Poach the cod:
- Slide the cod fillets into the simmering broth, cover the pan, and let them poach gently for 6 to 8 minutes. They're done when opaque and flaking easily with a fork.
- Cook the noodles:
- While the cod poaches, cook the udon noodles according to package directions in a separate pot. Drain and divide them among 4 bowls.
- Add the vegetables:
- Toss 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 and serve:
- Remove the cod carefully and set aside. Ladle the hot broth and vegetables over the noodles, top each bowl with a piece of cod, and scatter spring onions and coriander on top.
Pin it The first time I served this, I forgot to taste the broth beforehand and it was a little flat. Now I always adjust the lime, fish sauce, and soy before the fish goes in, and it's perfect every time. That one mistake taught me more than any recipe could.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Swaps and Substitutions
If you can't find cod, haddock or halibut work just as well, anything firm and white will poach beautifully. For a gluten-free version, swap the udon for rice noodles and use tamari instead of soy sauce. If you want more heat, a drizzle of chili oil at the table lets everyone customize their bowl.
Storing and Reheating
Store the broth, fish, and noodles separately in airtight containers in the fridge for up to 2 days. Reheat the broth gently on the stove, warm the noodles in hot water, and add the cod at the last minute so it doesn't overcook. The flavors actually deepen overnight, which is a lovely bonus.
Serving Suggestions
This bowl is a meal on its own, but I sometimes serve it with a side of crispy spring rolls or a light cucumber salad. A chilled Riesling or Sauvignon Blanc cuts through the richness and complements the lime and ginger beautifully. If you're feeding a crowd, set out extra herbs, lime wedges, and chili oil so everyone can make it their own.
- Top with crispy fried shallots for extra crunch and flavor.
- Add a soft-boiled egg for richness and a pop of color.
- Serve with lime wedges on the side so everyone can add a final squeeze.
Pin it This is the kind of dish that makes you look forward to dinner, even on the busiest days. I hope it brings as much comfort to your table as it does to mine.
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, or even sea bass. Just ensure the fish is skinless and boneless for best results.
- → How do I make this dish gluten-free?
Replace the udon noodles with rice noodles and use tamari instead of soy sauce. Always check that your fish sauce and curry paste are also gluten-free.
- → Can I prepare the broth ahead of time?
Absolutely. You can prepare the coconut broth up to 2 days in advance and refrigerate it. When ready to serve, reheat the broth, then poach the fish and cook the noodles fresh.
- → What can I use if I don't have red curry paste?
You can substitute with green curry paste for a different flavor profile, or use a combination of ground coriander, cumin, and a pinch of cayenne pepper as an alternative.
- → How do I know when the cod is perfectly poached?
The cod is done when it turns opaque and flakes easily with a fork. It should take 6-8 minutes in gently simmering broth. Avoid boiling, as this can make the fish tough.
- → Can I add more vegetables to this dish?
Yes, feel free to add bok choy, snow peas, bell peppers, or bean sprouts. Add firmer vegetables earlier in the cooking process and delicate greens toward the end.
