Save It My neighbor brought home a jar of red curry paste from a Thai market, and I had no idea what to do with it until a rainy Tuesday when I opened the fridge to find cod fillets and a can of coconut milk. The broth that bubbled up in my kitchen that evening smelled like lemongrass and warmth, and I realized I'd stumbled onto something I'd want to make again and again. The fish turned out so tender it practically dissolved on the tongue, and the udon noodles soaked up every bit of that spiced, creamy broth. It became my go-to dinner when I wanted something cozy but didn't want to spend an hour at the stove.
I made this for a friend who swore she didn't like fish, and she finished her entire bowl without a word, then asked if there was more broth. She said the ginger and lime made everything taste bright and clean, not fishy at all. I've served it to skeptics and enthusiasts alike, and it wins them over every time. There's something about the way the silky noodles tangle with the vegetables and that fragrant broth that makes people lean in and eat slowly, savoring each spoonful.
Ingredients
- Cod fillets: Choose firm, fresh fillets without any browning at the edges, they poach beautifully and stay intact in the broth.
- Neutral oil: Canola or sunflower oil won't compete with the curry paste and keeps the base clean tasting.
- Onion: Thinly sliced onion melts into the broth and adds a subtle sweetness that balances the spice.
- Garlic and ginger: Fresh is essential here, the aroma they release when they hit the hot oil is what makes the kitchen smell incredible.
- Red chili: Optional, but a single sliced chili adds just enough heat without overwhelming the coconut milk.
- Red curry paste: This is the heart of the broth, look for a good quality paste with visible spices and a deep red color.
- Coconut milk: Full fat coconut milk gives the broth body and richness, don't use the light version or it'll taste watery.
- Fish or vegetable stock: This thins the coconut milk just enough so it doesn't feel heavy, and adds savory depth.
- Fish sauce and soy sauce: These two together create a salty, umami backbone that makes the broth taste complete.
- Lime juice: A fresh squeeze at the end brightens everything and cuts through the richness.
- Udon noodles: Fresh udon are thick and chewy, they hold up beautifully in the hot broth without turning mushy.
- Baby spinach: Wilts in seconds and adds color and a bit of earthiness.
- Carrot: Julienned thin so it cooks quickly and adds a sweet crunch.
- Shiitake mushrooms: Their meaty texture and earthy flavor make the broth taste more substantial.
- Spring onions and coriander: Fresh garnishes that add a pop of green and a final layer of flavor right before serving.
Instructions
- Build the aromatic base:
- Heat the oil in a large saucepan over medium heat and add the sliced onion, letting it soften and turn translucent for about 3 minutes. Stir in the garlic, ginger, and chili, and cook just until the kitchen smells warm and spicy, about a minute.
- Bloom the curry paste:
- Add the red curry paste and stir it into the fragrant onion mixture, cooking for a full minute so the spices toast and deepen. You'll see the paste darken slightly and smell more intense.
- Create the broth:
- Pour in the coconut milk and stock, stirring to combine, then bring the mixture to a gentle simmer. 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 gently into the simmering broth, cover the pan, and let them poach for 6 to 8 minutes until the flesh turns opaque and flakes easily with a fork. Don't let the broth boil hard or the fish will toughen.
- Prepare the noodles:
- While the fish poaches, cook the udon noodles in a separate pot according to the package directions, then drain and divide them among four serving bowls.
- Add the vegetables:
- Toss the spinach, julienned carrots, and sliced shiitake mushrooms into the broth and simmer for 2 to 3 minutes until just tender. The spinach will wilt almost immediately.
- Assemble the bowls:
- Carefully lift the poached cod out of the broth and set it aside. Ladle the hot broth and vegetables over the noodles in each bowl, then top with a piece of cod, a scattering of spring onions, and fresh coriander leaves.
Save It One evening I served this to my sister after a long day, and she sat at the table in her coat, too tired to even take it off, but she ate every bite and said the broth felt like a hug. That's when I realized this dish wasn't just dinner, it was comfort that happened to be good for you. The balance of creamy, spicy, tangy, and fresh makes it feel like more than the sum of its parts, and it's become the meal I turn to when someone needs feeding and kindness at the same time.
Choosing Your Fish
Cod is mild and forgiving, but you can swap it for haddock, halibut, or even a firm salmon if you prefer something richer. The key is to choose fillets that are thick enough to hold their shape during poaching, at least an inch at the thickest part. I once used tilapia and it fell apart into the broth, which tasted fine but didn't look as pretty in the bowl. Skinless and boneless fillets save you time and make eating easier, especially if you're serving this to kids or anyone who's picky about bones.
Adjusting the Heat
The single red chili gives a gentle warmth, but if you love heat, add a teaspoon of chili flakes to the curry paste or drizzle chili oil over the finished bowls. I've also stirred in a spoonful of sambal oelek when I wanted the broth to have more of a kick. On the other hand, if you're cooking for someone who can't handle spice, just leave the chili out entirely and use a milder curry paste. The coconut milk softens everything, so even a tablespoon of curry paste won't blow your head off.
Making It Ahead and Storing
You can make the broth a day ahead and store it in the fridge, then reheat it gently and poach the fish just before serving so it stays tender. The noodles are best cooked fresh, as they get gummy when reheated, but you can prep all the vegetables in advance and keep them in a covered container. If you have leftovers, store the fish, broth, and noodles separately, and when you reheat, add a splash of stock or water to loosen the broth. The flavors deepen overnight, so leftover broth can taste even better the next day.
- Reheat the broth gently over low heat, don't let it boil or the coconut milk may separate.
- Add fresh herbs and a squeeze of lime right before serving to wake up the flavors.
- If the noodles absorbed too much liquid, toss them with a little sesame oil to keep them from sticking.
Save It This is the kind of dinner that makes you feel capable and cared for at the same time, and it's become one of my favorite things to share. I hope it brings warmth to your table, too.
Recipe FAQs
- → How do I know when the cod is fully cooked?
The cod is done when it turns opaque throughout and flakes easily with a fork or knife. This typically takes 6-8 minutes in the gently simmering broth. Avoid overcooking, as cod is delicate and can become dry.
- → Can I use frozen udon noodles instead of fresh?
Yes, frozen udon noodles work well and often cook faster than fresh varieties. Follow the package instructions for cooking time, which is usually 3-4 minutes in boiling water. Drain and divide into bowls before adding the broth.
- → What can I substitute for red curry paste?
You can use Thai green curry paste for a different flavor profile, or replace it with a tablespoon of grated ginger and minced lemongrass for a lighter option. Adjust quantities to taste. Yellow curry paste offers a milder, earthier alternative.
- → Is fish sauce essential for this broth?
Fish sauce adds authentic umami depth, but you can substitute it with additional soy sauce or miso paste if preferred. Use about 1.5 tablespoons of soy sauce or 1 tablespoon miso dissolved in warm broth for similar savory notes.
- → How do I make this dish gluten-free?
Use gluten-free udon noodles or rice noodles instead, and swap regular soy sauce for tamari or gluten-free soy sauce. Always verify that your fish sauce and curry paste are gluten-free, as some brands contain wheat products.
- → Can I prepare the broth ahead of time?
Yes, you can make the spiced broth up to 2 days ahead and store it in the refrigerator. Reheat gently before poaching the cod. Keep the noodles and fresh ingredients separate and prepare just before serving for best texture and flavor.