Save Some nights you crave comfort without the weight, something warm that clears your head instead of clouding it. I stumbled into this bowl on a Tuesday when the fridge was half-empty and I had cod thawing with no real plan. The coconut milk can sat in the pantry like a quiet suggestion. What came together in under forty minutes tasted like I'd been planning it for days, all silk and spice and the kind of heat that wakes you up gently.
I made this for friends who showed up unannounced one drizzly evening, the kind of visit that starts with tea and ends with dinner. I doubled the batch, ladled it into mismatched bowls, and watched them go quiet after the first spoonful. One of them asked if I'd been hiding a secret food life. I laughed because the secret was just coconut milk, curry paste, and not overthinking it.
Ingredients
- Cod fillets: Choose thick, evenly sized pieces so they poach at the same rate; cod's mild sweetness drinks up the broth beautifully.
- Neutral oil: Canola or sunflower won't compete with the aromatics, just a clean base to start building flavor.
- Onion: Slice it thin so it melts into the broth, turning sweet and almost invisible.
- Garlic cloves: Mince them fine; they bloom fast and bitter if left too chunky in hot oil.
- Ginger: Fresh grated ginger adds that bright, almost floral heat; don't skip it or the broth feels flat.
- Red chili: Optional but worth it for the slow warmth that builds as you eat, slice thin for even distribution.
- Red curry paste: The backbone of the broth; let it sizzle a moment to wake up all those hidden spices.
- Coconut milk: Full-fat makes it luxurious and creamy, the kind that clings to noodles and coats your spoon.
- Fish or vegetable stock: Thins the coconut milk just enough so it stays brothy, not stew-like.
- Fish sauce: The salty, umami depth that makes everything taste more like itself.
- Soy sauce: Adds another layer of savory richness, balancing the sweetness of coconut.
- Lime juice: Brightens the whole bowl right at the end, cutting through the fat with sharp, clean acidity.
- Fresh udon noodles: Thick, chewy, and satisfying; they soak up broth without falling apart.
- Baby spinach: Wilts in seconds, adding color and a whisper of earthiness.
- Carrot: Julienned thin so it stays slightly crisp, a little sweetness and crunch in every bite.
- Shiitake mushrooms: Meaty and woodsy, they make the broth feel richer and more complex.
- Spring onions: Sliced thin for a sharp, fresh bite right before serving.
- Fresh coriander leaves: The final flourish, all brightness and herb, love it or leave it out.
Instructions
- Start the Aromatics:
- Heat the oil in a large saucepan over medium heat, add the onion, and let it soften for three minutes, stirring occasionally. Stir in the garlic, ginger, and chili, cooking for just one minute until the kitchen smells like promise.
- Bloom the Curry Paste:
- Add the red curry paste and cook for a full minute, stirring constantly so it darkens slightly and releases all its fragrant oils. This step is where the flavor deepens, don't rush it.
- Build the Broth:
- Pour in the coconut milk and stock, stirring to combine, then bring it to a gentle simmer. Add the fish sauce, soy sauce, and lime juice, taste it, and adjust if you want more salt or brightness.
- Poach the Cod:
- Slide the cod fillets into the simmering broth, cover the pan, and let them poach gently for six to eight minutes. The fish is done when it turns opaque and flakes easily with a fork, tender and just cooked through.
- Cook the Noodles:
- While the fish poaches, cook the udon noodles according to package instructions, usually just a quick blanch. Drain them well and divide among four serving bowls.
- Add the Vegetables:
- Toss the spinach, carrots, and shiitake mushrooms into the broth and simmer for two to three minutes until just tender. The spinach will wilt almost instantly, the carrots should still have a little bite.
- Assemble the Bowls:
- Carefully lift the poached cod from the broth and set aside. Ladle the hot broth and vegetables over the noodles in each bowl, making sure everyone gets a good mix.
- Finish and Serve:
- Top each bowl with a piece of cod, scatter spring onions and coriander leaves over the top, and serve immediately while everything is steaming hot. The first spoonful should be broth, noodles, and a flake of fish all at once.
Save This bowl became my answer to the question nobody asks but everyone feels: what do you make when you want to feel cared for but you're the one doing the caring? It's quick enough for a Wednesday, impressive enough for company, and every time I make it, someone asks for the recipe. I think it's because the broth tastes like you put in more effort than you did, which is the best kind of cooking magic.
Swapping the Fish
Cod is mild and forgiving, but haddock or halibut work just as well, both firm enough to hold up in the broth. If you're feeling adventurous, try salmon for a richer, fattier bite, though it will change the character of the dish slightly. Just keep the fillets roughly the same size so they cook evenly, and don't be tempted to use something delicate like sole, it will fall apart before you can get it to the bowl.
Adjusting the Heat
The red chili in the broth gives a gentle warmth, not a punch, but you can dial it up or down depending on your mood. For more heat, add a drizzle of chili oil just before serving, or stir in an extra spoonful of curry paste when you bloom it. If you want it mild, skip the chili entirely and let the ginger and curry paste do the talking; the dish still has plenty of personality without the burn.
Making It Your Own
This recipe is forgiving and adaptable, which means you can raid your vegetable drawer and make it work. Swap the spinach for bok choy or kale, add snap peas or bean sprouts for crunch, or throw in a handful of cherry tomatoes that burst and bleed into the broth. The noodles can change too: rice noodles, soba, or even ramen if that's what you have.
- Try adding a soft-boiled egg on top for extra richness and a runny yolk that melts into the broth.
- A handful of Thai basil instead of coriander gives it a sweet, anise-like lift that's completely different but just as good.
- If you have lemongrass lying around, bruise a stalk and simmer it in the broth, fish it out before serving.
Save This is the kind of bowl that makes you pause halfway through, spoon in hand, and realize you're exactly where you want to be. Make it once and it will become part of your rotation, the thing you reach for when you want comfort that feels light, heat that feels kind.
Recipe FAQs
- → Can I use frozen cod fillets for this dish?
Yes, frozen cod works well. Thaw completely in the refrigerator overnight and pat dry before poaching to ensure even cooking and proper texture.
- → What can I substitute for udon noodles?
Rice noodles, soba noodles, or even ramen noodles work beautifully. For a gluten-free option, use rice noodles and ensure your soy sauce is also gluten-free.
- → How do I know when the cod is perfectly coached?
The cod is done when it turns opaque throughout and flakes easily with a fork. This typically takes 6-8 minutes in gently simmering broth. Avoid boiling to prevent the fish from becoming tough.
- → Can I make the broth ahead of time?
Absolutely. Prepare the coconut broth up to 2 days in advance and refrigerate. Reheat gently, then poach the cod and add fresh vegetables when ready to serve.
- → What other fish varieties work well in this dish?
Haddock, halibut, sea bass, or even salmon are excellent alternatives. Choose firm white fish that holds its shape during gentle poaching. Adjust cooking time based on fillet thickness.
- → How can I adjust the spice level?
Control heat by adjusting the amount of red curry paste and fresh chili. Start with less and add more to taste. A drizzle of chili oil at serving adds extra kick without overpowering the delicate flavors.