Table of Contents
Coconut Cod Noodle Bowl
This Coconut Cod Noodle Bowl is the culinary equivalent of a warm hug on a rainy day. Inspired by the flavors of Thai Tom Kha and red curry, it features tender, flaky cod poached gently in a rich, golden broth made of coconut milk, red curry paste, ginger, and lime.
It’s a meal that feels incredibly luxurious but comes together in under 25 minutes. The magic happens when the cod releases its savory juices into the coconut broth, creating a depth of flavor that usually takes hours to achieve. Served over slippery noodles that soak up that liquid gold, it’s zesty, creamy, savory, and just a little bit spicy.
Whether you’re looking for a healthy-ish weeknight dinner or something special to serve friends, this bowl delivers big flavor with minimal effort.
Let’s get cooking!
Why You’ll Love This Recipe
- Restaurant Quality at Home: The combination of coconut milk, fish sauce, and lime juice creates that signature “sweet-salty-sour” profile found in top-tier Thai dishes.
- Gentle on the Fish: Poaching cod in liquid ensures it stays moist and buttery, never dry or rubbery.
- Fast & One-Pot Friendly: You make the broth and cook the fish in the same pan. If you use fresh noodles, you can even cook them right in the broth!
- Versatile: Swap the cod for shrimp or salmon, or add any veggies wilting in your fridge (spinach and bok choy are perfect).
- Dairy-Free & Gluten-Free: Naturally creamy without cream, and gluten-free if you stick to rice noodles.
Ingredients
To get that vibrant, punchy broth, we rely on a few pantry staples and fresh aromatics.
| Ingredient | Approx. Quantity | Friendly Notes |
|---|---|---|
| Cod Fillets | 1 lb (2-4 fillets) | Cut into large 2-3 inch chunks. Any firm white fish (halibut, haddock) works too. |
| Noodles | 8 oz | Rice noodles (vermicelli or pad thai width) are classic, but udon or egg noodles are delicious too. |
| Coconut Milk | 1 can (13.5 oz) | Full-fat yields the creamest broth. “Lite” works but will be thinner. |
| Red Curry Paste | 2–3 tbsp | The flavor shortcut! Adjust based on your spice tolerance. |
| Chicken/Veggie Broth | 1–2 cups | Thins out the coconut milk to make it “slurpable.” |
| Aromatics | Ginger, Garlic, Shallot | Fresh is best. Grate the ginger so it melts into the sauce. |
| Fish Sauce | 1–2 tbsp | Don’t skip this! It adds the essential salty “umami” depth. |
| Brown Sugar | 1 tbsp | Balances the heat of the curry and the acidity of the lime. |
| Lime | 1 (juice + zest) | Adds brightness at the very end. |
| Greens | 2 cups (Spinach/Bok Choy) | Optional, but adds color and nutrition. |
Step-by-Step Instructions
Sauté Aromatics.
Heat a splash of oil in a large deep skillet or Dutch oven over medium heat. Add minced shallot, garlic, and ginger. Sauté for 2–3 minutes until fragrant but not browned.
Bloom the Curry Paste.
Add the red curry paste to the pan and stir it into the aromatics for 1 minute. “Blooming” the spices in the heat wakes up their flavor.
Build the Broth.
Pour in the coconut milk and chicken broth. Stir to dissolve the curry paste. Add the fish sauce and brown sugar. Bring the mixture to a gentle simmer (do not boil vigorously or the coconut milk might split).
Cook the Noodles.
Option A (Separate): Cook noodles according to package directions, drain, and divide into bowls.
Option B (One-Pot): If using fresh rice noodles or ramen, you can drop them directly into the broth now to cook for 2-3 minutes.
Poach the Cod.
Nestle the chunks of cod gently into the simmering broth. If using greens like bok choy or spinach, tuck them in around the fish now too. Cover the pan and let it simmer on low for 4–6 minutes. The fish is done when it is opaque and flakes easily with a fork.
Finish & Serve.
Remove from heat. Squeeze the juice of half a lime into the broth. Taste and adjust—add more fish sauce for salt, more lime for sour, or more sugar for sweet. Ladle the broth, fish, and veggies over your noodles. Top with cilantro, scallions, and extra lime wedges.
Tips for Success
- Don’t Overcook the Fish: Cod cooks very fast. As soon as it turns white and starts to flake, pull it off the heat. It will continue cooking in the hot broth.
- Broth Consistency: If you want a thicker, curry-like sauce, simmer the coconut milk mixture for 5 minutes to reduce it before adding the fish. For a soupier noodle bowl, add more stock.
- Season at the End: Coconut milk can mute flavors, so always do a final taste test right before serving. A splash of extra fish sauce usually wakes it right up.
- Noodle Timing: Rice noodles can get mushy if they sit in hot broth too long. If you anticipate leftovers, store the noodles and broth separately.
Variations & Substitutions
- Spicy Kick: Add sliced Thai chilies or a spoonful of Sambal Oelek (chili paste) to the broth.
- Golden Broth: Add 1 tsp of turmeric powder for anti-inflammatory benefits and a brilliant yellow color.
- Shellfish Swap: This broth is amazing with mussels, clams, or shrimp. Adjust cooking time accordingly (shrimp take only 2-3 mins!).
- Veggie Loaded: Add red bell peppers, snap peas, or mushrooms during the broth simmering stage.
What to Serve With It
- Crunchy Toppings: Fried shallots or crushed peanuts add a great textural contrast to the soft fish and noodles.
- Fresh Herbs: A handful of cilantro and Thai basil is essential for freshness.
- Lime Wedges: Always serve with extra lime on the side so people can adjust the acidity.
- Cucumber Salad: A smashed cucumber salad with sesame oil is a refreshing side dish.
Storage & Reheating
Fridge: Store leftovers in an airtight container for up to 2 days. Seafood is best eaten fresh. If possible, keep noodles separate to prevent them from bloating.
Reheating: Reheat gently on the stove over low heat. Do not microwave high power, or the fish will explode and become rubbery.
Nutrition Facts
Values are estimates per serving.
| Nutrient | Amount |
|---|---|
| Calories | ~450–550 |
| Protein | 30g |
| Fat | 25g (mostly healthy fats from coconut) |
| Carbohydrates | 40g |
| Sugar | 5g |
Common Mistakes to Avoid
- Boiling the Coconut Milk: High heat can cause coconut milk to curdle or separate into oil and solids. Keep it at a gentle simmer.
- Using “Drinking” Coconut Milk: Make sure you buy canned culinary coconut milk (like Chaokoh or Aroy-D), not the refrigerated carton milk meant for cereal.
- Stirring Too Vigorously: Once the fish is in the pan, be gentle! If you stir hard, the cod will disintegrate into the soup.
FAQ
Q: Can I use frozen cod?
A: Yes! Thaw it completely in the fridge overnight first. Pat it dry with paper towels to remove excess water before adding to the broth, otherwise, it will water down your soup.
Q: Is this dish spicy?
A: It depends on your red curry paste. Some brands (like Maesri) are spicy, while others (like Thai Kitchen) are very mild. Taste a tiny bit of the paste before using.
Q: Can I make this without fish sauce?
A: You can use soy sauce or tamari, but fish sauce provides a specific funky, savory depth that is signature to this style of dish.
Conclusion
The Coconut Cod Noodle Bowl is proof that you don’t need a long ingredient list to create deep, complex flavors. It’s a beautifully balanced meal that satisfies the craving for something creamy, spicy, and nourishing all at once. Next time you see cod on sale, skip the fish and chips and try this vibrant bowl instead—your tastebuds will thank you.
If you loved this seafood dinner, try my Cottage Cheese Pineapple Granola Bowl next!
Coconut Cod Noodle Bowl
A delightful and comforting dish featuring tender cod fish, slurp-worthy noodles, and a fragrant coconut broth with lemongrass and ginger. This recipe is quick and easy to make, perfect for a cozy night in or a dinner party.
Ingredients
- 2 cod fillets
- 1 can coconut milk
- 8 oz rice noodles
- 2 stalks lemongrass
- 1-inch piece ginger
Directions
- Start by preparing the broth. In a large pot, heat some oil over medium heat and sauté the lemongrass, ginger, and garlic until fragrant.
- Add the coconut milk and bring to a gentle simmer. Let the flavors meld together for about 10 minutes.
- Season the cod fillets with salt and pepper, then gently place them into the simmering broth. Cook for about 5-7 minutes or until the cod is opaque and flakes easily with a fork.
- While the cod is cooking, prepare the rice noodles according to the package instructions. Drain and set aside.
- To serve, divide the noodles into bowls, ladle the coconut broth over the noodles, and top with the cooked cod fillets.
- Garnish with fresh cilantro, sliced red chilies, and a squeeze of lime juice for an extra burst of flavor.
