Coconut Cod Noodle Bowl is a delightful fusion of tender cod fillets and udon noodles, all enveloped in a rich, aromatic coconut broth. This dish captures the essence of Asian cuisine with its blend of flavors and textures. It’s not only comforting but also nutritious, making it a perfect choice for a cozy weeknight dinner. Let’s dive into the savory goodness and learn how to prepare your very own Coconut Cod Noodle Bowl!

Why You’ll Love This Coconut Cod Noodle Bowl
This Coconut Cod Noodle Bowl is sure to win over your heart and taste buds for several reasons. First, it’s a Coconut Fish Noodle Dish that combines wholesome ingredients, making it a healthy option for dinner. Second, the use of coconut milk provides a creamy texture that complements the flaky cod beautifully. Third, it’s a quick recipe—ready in just 40 minutes, perfect for busy weeknights. Fourth, it’s gluten-free, accommodating various dietary needs. Fifth, it’s packed with nutrients, including protein from the cod and fiber from the vegetables. Lastly, it’s versatile; you can easily customize it with your favorite veggies or add spices for an extra kick. Enjoy this Coconut Curry Cod Noodles delight!
Ingredients for Coconut Cod Noodle Bowl
Gather these items:
- 4 cod fillets (about 5.3 oz each), skinless and boneless
- 1 tablespoon neutral oil (canola or sunflower)
- 1 onion, finely sliced
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 red chili, thinly sliced (optional)
- 1 tablespoon red curry paste
- 1¾ cups coconut milk
- 2 cups fish or vegetable stock
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- Juice of 1 lime
- 10.6 oz fresh udon noodles
- 5.3 oz baby spinach
- 1 medium carrot, julienned
- 3.5 oz shiitake mushrooms, sliced
- 2 spring onions, thinly sliced
- Fresh coriander leaves for garnish
How to Make Coconut Cod Noodle Bowl Step-by-Step
- Step 1: Heat oil in a large saucepan over medium heat. Add sliced onion and sauté for 3 minutes until softened. Stir in minced garlic, grated ginger, and sliced chili. Cook for 1 minute until fragrant.
- Step 2: Add red curry paste to the saucepan and cook for 1 minute, stirring constantly to release the flavors.
- Step 3: Pour in coconut milk and fish or vegetable stock. Bring to a gentle simmer over medium heat.
- Step 4: Add fish sauce, soy sauce, and lime juice to the broth. Taste and adjust seasoning as needed.
- Step 5: Carefully slide cod fillets into the simmering broth. Cover and poach gently for 6 to 8 minutes until the cod is opaque and flakes easily with a fork.
- Step 6: Meanwhile, cook udon noodles according to package instructions. Drain thoroughly and divide among 4 serving bowls.
- Step 7: Add spinach, julienned carrots, and sliced shiitake mushrooms to the broth. Simmer for 2 to 3 minutes until vegetables are just tender.
- Step 8: Remove poached cod fillets from the broth and set aside. Ladle the hot broth and vegetables evenly over the noodles in each bowl.
- Step 9: Top each noodle bowl with a poached cod fillet. Garnish with sliced spring onions and fresh coriander leaves. Serve immediately.
Pro Tips for the Best Coconut Cod Noodle Bowl
Keep these in mind:
- Use fresh ingredients for the best flavor.
- Adjust the spice level by adding more or less chili according to your taste.
- For a richer flavor, let the broth simmer longer.
- Experiment with different vegetables like bell peppers or snap peas for added crunch. This recipe is prepared using the stovetop method, which enhances the flavors beautifully.
Best Ways to Serve Coconut Cod Noodle Bowl
Serve your Coconut Cod Noodle Bowl with a side of crusty bread for dipping or pair it with a light salad for a complete meal. You can also add extra toppings like crushed peanuts or a sprinkle of lime zest for an extra flavor boost. Consider it a Coconut-flavored Cod and Rice Noodles experience that’s both satisfying and healthy!
How to Store and Reheat Coconut Cod Noodle Bowl
To store, keep any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, warm it gently on the stovetop to preserve the flavors and textures. This dish is perfect for meal prep, allowing you to enjoy a comforting meal any day of the week!
Frequently Asked Questions About Coconut Cod Noodle Bowl
What’s the secret to perfect Coconut Cod Noodle Bowl?
The secret lies in the balance of flavors; using fresh ingredients and allowing the broth to simmer enhances the overall taste of the Coconut Noodle Soup with Cod.
Can I make Coconut Cod Noodle Bowl ahead of time?
Yes, you can prepare the broth and noodles in advance, storing them separately to maintain their texture. Combine just before serving for the best experience.
How do I avoid common mistakes with Coconut Cod Noodle Bowl?
Ensure not to overcook the cod; it should be tender and flaky. Also, taste the broth and adjust seasoning as needed before serving to achieve the best flavor.
Variations of Coconut Cod Noodle Bowl You Can Try
Feel free to experiment with your Coconut Cod Noodle Bowl by trying different types of fish or adding more vegetables. You can also make a Coconut and Cod noodle stir-fry by sautéing ingredients instead of poaching them. This dish fits well within a gluten-free diet, ensuring everyone can enjoy its deliciousness!
For more delicious recipes, check out our Pumpkin Pecan Cobbler or Vegan Berry Crisp. If you’re looking for a quick dessert, try our Irresistible Peach Upside Down Mini Cakes.
For additional information on the health benefits of coconut, you can visit Healthline.
Print
Delicious Coconut Cod Noodle Bowl Recipe for Dinner
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A delightful and flavorful Coconut Cod Noodle Bowl that combines tender cod fillets with udon noodles and a rich coconut broth.
Ingredients
- 4 cod fillets (about 5.3 oz each), skinless and boneless
- 1 tablespoon neutral oil (canola or sunflower)
- 1 onion, finely sliced
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 red chili, thinly sliced (optional)
- 1 tablespoon red curry paste
- 1¾ cups coconut milk
- 2 cups fish or vegetable stock
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- Juice of 1 lime
- 10.6 oz fresh udon noodles
- 5.3 oz baby spinach
- 1 medium carrot, julienned
- 3.5 oz shiitake mushrooms, sliced
- 2 spring onions, thinly sliced
- Fresh coriander leaves for garnish
Instructions
- Heat oil in a large saucepan over medium heat. Add sliced onion and sauté for 3 minutes until softened. Stir in minced garlic, grated ginger, and sliced chili. Cook for 1 minute until fragrant.
- Add red curry paste to the saucepan and cook for 1 minute, stirring constantly to release the flavors.
- Pour in coconut milk and fish or vegetable stock. Bring to a gentle simmer over medium heat.
- Add fish sauce, soy sauce, and lime juice to the broth. Taste and adjust seasoning as needed.
- Carefully slide cod fillets into the simmering broth. Cover and poach gently for 6 to 8 minutes until the cod is opaque and flakes easily with a fork.
- Meanwhile, cook udon noodles according to package instructions. Drain thoroughly and divide among 4 serving bowls.
- Add spinach, julienned carrots, and sliced shiitake mushrooms to the broth. Simmer for 2 to 3 minutes until vegetables are just tender.
- Remove poached cod fillets from the broth and set aside. Ladle the hot broth and vegetables evenly over the noodles in each bowl.
- Top each noodle bowl with a poached cod fillet. Garnish with sliced spring onions and fresh coriander leaves. Serve immediately.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 60mg