# Ingredient List:
→ Fish & Broth
01 - 4 cod fillets (about 5.3 oz each), skinless and boneless
02 - 1 tablespoon neutral oil (canola or sunflower)
03 - 1 onion, finely sliced
04 - 2 garlic cloves, minced
05 - 1 tablespoon ginger, grated
06 - 1 red chili, thinly sliced (optional)
07 - 1 tablespoon red curry paste
08 - 1 can (13.5 fl oz) coconut milk
09 - 2 cups fish or vegetable stock
10 - 1 tablespoon fish sauce
11 - 1 tablespoon soy sauce
12 - Juice of 1 lime
→ Noodles & Vegetables
13 - 10.6 oz fresh udon noodles
14 - 5.3 oz baby spinach
15 - 1 medium carrot, julienned
16 - 3.5 oz shiitake mushrooms, sliced
17 - 2 spring onions, thinly sliced
18 - Fresh coriander leaves for garnish
# Directions:
01 - 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 red chili, cooking for 1 minute until fragrant.
02 - Add red curry paste to the saucepan and cook for 1 minute, stirring continuously to release the aromatic flavors.
03 - Pour in coconut milk and fish or vegetable stock. Bring the mixture to a gentle simmer over medium heat.
04 - Add fish sauce, soy sauce, and lime juice to the simmering broth. Taste and adjust seasonings as needed.
05 - Gently slide cod fillets into the simmering broth. Cover the saucepan and poach for 6 to 8 minutes until the cod turns opaque and flakes easily with a fork.
06 - While the cod poaches, cook udon noodles according to package instructions. Drain thoroughly and divide evenly among 4 serving bowls.
07 - Add spinach, julienned carrots, and sliced shiitake mushrooms to the broth. Simmer for 2 to 3 minutes until vegetables are just tender.
08 - Carefully remove poached cod fillets and set aside. Ladle hot broth and vegetables over the noodles in each bowl.
09 - Top each bowl with a piece of poached cod. Garnish with sliced spring onions and fresh coriander leaves. Serve immediately.
