Thai coconut fish noodles
These Thai coconut fish noodles are warming and packed with flavour. This recipe is quick, easy and a comforting midweek meal
Poached cod with spiced coconut broth and udon noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 tbsp coconut oil
- 1 shallotfinely chopped
- 3 garlic clovesfinely chopped
- 10g corianderstalks finely chopped, leaves picked
- 1 red chillifinely chopped
- 20g gingerfinely chopped
- 1 lemongrass stalkbashed and tied in a knot
- 5g turmericgrated, or 1 tsp ground turmeric
- 1 tsp coriander seedslightly bashed
- 3 lime leaves
- 400ml coconut milk
- 2 tsp palm sugar
- 2 tbsp fish sauce
- 2 limes1 juiced, 1 cut into wedges to serve
- 250g Norwegian cod loin fillets
- 300g mixed stir-fry vegetables(ours contained long-stemmed broccoli, pak choi and baby corn)
- 2 x 150g straight-to-wok udon noodles
Nutrition: PER SERVING
- kcal838
- fat47.4g
- saturates39.4g
- carbs60.7g
- sugars16g
- fibre9.9g
- protein37.2g
- salt5g
Method
step 1
Put a deep wok or frying pan over a medium heat. Gently melt the coconut oil and, once hot, cook the shallot for 3-4 mins or until beginning to soften. Add the garlic, coriander stalks, chilli, ginger, lemongrass and turmeric, and cook for 5-6 mins, stirring all the while.
step 2
Add the coriander seeds and lime leaves, and cook for another 2-3 mins. Pour in the coconut milk and bring to a simmer. Sprinkle in the palm sugar, fish sauce and lime juice.
step 3
Put the veg in the pan and cook for 3-4 mins. Season the cod lightly with salt, then lay in the pan. Put on a lid and cook for 3-4 mins or until the cod is just cooked through but the vegetables retain a bite.
step 4
Divide the noodles between two bowls and pour over the hot broth. Sprinkle with coriander leaves and serve with more lime wedges to squeeze over.
