A warming bowl of Thai style coconut fish egg noodles with cod, spinach and limes

Thai coconut fish noodles

  • serves 2
  • Easy

These Thai coconut fish noodles are warming and packed with flavour. This recipe is quick, easy and a comforting midweek meal



  • Thai red curry paste 2 tbsp
  • coconut milk 400g tin
  • ground turmeric 1/2 tsp
  • chicken stock 200ml
  • spinach 100g chunk, chopped
  • cod fillet 200g, thick, cut into chunks
  • fresh egg noodles 300g
  • limes 2, 1 juiced, 1 cut into wedges
  • fish sauce 1 tbsp


  • Step 1

    Put the curry paste in a pan with 2 tbsp of the thick coconut cream from the top of the can of coconut milk.

  • Step 2

    Fry for 3-4 minutes, then add the turmeric, the rest of the coconut milk and the chicken stock.

  • Step 3

    Simmer for 5 minutes, then add the spinach to the sauce and, once wilted, add the cod, keeping it on a very low heat.

  • Step 4

    Heat the noodles, following pack instructions, and divide between 2 warm bowls.

  • Step 5

    Stir the lime juice and fish sauce into the curry, then spoon over the noodles.

  • Step 6

    Serve with lime wedges.

Nutritional Information

  • Kcals 726
  • Fat 43.8g
  • Saturates 30.4g
  • Carbs 47.9g
  • Sugars 6.9g
  • Fibre 4.5g
  • Protein 32.8g
  • Salt 3.2g