Nigerian Coconut Curry Noodle Soup with Catfish & Uziza Leaves

How to Make It

1. 1

   Prepare the Catfish

   Rinse catfish chunks thoroughly under cool running water. Pat dry with a clean cloth. Season lightly with a pinch of turmeric, half the grated ginger, and a squeeze of lime juice. Set aside to marinate for 10 minutes while you prep remaining ingredients.

   Tip: Marinating the fish in ginger and lime not only adds flavour but also helps neutralise the strong catfish odour naturally — no need for excessive salt.
2. 2

   Build the Aromatic Base

   Heat palm oil or coconut oil in a large, deep pot over medium heat. Add chopped onions and sauté for 3–4 minutes until softened and translucent. Add minced garlic and the remaining grated ginger, stirring constantly for 1–2 minutes until fragrant. Add blended tatashe and scotch bonnet pepper and cook down for 5–6 minutes, stirring frequently, until the raw pepper smell lifts and the mixture deepens in colour.

   Tip: Cooking down the pepper paste properly is the foundation of great Nigerian soup — do not rush this step or the soup will taste raw.
3. 3

   Spice the Broth

   Stir in the curry powder, turmeric powder, ground ehuru (if using), and ground crayfish into the pepper base. Toast the spices in the oil for 1 minute, stirring constantly. Pour in the low-sodium fish or vegetable stock and stir well to combine. Bring to a gentle boil over medium-high heat.

   Tip: Toasting spices in oil before adding liquid releases fat-soluble compounds like curcumin in turmeric — this dramatically boosts anti-inflammatory absorption in the body.
4. 4

   Add Coconut Milk and Simmer

   Pour in the light coconut milk and stir to combine with the spiced stock. Reduce heat to medium and let the broth simmer gently for 8–10 minutes. Taste and adjust seasoning cautiously — add salt gradually, bearing in mind the crayfish already contributes natural saltiness.

   Tip: Using light coconut milk instead of full-fat reduces saturated fat content significantly while still delivering that rich, creamy coconut flavour essential to this dish.
5. 5

   Cook the Noodles in the Broth

   Add the broken whole wheat spaghetti or millet noodles directly into the simmering broth. Cook according to package directions (usually 8–10 minutes), stirring occasionally to prevent sticking. The noodles will absorb the spiced coconut broth and become deeply flavoured.

   Tip: Cook noodles al dente — slightly firm — as they will continue softening in the hot soup. Overcooked noodles raise the glycaemic load, which matters especially for diabetic clients.
6. 6

   Add the Catfish Gently

   Carefully lower the marinated catfish chunks into the simmering soup. Do not stir aggressively — catfish flakes easily. Simmer on low-medium heat for 6–8 minutes until the fish is cooked through and opaque. The flesh should flake gently when pressed with a spoon.

   Tip: Adding fish towards the end preserves its delicate texture and prevents it from breaking apart into the broth. This also avoids overcooking, which reduces the omega-3 fatty acid content.
7. 7

   Finish with Greens and Lime

   Stir in the sliced uziza leaves and chopped spinach or waterleaf. Cook for just 2–3 minutes — enough to wilt the greens without destroying their nutrients. Squeeze in the remaining fresh lime juice and give the soup a final gentle stir to brighten all the flavours.

   Tip: Adding greens at the very end preserves their folate, iron, and vitamin C content. Vitamin C from the lime juice also helps enhance the absorption of plant-based iron from the greens.
8. 8

   Serve and Garnish

   Ladle the soup into deep bowls, ensuring each portion has a generous amount of catfish, noodles, and greens in every scoop. Garnish with sliced spring onions and a sprinkle of sesame or pumpkin seeds for added crunch and healthy fats. Serve immediately with an extra wedge of lime on the side.

   Tip: This soup stores well in the fridge for up to 2 days. Store noodles separately if meal prepping to prevent them from absorbing all the broth and becoming too soft.