Poached Cod Spiced Coconut Broth (Printable)

Tender cod in fragrant coconut broth with warming spices and silky udon noodles for a nourishing bowl.

# What You'll Need:

→ 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 fresh ginger, grated
06 - 1 red chili, thinly sliced (optional)
07 - 1 tablespoon red curry paste
08 - 13.5 fl oz coconut milk
09 - 16.9 fl oz 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 chili, then cook for 1 minute until fragrant.
02 - Add red curry paste and cook for 1 minute, stirring constantly to release its flavors into the oil.
03 - Pour in coconut milk and fish or vegetable stock. Bring to a gentle simmer over medium-low heat.
04 - Add fish sauce, soy sauce, and lime juice. Taste and adjust seasoning as needed for balance and depth.
05 - Gently slide cod fillets into the simmering broth. Cover and poach for 6 to 8 minutes until the flesh is opaque and flakes easily with a fork.
06 - While the cod poaches, cook fresh udon noodles according to package directions. Drain thoroughly and divide among 4 serving bowls.
07 - Add spinach, carrots, and shiitake mushrooms to the broth. Simmer for 2 to 3 minutes until vegetables are just tender but retain structure.
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 poached cod fillet. Garnish generously with spring onions and fresh coriander leaves. Serve immediately.

# Expert Tips:

01 -
  • The broth is deeply fragrant but comes together in under ten minutes, no long simmering required.
  • Poaching the cod keeps it incredibly tender and takes away any fear of overcooking or sticking to a pan.
  • It feels like a special occasion meal but uses mostly pantry staples and one pot.
  • The combination of creamy coconut and bright lime makes every spoonful both comforting and refreshing.
02 -
  • Keep the simmer gentle when poaching the cod, a rolling boil will make the fish tough and dry instead of tender.
  • Don't skip blooming the curry paste in oil, it transforms the flavor from sharp and raw to warm and rounded.
  • Taste the broth before adding the fish, it's much easier to adjust seasoning at this stage than after everything is cooked.
  • Pat the cod fillets dry with paper towel before poaching, excess moisture can dilute the broth.
03 -
  • Use a slotted spoon to gently turn the cod halfway through poaching if your fillets are very thick, it ensures even cooking without breaking them apart.
  • If your coconut milk has separated in the can, whisk it smooth before adding to the pan for a creamier, more unified broth.
  • Toast the ginger and garlic just until they start to stick to the pan, that's when their flavor is most concentrated.
  • For a restaurant-worthy presentation, arrange the vegetables around the fish in each bowl instead of stirring them all into the broth.
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