Poached Cod Spiced Coconut Broth (Printable)

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

# What You 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, to garnish

# How-To Steps:

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 chili, then cook for 1 minute until fragrant.
02 - Add red curry paste to the aromatics and cook for 1 minute, stirring constantly to release all flavors.
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 to the broth. Taste and adjust seasoning as needed.
05 - Gently slide cod fillets into the simmering broth. Cover and poach for 6-8 minutes until just opaque and flakes easily with a fork.
06 - While cod poaches, cook udon noodles according to package instructions in a separate pot. Drain and divide evenly among 4 serving bowls.
07 - Add spinach, carrots, and shiitake mushrooms to the broth. Simmer for 2-3 minutes until just tender.
08 - Carefully remove poached cod using a slotted spoon and set aside. Ladle hot broth and vegetables over noodles in each bowl.
09 - Top each bowl with one piece of cod. Garnish with spring onions and fresh coriander leaves. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in less than forty minutes but tastes like youve been simmering it all day.
  • The broth is rich and fragrant without being heavy, and the cod stays tender and flaky every time.
  • Its flexible enough to handle whatever vegetables or noodles you have on hand.
02 -
  • Dont let the broth boil hard or the cod will toughen and fall apart, keep it at a gentle simmer.
  • Taste the broth before adding the fish, its much easier to adjust seasoning at this stage than after.
  • If your cod fillets are uneven in thickness, fold the thinner tail ends under so they cook evenly.
03 -
  • Use a wide, shallow pan for poaching so the fillets have room to cook evenly without crowding.
  • If you dont have red curry paste, a teaspoon of ground coriander, cumin, and turmeric will give you a different but equally delicious broth.
  • Always finish with a squeeze of fresh lime, it pulls all the flavors together and makes the whole bowl sing.
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