Poached Cod Spiced Coconut Broth (Printable)

Tender cod 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 - 2 cups 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 sliced chili. Cook for 1 minute until fragrant.
02 - Add red curry paste to the saucepan and cook for 1 minute, stirring constantly to release the flavors and deepen the aromatic profile.
03 - Pour in coconut milk and fish or vegetable stock. Bring to a gentle simmer over medium heat.
04 - Add fish sauce, soy sauce, and lime juice to the broth. Taste and adjust seasoning as needed for balance.
05 - Gently slide cod fillets into the simmering broth. Cover and poach for 6 to 8 minutes until the fish is just opaque and flakes easily with a fork.
06 - While cod poaches, cook udon noodles according to package instructions. Drain thoroughly and divide among 4 serving bowls.
07 - Add spinach, julienned carrot, and sliced shiitake mushrooms to the broth. Simmer for 2 to 3 minutes until vegetables are just tender.
08 - Carefully remove poached cod fillets with a slotted spoon and set aside. Ladle hot broth and vegetables over the cooked noodles in each bowl.
09 - Top each bowl with a cod fillet. Garnish with sliced spring onions and fresh coriander leaves. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It comes together in just 35 minutes, making it perfect for busy weeknights when you crave something special.
  • The coconut broth is aromatic and silky, with layers of warmth from ginger, chili, and curry paste that hug you from the inside.
  • Poaching the cod keeps it tender and flaky, never dry or rubbery.
  • The udon noodles soak up the broth beautifully, turning each bite into a complete, satisfying mouthful.
02 -
  • Don't let the broth boil hard once the fish goes in, or the cod will turn tough and rubbery instead of tender.
  • Taste the broth before adding the fish, because once the cod is in, it's harder to adjust seasoning without breaking the fillets.
  • Use fresh udon if you can find it, as dried udon takes longer to cook and has a different texture.
  • If your curry paste is very spicy, start with half a tablespoon and build up to avoid overwhelming the delicate fish.
03 -
  • Poach the fish at the very last minute so it stays perfectly tender and doesn't overcook while you finish the vegetables.
  • If your broth tastes flat, add a pinch of sugar along with the lime juice to balance the salt and spice.
  • Always use full-fat coconut milk, as the light version won't give you that silky, luxurious texture.
  • Grate the ginger on the fine side of a box grater to release maximum flavor without leaving fibrous bits in the broth.
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