Poached Cod With Spiced Coconut Broth

The smell of ginger hitting hot oil always reminds me why I keep coming back to this bowl. I threw this together on a rainy Tuesday when the fridge was half-empty and I needed something that felt like a hug without much effort. The coconut broth turned silky, the cod stayed tender, and the udon soaked up every bit of that fragrant, spiced liquid. It was one of those meals that tastes like you planned it for days, but really just came together in under 40 minutes. I've been making it ever since, tweaking the heat and tossing in whatever vegetables look good.

I made this for friends who claimed they didn't like fish, and they went quiet after the first bite. One of them asked if I'd opened a secret takeout container when they weren't looking. The truth is, the coconut milk and curry paste do all the work, rounding out the delicate cod and making it taste rich and comforting. We sat around the table with our bowls, slurping noodles and wiping up every last drop of broth with spoons. That night, this dish became my go-to for winning over fish skeptics.

Ingredients

• Cod fillets: Choose skinless, boneless pieces around 150 g each so they poach evenly and stay tender without falling apart.
• Neutral oil: Canola or sunflower works best here since you want the aromatics and spices to shine, not the oil.
• Onion: Finely sliced onion melts into the broth and adds a subtle sweetness that balances the curry paste.
• Garlic and ginger: Freshly minced and grated, these two create the aromatic base that makes the kitchen smell incredible.
• Red chili: Thinly sliced for a gentle kick, but you can leave it out or add more depending on your heat tolerance.
• Red curry paste: This is the flavor shortcut that brings depth and warmth without a long list of individual spices.
• Coconut milk: Use a full-fat can for the creamiest, most luscious broth that coats the noodles beautifully.
• Fish or vegetable stock: Adds savory depth and thins the coconut milk just enough to make it sippable, not stew-like.
• Fish sauce and soy sauce: These two together create a salty, umami-rich backbone that makes the broth taste layered and complex.
• Lime juice: Freshly squeezed brightens everything and cuts through the richness right at the end.
• Udon noodles: Fresh udon are thick and chewy, perfect for soaking up broth, but dried work fine if that's what you have.
• Baby spinach: Wilts in seconds and adds a pop of green without any bitterness or fuss.
• Carrot: Julienned thin so it stays slightly crisp and sweet, adding color and texture to each bowl.
• Shiitake mushrooms: Sliced shiitakes bring an earthy, meaty quality that makes the broth feel more substantial.
• Spring onions and coriander: Fresh, bright garnishes that add a final layer of flavor and make the bowls look as good as they taste.

Instructions

Build the aromatic base:

Heat the oil in a large saucepan over medium heat, then add the onion and sauté for 3 minutes until it softens and turns translucent. Stir in the garlic, ginger, and chili, cooking for just 1 minute until the smell hits you and you know it's ready.

Bloom the curry paste:

Add the red curry paste and cook for 1 minute, stirring constantly to release all those deep, toasted flavors. This step makes a huge difference, don't skip it.

Create the broth:

Pour in the coconut milk and stock, then bring everything to a gentle simmer, stirring occasionally. Add the fish sauce, soy sauce, and lime juice, then taste and adjust if you want more salt, tang, or heat.

Poach the cod:

Slide the cod fillets gently into the simmering broth, cover the pan, and let them poach for 6 to 8 minutes. The fish is done when it turns opaque and flakes easily with a fork, stay gentle so it doesn't break apart.

Cook the noodles:

While the cod poaches, cook the udon noodles according to the package instructions in a separate pot. Drain them well and divide them among 4 serving bowls so they're ready for the broth.

Add the vegetables:

Toss the spinach, carrots, and shiitake mushrooms into the broth and simmer for 2 to 3 minutes until just tender. You want them cooked but still vibrant, not mushy.

Assemble and serve:

Carefully lift the poached cod out of the broth and set it aside. Ladle the hot broth and vegetables over the noodles in each bowl, then top each one with a piece of cod, spring onions, and coriander leaves.

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There was a Sunday evening when I made this after a long, cold walk, and the steam rising from the bowl felt like the best part of the day. My partner sat across from me, twirling noodles and fishing out mushrooms, and we barely talked because we were too busy eating. That's when I realized this dish wasn't just dinner, it was comfort in a bowl, the kind that makes you slow down and savor every spoonful. It's become our ritual whenever we need something warm, nourishing, and a little bit special without any fuss.

Choosing Your Fish

Cod is mild and flaky, which makes it perfect for poaching because it absorbs all the flavors of the broth without fighting back. If you can't find cod, haddock or halibut work beautifully too, just make sure the fillets are similar in size so they cook evenly. I've also used sea bass when it was on sale, and it turned out just as silky and delicious. The key is to use a firm white fish that won't fall apart the second it hits the heat. Whatever you choose, keep the fillets boneless and skinless to make eating easy and enjoyable.

Adjusting the Heat

The red chili is optional, but I love the subtle warmth it adds without making the broth aggressive or overpowering. If you're feeding kids or anyone sensitive to spice, just leave it out and let people drizzle chili oil on their own bowls at the table. I learned the hard way that curry pastes vary wildly in heat, so always taste your broth before adding the fish. You can always add more heat with a splash of sriracha or a pinch of red pepper flakes, but you can't take it away once it's in. Trust your palate and adjust to what feels right for your crowd.

Serving and Storing

This dish is best eaten fresh and hot, straight from the stove when the noodles are still slippery and the broth is steaming. If you have leftovers, store the broth, fish, and noodles separately because udon soaks up liquid and gets mushy if left sitting. Reheat the broth gently on the stove, warm the fish in the microwave or steam it, then pour everything over freshly cooked or reheated noodles.

• Garnish just before serving so the coriander stays bright and the spring onions keep their snap.
• Pair with a crisp white wine like Riesling or Sauvignon Blanc to balance the richness of the coconut.
• For a gluten-free version, swap udon for rice noodles and use tamari instead of soy sauce.

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This bowl has saved more weeknights than I can count, and it never stops feeling like a treat. I hope it becomes one of those recipes you turn to when you need something quick, warm, and a little bit magic.

Recipe FAQs

→ Can I use a different type of fish instead of cod?

Yes, you can substitute cod with any firm white fish such as haddock, halibut, or sea bass. Ensure the fillets are of similar thickness for even poaching.

→ How do I know when the cod is properly poached?

The cod is ready when it turns opaque white and flakes easily with a fork. This typically takes 6–8 minutes in gently simmering broth. Avoid overcooking to keep the fish tender.

→ Can I make this dish gluten-free?

Absolutely. Use rice noodles instead of udon and replace soy sauce with tamari or gluten-free soy sauce. Always verify that all ingredients are certified gluten-free.

→ What can I use if I don't have red curry paste?

You can substitute with green curry paste for a different flavor profile, or use a teaspoon of ground cumin and coriander with a pinch of chili flakes for a milder spiced broth.

→ How should I store and reheat leftovers?

Store the broth, fish, and noodles separately in airtight containers in the refrigerator for up to 2 days. Reheat the broth gently, add fresh noodles if possible, and warm the fish carefully to avoid overcooking.

→ Can I prepare any components ahead of time?

Yes, you can prepare the coconut broth base up to a day in advance and store it in the refrigerator. When ready to serve, reheat the broth, poach the fish fresh, and cook the noodles for best results.