Poached Cod With Coconut Broth

I was standing in the kitchen on a rainy Tuesday, staring at a can of coconut milk and a packet of udon noodles, when this dish came together almost by accident. The cod was a last-minute grocery grab, the curry paste a dusty jar from the back of the cupboard. What started as improvisation turned into one of those meals that feels like a warm hug in a bowl. The broth bubbled away, filling the house with ginger and lime, and I remember thinking how something so simple could taste so complete.

The first time I made this for friends, I was nervous about poaching the fish in front of everyone. I slid those fillets into the simmering broth and held my breath, but they emerged flaky and perfect, draped over the noodles like little clouds. One friend, who claimed she didnt like fish, went back for seconds. That night, this bowl became my go-to for anyone I wanted to impress without the stress.

Ingredients

• Cod fillets: Choose firm, skinless pieces that will hold their shape when poached, and pat them dry before adding to the broth to avoid extra moisture.
• Neutral oil: Canola or sunflower works beautifully here, keeping the aromatics from sticking without adding any competing flavors.
• Onion: Slice it thinly so it melts into the broth, adding sweetness and body without chunks.
• Garlic and ginger: Fresh is essential, the sharpness and warmth they bring is the backbone of the entire dish.
• Red chili: Optional but wonderful, it adds a gentle kick that wakes up the coconut without overpowering the fish.
• Red curry paste: This little spoonful does all the heavy lifting, bringing depth, spice, and complexity in seconds.
• Coconut milk: Use full-fat for richness, it creates that silky, luxurious broth that coats every noodle.
• Fish or vegetable stock: This thins the coconut milk just enough and adds savory depth, fish stock makes it more traditional but vegetable works perfectly too.
• Fish sauce and soy sauce: Together they create umami magic, balancing salty, sweet, and savory in a way nothing else can.
• Lime juice: Freshly squeezed is non-negotiable, it brightens everything and cuts through the richness at the end.
• Udon noodles: Fresh udon are thick, chewy, and satisfying, they soak up the broth like little flavor sponges.
• Baby spinach: It wilts in seconds and adds color and a touch of earthiness without any bitterness.
• Carrot and shiitake mushrooms: Julienned carrots stay crisp and sweet, while shiitakes bring that deep, woodsy umami.
• Spring onions and coriander: The final flourish, adding freshness, crunch, and a pop of green that makes the bowl look as good as it tastes.

Instructions

Start the aromatics:

Heat the oil in a large saucepan over medium heat and add the sliced onion, letting it soften for about 3 minutes until it turns translucent and sweet. Stir in the garlic, ginger, and chili, and cook for just a minute until your kitchen smells like a street market in Bangkok.

Bloom the curry paste:

Add the red curry paste and stir it around for a minute, letting it sizzle and release all those fragrant oils. This step is quick but crucial, it deepens the flavor and makes the paste come alive.

Build the broth:

Pour in the coconut milk and stock, stirring to combine, then bring it to a gentle simmer. Add the fish sauce, soy sauce, and lime juice, then taste and adjust, this is your moment to make it yours.

Poach the cod:

Slide the cod fillets gently into the simmering broth, cover the pan, and let them poach for 6 to 8 minutes until just opaque and flaky. Resist the urge to poke them, they will cook perfectly if you leave them alone.

Cook the noodles:

While the fish poaches, cook the udon noodles according to the package instructions, usually just a quick boil. Drain them well and divide them among four serving bowls, creating a nest for everything to come.

Add the vegetables:

Toss the spinach, carrots, and shiitake mushrooms into the broth and simmer for 2 to 3 minutes until just tender. They should still have a little bite, not turn to mush.

Assemble and serve:

Carefully lift the poached cod out of the broth and set it aside, then ladle the hot broth and vegetables over the noodles in each bowl. Top each with a piece of cod, scatter over the spring onions and coriander, and serve immediately while everything is steaming and fragrant.

Save

There was an evening last winter when I made this after a long, exhausting day, and the act of stirring that broth, watching the spinach wilt, and smelling the lime and ginger felt like meditation. When I finally sat down with my bowl, the first spoonful made me close my eyes and exhale. It was more than dinner, it was proof that taking care of yourself can be this simple and this good.

Choosing Your Fish

Cod is forgiving and mild, which makes it perfect for poaching, but haddock and halibut are excellent swaps if you want something a bit richer or firmer. I once used sea bass when it was on sale, and the delicate flavor paired beautifully with the coconut broth. Just make sure whatever you choose is skinless, boneless, and cut into even pieces so everything cooks at the same rate.

Making It Your Own

This recipe is a blueprint, not a rulebook, and Ive tinkered with it dozens of times depending on what I had around. If you want more heat, drizzle chili oil over the top or add an extra chili to the broth. For a heartier meal, throw in some bok choy or snap peas along with the spinach. I even tried it with rice noodles once when I ran out of udon, and it was just as satisfying, lighter and more delicate but still comforting.

Serving and Pairing

This noodle bowl is a complete meal on its own, but if youre feeling fancy, serve it with a side of pickled vegetables or a crisp cucumber salad to cut through the richness. A chilled Riesling or Sauvignon Blanc is the perfect pairing, the acidity and fruit balance the coconut and spice beautifully. I also love having extra lime wedges and fresh herbs on the table so everyone can customize their bowl to taste.

• Have everything prepped before you start cooking, this dish moves quickly once the broth is simmering.
• Leftover broth can be stored in the fridge for up to two days and reheated gently, though the noodles are best fresh.
• If youre making this for a crowd, poach the fish in batches to avoid overcrowding the pan.

Save

This dish has become my midweek reset, the one I turn to when I need something nourishing, flavorful, and effortless all at once. I hope it finds a place in your kitchen too, and that every bowl brings you a little warmth and a lot of joy.

Questions & Answers for Recipes

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

Yes, any firm white fish works well. Try haddock, halibut, or sea bass. Ensure the fillets are similar in 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 boiling to keep the fish tender.

→ Can I make this dish gluten-free?

Absolutely. Replace udon noodles with rice noodles and use tamari instead of soy sauce. Verify that your curry paste and fish sauce are also gluten-free.

→ What can I substitute for udon noodles?

Rice noodles, soba noodles, or even ramen work beautifully. Adjust cooking times according to the noodle type you choose.

→ How spicy is this dish?

The heat level is moderate, primarily from the red curry paste. You can control the spiciness by adjusting the amount of curry paste and whether you include the fresh chili.

→ Can I prepare any components ahead of time?

Yes, you can prepare the broth base up to step 4 in advance and refrigerate. When ready to serve, reheat the broth, then poach the fish and cook the noodles fresh.