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'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 ginger, grated
06 - 1 red chili, thinly sliced (optional)
07 - 1 tablespoon red curry paste
08 - 1 3/4 cups 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

# Cooking Steps:

01 - Heat the oil in a large saucepan over medium heat. Add the sliced onion and sauté for 3 minutes until softened. Stir in the garlic, ginger, and chili, cooking for 1 minute until fragrant.
02 - Add the red curry paste to the pan and cook for 1 minute, stirring continuously to release the flavors and prevent burning.
03 - Pour in the coconut milk and fish or vegetable stock. Bring the mixture to a gentle simmer over medium heat.
04 - Add the fish sauce, soy sauce, and lime juice to the simmering broth. Taste and adjust seasoning as needed for balance.
05 - Gently slide the cod fillets into the simmering broth. Cover the pan and poach gently for 6 to 8 minutes, or until the cod is just opaque and flakes easily with a fork.
06 - While the cod poaches, cook the udon noodles according to package instructions. Drain and divide evenly among 4 serving bowls.
07 - Add the baby spinach, julienned carrot, and sliced shiitake mushrooms to the broth. Simmer for 2 to 3 minutes until just tender but still vibrant.
08 - Carefully remove the poached cod fillets from the broth using a slotted spoon and set aside. Ladle the hot broth and vegetables over the noodles in each bowl.
09 - Top each bowl with one piece of poached cod. Garnish generously with spring onions and fresh coriander leaves. Serve immediately while steaming hot.

# Expert Tips:

01 -
  • It tastes like something from a restaurant but takes less time than ordering takeout.
  • The broth is rich and warming without feeling heavy, perfect for evenings when you want comfort and brightness at once.
  • Every ingredient plays a role, nothing is fussy or hard to find.
  • Leftovers reheat beautifully, and the flavors deepen overnight.
02 -
  • Don't let the broth boil once the fish goes in, a gentle simmer keeps the cod tender and prevents it from falling apart.
  • Taste the broth before adding the fish, this is your chance to adjust the balance of salty, sour, and spicy.
  • Fresh udon noodles cook much faster than dried, so keep an eye on them to avoid mushiness.
  • If your cod fillets are thick, give them an extra minute or two in the broth, undercooked fish is disappointing.
03 -
  • Grate the ginger on the finest side of your grater so it melts into the broth instead of floating in stringy bits.
  • Don't skip tasting the broth before adding the fish, this is your moment to get the balance just right.
  • Use a slotted spoon or fish spatula to remove the cod gently, it's tender and can break apart easily.
  • If the broth tastes flat, add a pinch of salt or an extra squeeze of lime to wake it up.
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