Poached Cod Spiced Coconut Broth (Print Version)

Enjoy tender cod poached in fragrant coconut broth with warming spices and udon noodles. A quick, nourishing bowl.

# What You'll Need:

→ Fish & Broth

01 - 4 cod fillets (about 5 ounces 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
07 - 1 tablespoon red curry paste
08 - 13.5 ounces coconut milk (1 can)
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 - 10.5 ounces fresh udon noodles
14 - 5 ounces baby spinach
15 - 1 medium carrot, julienned
16 - 3.5 ounces shiitake mushrooms, sliced
17 - 2 spring onions, thinly sliced
18 - Fresh coriander leaves, for garnish

# How to Make It:

01 - Heat neutral oil in a large saucepan over medium heat. Sauté sliced onion for 3 minutes until softened. Add minced garlic, grated ginger, and sliced chili. Cook for 1 minute until fragrant.
02 - Stir in red curry paste and cook for 1 minute, stirring constantly to release essential oils and deepen flavor.
03 - Pour in coconut milk and fish or vegetable stock. Bring mixture to a gentle simmer, ensuring paste is fully incorporated.
04 - Add fish sauce, soy sauce, and fresh lime juice. Taste and adjust seasoning as needed for balanced flavor profile.
05 - Carefully slide cod fillets into simmering broth. Cover and poach gently for 6 to 8 minutes until fish is just opaque and flakes easily with a fork.
06 - While fish poaches, cook udon noodles according to package instructions. Drain well and divide among 4 serving bowls.
07 - Add baby spinach, julienned carrots, and sliced shiitake mushrooms to the broth. Simmer for 2 to 3 minutes until vegetables are just tender.
08 - Remove poached cod carefully and set aside. Ladle hot broth and vegetables over noodles in each bowl.
09 - Place one cod fillet on top of each bowl. Garnish with sliced spring onions and fresh coriander leaves. Serve immediately while hot.

# Additional Tips::

01 -
  • The broth comes together in one pan but tastes like it simmered for hours
  • Cod poached in coconut milk stays impossibly tender and absorbs all those fragrant spices
  • Its fancy enough for guests but ready in under 40 minutes on a weeknight
02 -
  • Do not let the broth boil vigorously once the fish is added or it will turn tough and rubbery
  • Red curry paste brands vary wildly in heat and salt levels so start with less and add more to taste
  • The cod continues cooking slightly in the hot broth so remove it while it still looks slightly underdone
03 -
  • Prep all your ingredients before you start cooking because this moves quickly once you begin
  • Use fresh udon noodles from the refrigerated section instead of dried ones for the best texture
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