Poached Cod Spiced Coconut Broth (Printable Version)

Tender cod in fragrant coconut broth with warming spices and silky udon noodles for a 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 fresh ginger, grated
06 - 1 red chili, thinly sliced (optional)
07 - 1 tablespoon red curry paste
08 - 1.75 cups coconut milk
09 - 2.1 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 for garnish

# How to Make It:

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 aromatics and cook for 1 minute, stirring continuously to release flavors.
03 - Pour coconut milk and fish or vegetable stock into the saucepan. Bring to a gentle simmer over medium heat.
04 - Add fish sauce, soy sauce, and lime juice to the simmering broth. Taste and adjust seasoning as needed.
05 - Gently slide cod fillets into the simmering broth. Cover the saucepan and poach for 6 to 8 minutes until the cod is 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 just tender.
08 - Carefully remove poached cod fillets with a slotted spoon and set aside. Ladle hot broth and vegetables over noodles in each bowl.
09 - Top each noodle bowl with a cod fillet. Garnish with sliced spring onions and fresh coriander leaves. Serve immediately.

# Expert Tips:

01 -
  • The broth does all the work while you barely lift a finger.
  • It feels like takeout but tastes cleaner and costs half as much.
  • Cod stays tender because poaching is gentle and forgiving.
  • You get protein, carbs, and vegetables all in one bowl.
02 -
  • Do not let the broth boil hard or the cod will turn rubbery and fall apart.
  • Taste the broth before adding the fish so you can adjust salt and lime without fishing around later.
  • Cook the noodles separately or they will soak up too much broth and leave you with paste.
03 -
  • Use a slotted spoon to remove the cod so you do not break it apart trying to lift it with a fork.
  • Grate the ginger on a microplane instead of chopping it, you get more juice and no fibrous bits.
  • Warm your serving bowls with hot water first so the broth stays hot longer.
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