Poached Cod With Coconut Broth

One rainy Tuesday evening, I stood in my kitchen staring at a can of coconut milk and a packet of cod, wondering how to make dinner feel like more than just fuel. I'd been craving something warm and aromatic, something that felt like a hug in a bowl. That's when I remembered a fragrant broth I'd tasted at a small noodle shop years ago, and I decided to trust my instincts. What came together that night became one of my most-requested weeknight meals.

I first made this for my sister after she had a rough week at work. She sat at my counter, quiet and tired, and I watched her face soften with the first spoonful. By the time she finished the bowl, she was telling me stories again, laughing a little. That's when I realized this dish had a kind of magic to it, the kind that makes people feel cared for without needing many words.

Ingredients

• Cod fillets: Cod is mild and flaky, perfect for poaching because it absorbs the broth without falling apart, just make sure it's boneless and skinless to keep things easy.
• Neutral oil: Canola or sunflower oil lets the aromatics shine without adding competing flavors.
• Onion: Finely sliced onion melts into the broth and adds a gentle sweetness that balances the spice.
• Garlic cloves: Minced garlic is the backbone of the fragrance, don't rush this step or it will taste raw.
• Ginger: Freshly grated ginger brings warmth and a slight tingle that wakes up the whole dish.
• Red chili: Thinly sliced chili adds heat, but it's optional, leave it out or add more depending on your mood.
• Red curry paste: This is where the depth comes from, it blooms in the oil and creates layers of flavor.
• Coconut milk: Full-fat coconut milk makes the broth silky and rich, not watery or thin.
• Fish or vegetable stock: Stock adds body and savory depth, vegetable stock works great if you want to keep it lighter.
• Fish sauce: A tablespoon brings umami and saltiness, it smells strong but mellows beautifully in the broth.
• Soy sauce: Soy sauce adds another layer of savory richness and a hint of color.
• Lime juice: Fresh lime juice brightens everything and cuts through the coconut, use it generously.
• Fresh udon noodles: Udon noodles are thick and chewy, they soak up the broth and make the bowl satisfying.
• Baby spinach: Spinach wilts into the broth in seconds and adds a pop of green and nutrition.
• Carrot: Julienned carrot adds sweetness and a little crunch if you don't overcook it.
• Shiitake mushrooms: Shiitakes bring an earthy, meaty texture that makes the bowl feel complete.
• Spring onions: Thinly sliced spring onions add freshness and a mild bite right at the end.
• Fresh coriander leaves: Coriander is the final touch, it makes everything smell and taste bright and alive.

Instructions

Build the aromatic base:

Heat the oil in a large saucepan over medium heat, then add the onion and let it soften for about 3 minutes until it turns translucent and sweet. Stir in the garlic, ginger, and chili, and cook for just 1 minute until the kitchen smells incredible and fragrant.

Bloom the curry paste:

Add the red curry paste and stir it around for 1 minute, letting it sizzle and release all those deep, spicy flavors. This step is crucial, it transforms the paste from raw to rich.

Pour in the liquids:

Pour in the coconut milk and fish or vegetable stock, then bring the mixture to a gentle simmer, not a rolling boil. You want it bubbling softly and calmly.

Season the broth:

Add the fish sauce, soy sauce, and lime juice, then taste it and adjust if you want more salt, tang, or heat. Trust your palate here, every batch is a little different.

Poach the cod:

Slide the cod fillets carefully into the simmering broth, cover the pan, and let them poach gently for 6 to 8 minutes until the fish is just opaque and flakes easily with a fork. Don't rush this, gentle heat keeps the cod tender.

Cook the noodles:

While the cod poaches, cook the udon noodles according to the package instructions, then drain them and divide them among 4 serving bowls. They should be ready right when the fish is done.

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 soft but still vibrant.

Assemble the bowls:

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, making sure everyone gets a good mix.

Finish and serve:

Top each bowl with a piece of cod, then scatter spring onions and coriander leaves over the top. Serve immediately while everything is hot and fragrant.

Save

I'll never forget the night I made this for a small dinner party and someone asked if I'd ordered it from a restaurant. I laughed and said no, it's just a Tuesday night bowl, but that compliment stuck with me. It reminded me that simple, honest cooking can feel special without needing fancy techniques or hard-to-find ingredients.

Swapping the Fish

Cod is my favorite for this because it's mild and holds together beautifully, but I've used haddock and halibut with great results. If you're feeling adventurous, even salmon works, though it will make the broth richer and a little oilier. Just make sure whatever fish you choose is firm enough to poach without falling apart in the broth.

Making It Your Own

This recipe is forgiving and adaptable, which is why I love it for busy weeks. If you want more heat, drizzle chili oil over the top right before serving, or stir in extra curry paste at the start. For a gluten-free version, swap the udon for rice noodles and use tamari instead of soy sauce, and it tastes just as good. I've also added bok choy, snap peas, and even thinly sliced bell peppers depending on what's in my fridge.

Storing and Reheating

Leftovers keep well in the fridge for up to two days, and the flavors actually get better as they sit. Store the fish separately from the broth and noodles if you can, because it reheats more gently that way. When you're ready to eat, warm the broth on the stove, add the noodles and vegetables, and gently reheat the fish in the broth for just a minute or two.

• Don't microwave the fish alone, it dries out fast and loses that tender texture.
• If the broth thickens too much in the fridge, thin it with a splash of stock or water when reheating.
• Fresh herbs should be added right before serving, not stored with the leftovers.

Save

This bowl has saved me on countless cold evenings, and I hope it does the same for you. It's simple, warm, and honest, the kind of meal that feels like home no matter where you are.

Recipe Questions & Answers

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

Yes, you can substitute cod with other firm white fish such as 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 done when it turns opaque and flakes easily with a fork. This typically takes 6-8 minutes in gently simmering broth. Avoid boiling, as this can make the fish tough.

→ Can I make this dish gluten-free?

Absolutely. Replace udon noodles with rice noodles or gluten-free udon, and use tamari instead of soy sauce. Verify that your curry paste is also 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 make a simple paste using ground spices like coriander, cumin, and turmeric mixed with a little oil.

→ How should I store leftovers?

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

→ Can I prepare any components ahead of time?

Yes, you can prepare the vegetables, slice the aromatics, and make the broth base a few hours ahead. Cook the fish and noodles fresh just before serving for optimal texture.