Poached Cod With Spiced Coconut Broth

There was a Tuesday last winter when I opened the fridge and found cod fillets I'd forgotten about, a can of coconut milk in the pantry, and a craving for something warm that didn't require much effort. I threw together this fragrant broth, slid the fish in gently, and twenty minutes later I had a bowl that tasted like I'd been simmering it all day. The kitchen smelled like ginger and lime, and I remember thinking this was exactly the kind of dinner that makes you feel capable. It's become my go-to when I want something nourishing without the fuss.

I made this for my sister once after she'd had a long week, and she sat at the table with her bowl, quiet for a moment, then said it tasted like a hug. I'd added extra chili because I know she likes heat, and she fished out every slice with her chopsticks. We didn't talk much, just ate and listened to the rain outside. That's when I realized this dish has a way of making people pause and just be present.

Ingredients

• Cod fillets: Choose thick, firm fillets so they hold together during poaching, and pat them dry before adding to the broth to keep the liquid clear.
• Neutral oil: Canola or sunflower works perfectly here because they don't compete with the delicate spices and coconut.
• Onion: Slice it thin so it melts into the broth and adds sweetness without chunks.
• Garlic and ginger: Fresh is essential, the jarred stuff just doesn't give you that bright, zingy backbone.
• Red chili: Leave the seeds in if you want real heat, or remove them for a milder warmth.
• Red curry paste: This is your flavor shortcut, bringing depth and complexity in one spoonful.
• Coconut milk: Use full-fat for a richer broth, it makes the whole bowl feel luxurious.
• Fish or vegetable stock: Fish stock amplifies the oceanic flavor, but vegetable keeps it lighter and still delicious.
• Fish sauce: A little goes a long way, it adds umami and saltiness that balances the sweetness of coconut.
• Soy sauce: Deepens the savory notes and ties the Asian flavors together.
• Lime juice: Freshly squeezed is non-negotiable, it brightens everything and cuts through the richness.
• Udon noodles: Fresh udon are chewy and satisfying, they soak up the broth beautifully.
• Baby spinach: Wilts in seconds and adds a pop of green without any bitterness.
• Carrot: Julienned thin so it stays slightly crisp and adds color and sweetness.
• Shiitake mushrooms: Their earthy flavor complements the coconut and gives the broth body.
• Spring onions and coriander: The final flourish, adding freshness and a little bite right before serving.

Instructions

Start the aromatics:

Heat the oil in a large saucepan over medium heat and add the sliced onion, letting it soften and turn translucent for about 3 minutes. Stir in the garlic, ginger, and chili, and cook just until the kitchen smells amazing, about a minute.

Bloom the curry paste:

Add the red curry paste and stir it around for a minute, letting it sizzle and release its oils. This step is small but it wakes up all the spices.

Build the broth:

Pour in the coconut milk and stock, then bring everything to a gentle simmer. You want bubbles around the edges, not a rolling boil.

Season and balance:

Stir in the fish sauce, soy sauce, and lime juice, then taste. Adjust with more lime if you want brightness or a splash more fish sauce for depth.

Poach the cod:

Gently slide the cod fillets into the simmering broth, cover the pan, and let them poach for 6 to 8 minutes until just opaque and flaky. Don't rush this, gentle heat keeps the fish tender.

Cook the noodles:

While the fish poaches, cook the udon noodles according to the package directions, then drain and divide them among 4 bowls. They'll be waiting to soak up all that fragrant broth.

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.

Assemble and serve:

Carefully lift the poached cod out 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 with spring onions and coriander, and serve right away while everything is steaming.

Save

One evening I served this to friends who usually avoid fish, and they scraped their bowls clean and asked for the recipe. I think it's the coconut broth that wins people over, it makes the cod feel approachable and comforting instead of intimidating. We sat around the table longer than usual, and someone said it felt like we'd gone out to eat without leaving the house.

Customizing Your Bowl

You can swap the cod for haddock, halibut, or even salmon if that's what you have on hand. I've used leftover roasted vegetables instead of raw carrots and mushrooms, and it worked beautifully. If you want more heat, drizzle chili oil over the top or add extra sliced chili to the broth. For a heartier bowl, add cubes of firm tofu alongside the fish or toss in some edamame with the greens.

Serving and Pairing

This is a complete meal in a bowl, but if you want something on the side, try crispy spring rolls or a simple cucumber salad with rice vinegar. A crisp, aromatic white wine like Riesling or Sauvignon Blanc cuts through the richness of the coconut and complements the lime and ginger. I've also served it with cold sparkling water infused with lime and mint, which feels refreshing between spoonfuls.

Storage and Reheating

Leftovers keep well in the fridge for up to two days, but store the noodles separately from the broth or they'll soak up all the liquid and turn soft. When reheating, warm the broth gently on the stove and add fresh noodles or reheat the old ones quickly in hot water. The cod can dry out if reheated too aggressively, so I usually flake it and stir it into the broth just before serving.

• Store broth, fish, and noodles in separate airtight containers.
• Reheat broth over low heat and add noodles at the last minute.
• Garnish with fresh herbs after reheating for the best flavor.

Save

This bowl has a way of making ordinary weeknights feel special without asking much of you. I hope it becomes one of those recipes you reach for when you need something warm, quick, and quietly impressive.

Recipe FAQs

→ 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 fish is skinless and boneless for the best results.

→ How do I make this dish gluten-free?

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

→ Can I prepare the broth in advance?

Yes, you can prepare the coconut broth up to 2 days ahead. Store it in the refrigerator and gently reheat before poaching the fish and adding vegetables.

→ What can I serve with this noodle bowl?

This dish is complete on its own, but pairs beautifully with a crisp white wine like Riesling or Sauvignon Blanc. You can also serve with a side of Asian-style pickled vegetables.

→ How do I know when the cod is properly poached?

The cod is done when it turns opaque and flakes easily with a fork, typically after 6-8 minutes of gentle poaching. Avoid overcooking to maintain a tender texture.

→ Can I adjust the spice level?

Absolutely. Omit the red chili for a milder version, or add more chili and a drizzle of chili oil for extra heat. Adjust the red curry paste quantity to your preference.