Poached Cod With Coconut Broth

My neighbor once handed me a steaming bowl through the fence on a drizzly Tuesday evening, insisting I stop working and eat something real. It was fragrant, creamy, and filled with tender fish that fell apart at the nudge of my chopsticks. I stood there in my garden, rain dotting the surface of the broth, completely transfixed by how something so simple could feel so complete. That bowl became my blueprint for comfort that doesn't weigh you down.

I made this for a friend recovering from a cold, doubling the ginger because I believed in its powers a little too much. She laughed at the first sip, eyes watering slightly, but finished the entire bowl and asked for the recipe in a text an hour later. Now she makes it on the first chilly evening of every autumn, texting me a photo of her bowl like clockwork. It has become our unspoken ritual, sustained by coconut milk and too much ginger.

Ingredients

• Cod fillets: Choose firm, bright fillets that smell like the ocean, not fishy or dull, because they will be the gentle star floating in your bowl.
• Neutral oil: Canola or sunflower oil lets every other flavor shine without adding its own opinion to the broth.
• Onion: Finely sliced so it melts into the broth and adds a subtle sweetness that balances the spice.
• Garlic cloves: Minced small so they disperse their sharpness quickly and mellow into the simmering liquid.
• Ginger: Grated fresh, never powdered, because the bright heat and floral snap are what wake up the whole pot.
• Red chili: Thinly sliced and optional, but I always add it for the gentle warmth that builds with each spoonful.
• Red curry paste: This is where the soul of the broth lives, so use a good quality paste that smells vibrant and complex.
• Coconut milk: Full fat makes the broth silky and rich, coating your spoon like a whisper of cream.
• Fish or vegetable stock: Extends the broth without diluting it, adding a savory backbone that supports the coconut.
• Fish sauce: A few dashes bring umami depth that makes everything taste more like itself.
• Soy sauce: Adds a salty, fermented layer that rounds out the brightness of the lime.
• Lime juice: Freshly squeezed just before adding, because bottled juice tastes flat and tired by comparison.
• Fresh udon noodles: Thick, chewy, and satisfying, they soak up the broth and make the bowl feel like a proper meal.
• Baby spinach: Wilts in seconds and adds a pop of green that makes the bowl look alive.
• Carrot: Julienned thin so it stays slightly crisp and adds a sweet crunch against the soft noodles.
• Shiitake mushrooms: Sliced and earthy, they soak up the coconut broth and add a meaty texture.
• Spring onions: Thinly sliced for a sharp, fresh bite that cuts through the richness at the end.
• Fresh coriander leaves: Scattered on top like confetti, they add a bright, herbal finish that makes you want to dive back in.

Instructions

Build the aromatic base:

Heat the oil in a large saucepan over medium heat, add the onion, and let it soften for 3 minutes until it smells sweet and looks translucent. Stir in the garlic, ginger, and chili, cooking for just 1 minute until the kitchen smells like a spice market.

Bloom the curry paste:

Add the red curry paste and stir it into the softened aromatics for 1 minute, letting the oils release and the paste darken slightly. This step makes all the difference between flat and deeply flavored broth.

Create the broth:

Pour in the coconut milk and stock, bringing everything to a gentle simmer that barely bubbles. Stir in the fish sauce, soy sauce, and lime juice, then taste and adjust if you want more salt, tang, or heat.

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 they turn opaque and flake easily. Resist the urge to stir or flip them, just let the broth do its work.

Prepare the noodles:

While the fish poaches, cook the udon noodles according to the package instructions, drain them, and divide them among 4 serving bowls. They will be waiting patiently to cradle the broth and vegetables.

Add the vegetables:

Toss the spinach, carrots, and shiitake mushrooms into the broth and simmer for 2 to 3 minutes until just tender. The spinach will wilt almost immediately, and the carrots should still have a little bite.

Assemble the bowls:

Carefully lift the poached cod out of the broth and set it aside. Ladle the hot, fragrant broth and vegetables over the noodles in each bowl, filling them generously.

Garnish and serve:

Top each bowl with a piece of cod, then scatter spring onions and coriander leaves over the top. Serve immediately while the broth is still steaming and the fish is tender.

Save

One winter evening, I made this for my sister who had just moved into her first apartment and owned exactly three plates and one pot. We sat on her floor, bowls balanced on our knees, slurping noodles and laughing at how fancy it looked despite being made in a single saucepan. She said it tasted like home even though neither of us had ever eaten it growing up. Sometimes a dish earns its place not through tradition, but through the moments it holds.

Choosing Your Fish

Cod is mild and forgiving, but haddock or halibut work beautifully if that is what looks freshest at the counter. I once used halibut on a whim and it held together even better, with a slightly sweeter flavor that made the broth taste more luxurious. Whatever you choose, make sure the fillets are similar in size so they cook evenly and you do not end up with one piece perfect and another overcooked.

Making It Your Own

If you want more heat, drizzle chili oil over the finished bowl or add an extra chili to the broth at the start. For a gluten-free version, swap the udon for rice noodles and use tamari instead of soy sauce, the texture changes slightly but the soul of the dish remains. I have also added bok choy, snap peas, and even thinly sliced bell peppers depending on what was languishing in my crisper drawer, and it always turned out delicious.

Storing and Reheating

This dish is best eaten fresh because the noodles soak up the broth and the fish can dry out when reheated. If you must store leftovers, keep the fish, broth, and noodles separate in airtight containers in the fridge for up to 2 days. Reheat the broth gently on the stove, warm the fish in the broth for just a minute, and pour everything over freshly warmed noodles.

• Store broth and solids separately to prevent the noodles from turning mushy.
• Reheat only what you plan to eat, because reheating twice makes the fish tough.
• Add a fresh squeeze of lime and extra herbs when serving leftovers to bring back the brightness.

Save

This is the kind of bowl that makes you slow down and notice the steam rising, the way the coriander smells when it hits the hot broth, and how good it feels to eat something nourishing that you made yourself. Keep it in your rotation for the nights when you need comfort that does not ask too much of you.

Recipe FAQs

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

Yes, any firm white fish works well. Haddock, halibut, or sea bass are excellent substitutes that will poach beautifully in the coconut broth.

→ 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 of gentle simmering. Avoid overcooking to keep the fish tender and moist.

→ Can I make this dish gluten-free?

Absolutely. Replace udon noodles with rice noodles and use tamari instead of soy sauce. Verify all other ingredients are certified gluten-free.

→ What can I substitute for red curry paste?

You can use green curry paste for a different flavor profile, or make a simple spice blend with ground cumin, coriander, and a pinch of turmeric as an alternative.

→ How should I store and reheat leftovers?

Store the broth, fish, and noodles separately in airtight containers for up to 2 days. Reheat the broth gently on the stovetop, warm the fish carefully to avoid overcooking, and refresh noodles in hot water.

→ Can I add more vegetables to this dish?

Yes, bok choy, snap peas, bell peppers, or bean sprouts make excellent additions. Add heartier vegetables with the carrots and mushrooms, and delicate greens at the very end.