Poached Cod Coconut Broth Udon

One rainy Tuesday, I opened my fridge to find a lone piece of cod and half a can of coconut milk left over from the weekend. I wasn't in the mood for anything heavy, just something warm and a little exotic that wouldn't take forever. Twenty minutes later, I was sitting at my kitchen counter with a bowl of silky noodles and tender fish in a broth that smelled like a street market in Bangkok. It's become my go-to now whenever I need comfort without the fuss.

I made this for my sister once when she was getting over a cold, and she swore the ginger and chili cleared her sinuses better than any medicine. We sat in the living room with our bowls, slurping noodles and laughing at how the lime juice made everything taste brighter. She still texts me asking for the recipe, even though I've sent it to her three times.

Ingredients

• Cod fillets: Cod is mild and flaky, perfect for poaching because it stays tender and soaks up the broth without falling apart.
• Neutral oil: I use sunflower or canola because they don't compete with the spices, just a quiet helper to get things started.
• Onion: Thinly sliced onion melts into the broth and adds a natural sweetness that balances the heat from the chili.
• Garlic cloves: Freshly minced garlic is non-negotiable here, it blooms in the oil and fills your kitchen with the best smell.
• Ginger: Grated ginger brings warmth and a little zing, I always grate mine on the smallest holes of a box grater.
• Red chili: Optional, but if you like a gentle kick without overwhelming heat, slice it thin and leave the seeds in.
• Red curry paste: This is where the magic starts, just one tablespoon transforms the broth into something deeply flavorful.
• Coconut milk: Use full-fat for a creamy, luscious broth that clings to the noodles and fish.
• Fish or vegetable stock: I prefer fish stock for extra depth, but vegetable works just as well if that's what you have.
• Fish sauce: A tablespoon adds umami and saltiness, it smells strong in the bottle but mellows beautifully in the pot.
• Soy sauce: Another layer of savory goodness, and it darkens the broth just a touch.
• Lime juice: Freshly squeezed lime brightens everything at the end, don't skip this step.
• Fresh udon noodles: Thick, chewy, and satisfying, they hold up to the hot broth without getting mushy.
• Baby spinach: Wilts in seconds and adds a pop of green, plus it's an easy way to sneak in some vegetables.
• Carrot: Julienned carrot adds crunch and a hint of sweetness, I use a peeler to make thin ribbons.
• Shiitake mushrooms: Earthy and meaty, they soak up the broth and make every bite more interesting.
• Spring onions: Sliced thin for a fresh, sharp bite on top, they look pretty too.
• Fresh coriander leaves: The final flourish, bright and herby, it ties the whole bowl together.

Instructions

Start the aromatics:

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

Bloom the curry paste:

Add the red curry paste and stir it around for a full minute so it releases all those deep, toasted flavors. Don't rush this, it makes a difference.

Build the broth:

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

Season the broth:

Stir in the fish sauce, soy sauce, and lime juice, then taste it. Adjust if you want more salt, heat, or brightness.

Poach the cod:

Gently slide the cod fillets into the simmering broth, cover the pan, and let them poach for 6 to 8 minutes. The fish is done when it turns opaque and flakes easily with a fork.

Cook the noodles:

While the fish poaches, cook the udon noodles according to the package instructions in a separate pot. Drain them and divide among 4 bowls.

Add the vegetables:

Toss the spinach, carrots, and shiitake mushrooms into the broth and let them simmer for 2 to 3 minutes until just tender. Everything should still have a bit of life to it.

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.

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 steaming hot.

Pin It

The first time I served this to friends, one of them said it reminded her of a trip she took to Singapore years ago. We ended up talking for hours, and I realized that the best meals aren't just about the food, they're about the memories they unlock. Now whenever I make this, I think of her sitting at my table, smiling with a mouthful of noodles.

Choosing Your Fish

Cod is my favorite here because it's easy to find and has a mild flavor that doesn't fight with the broth. But I've also used haddock when cod was too expensive, and halibut when I wanted to feel fancy. Just make sure whatever you choose is firm enough to hold its shape during poaching, delicate fish like sole will fall apart.

Making It Your Own

This recipe is forgiving, so feel free to play around with it. I've added bok choy instead of spinach, swapped the udon for rice noodles when my friend needed gluten-free, and even tossed in leftover roasted sweet potato once. If you like more heat, a drizzle of chili oil at the end will wake everything up. The bones of the recipe stay the same, but the details can shift to match your mood or your pantry.

Serving and Pairing

I like to serve this in deep bowls so you can scoop up plenty of broth with every bite. A crisp, aromatic white wine like Riesling or Sauvignon Blanc cuts through the richness of the coconut milk and complements the ginger and lime. If you're not drinking, a cold glass of sparkling water with a wedge of lime is perfect.

• Make sure your bowls are warm before you ladle in the broth, it keeps everything hot longer.
• Leftovers reheat well, but store the noodles separately or they'll soak up all the broth overnight.
• If you're serving this to kids, leave the chili out of the broth and offer it on the side for adults.

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This bowl of noodles has saved me on countless busy nights when I wanted something special without the stress. I hope it does the same for you.

Recipe FAQs

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

Yes, any firm white fish works well in this dish. Haddock, halibut, sea bass, or even tilapia are excellent substitutes. Just ensure the fillets are skinless and boneless for the best texture.

→ How do I prevent the cod from falling apart during poaching?

Keep the broth at a gentle simmer rather than a rolling boil, and slide the fish in carefully. Avoid stirring the broth once the fish is added. The cod should poach undisturbed for 6-8 minutes until it flakes easily.

→ Can I make this dish gluten-free?

Absolutely. Replace the udon noodles with rice noodles or gluten-free udon alternatives. Substitute regular soy sauce with tamari or coconut aminos, and verify that your curry paste is 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 use a combination of ground spices like turmeric, cumin, and coriander along with a pinch of cayenne for heat.

→ How should I store and reheat leftovers?

Store the broth, fish, and noodles separately in airtight containers in the refrigerator for up to 2 days. Reheat the broth gently on the stovetop, warm the noodles in hot water, and add the fish at the end just to warm through to avoid overcooking.

→ Can I prepare any components ahead of time?

Yes, you can prepare the broth base up to step 4 in advance and refrigerate it. When ready to serve, bring it back to a simmer, then poach the fish and add the vegetables. Cook the noodles fresh for the best texture.