Poached Cod Coconut Broth Udon (Printable Version)

Tender cod in fragrant coconut broth with warming spices and silky udon noodles for a quick nourishing bowl.

# Ingredient List:

→ 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 ginger, grated
06 - 1 red chili, thinly sliced (optional)
07 - 1 tablespoon red curry paste
08 - 13.5 fl oz coconut milk
09 - 16.9 fl oz 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 Prepare:

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 red chili. Cook for 1 minute until fragrant.
02 - Add red curry paste to the pan and cook for 1 minute, stirring continuously to release the flavors and incorporate evenly.
03 - Pour in coconut milk and fish or vegetable stock. Bring the mixture to a gentle simmer, stirring occasionally.
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 pan and poach for 6 to 8 minutes until the cod is opaque and flakes easily with a fork.
06 - Meanwhile, cook udon noodles according to package instructions. Drain thoroughly and divide among 4 serving bowls.
07 - Add baby spinach, julienned carrots, and sliced shiitake mushrooms to the broth. Simmer for 2 to 3 minutes until vegetables are just tender.
08 - Carefully remove poached cod fillets and set aside. Ladle hot broth and vegetables over the noodles in each bowl.
09 - Top each bowl with a cod fillet. Garnish with sliced spring onions and fresh coriander leaves. Serve immediately.

# Expert Suggestions:

01 -
  • It tastes like you spent hours on it, but honestly, you'll be done before your favorite show ends.
  • The broth is so aromatic and creamy that even picky eaters ask for seconds.
  • You can swap the fish or noodles based on what you have, and it still works beautifully.
  • It's light enough that you don't feel weighed down, but filling enough to actually satisfy you.
02 -
  • Don't let the broth boil hard once the fish is in, or the cod will turn rubbery and dry.
  • Taste the broth before adding the fish because it's much easier to adjust seasoning then.
  • Fresh udon noodles cook in just 2 minutes, so don't walk away or they'll turn to mush.
03 -
  • Always poach the fish at a gentle simmer, not a boil, for the most tender, flaky texture.
  • Add the lime juice at the very end so it stays bright and fresh, not cooked out.
  • If your curry paste is old or mild, add an extra teaspoon to really wake up the broth.
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