Poached Cod Spiced Coconut Broth

The first time I made coconut broth, I stood over the pot watching the milky liquid turn amber as the curry paste bloomed into it, my kitchen filling with that heady perfume of ginger and toasted spices. Something about that moment, spoon in hand, steam rising against the cabinet knobs, felt like discovering a secret language between coconut milk and aromatics. Now this recipe lives in my weeknight rotation, that perfect intersection of quick enough for Tuesday but special enough to make me pause and breathe.

Last February my friend Sarah came over exhausted from a deadline, bowls steaming on the table, and she literally stopped mid-sentence after her first spoonful. Just that quiet moment where someone closes their eyes and you know you've fed something deeper than hunger. Now whenever I see cod on sale, I text her first.

Ingredients

• Cod fillets: Skinless and boneless saves so much hassle, but any firm white fish works if cod feels precious
• Coconut milk: Full fat creates that silky mouthfeel that makes broth feel luxurious
• Red curry paste: Bloom it in oil first, this small step transforms the entire flavor foundation
• Udon noodles: Their chewy texture holds up beautifully in broth, unlike thinner noodles that dissolve
• Baby spinach: Added at the very end so it wilts but keeps its bright green color
• Fish sauce: Dont skip it, that salty depth creates the restaurant-style finish

Instructions

Build the aromatic base:

Heat oil in a large saucepan, sauté onion until softened, then stir in garlic, ginger, and optional chili until your kitchen smells incredible

Wake up the curry paste:

Add red curry paste and cook for one full minute, stirring constantly, watching it deepen in color and intensity

Create the broth:

Pour in coconut milk and stock, bring everything to a gentle simmer, then season with fish sauce, soy sauce, and lime juice

Poach the cod:

Slide cod fillets into the simmering liquid, cover, and let cook gently until just opaque and flaky, about 6 to 8 minutes

Prepare the noodles:

Cook udon noodles according to package directions, drain well, and divide among four waiting bowls

Add vegetables:

Stir spinach, carrots, and mushrooms into the broth, simmer for just a few minutes until tender but still vibrant

Assemble the bowls:

Lift cod from the broth carefully, ladle hot broth and vegetables over noodles, top each bowl with a piece of cod, finish with spring onions and fresh coriander

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My neighbor texted me at 9pm asking what smelled so incredible, and I ended up bringing a bowl over to her porch. We stood there in the cold eating steamy noodles, her dogs circling our ankles, and she said it felt like being in a proper restaurant. Sometimes the best moments happen when you share something you almost kept for yourself.

Making It Your Own

I once used shrimp instead of cod, adding them just two minutes before serving, and the broth turned into something coastal and sweet. For extra richness, a spoonful of coconut cream swirled in at the end makes everything velvety. The recipe forgives many substitutions but never compromise on that aromatic base.

Perfecting The Broth Balance

Salt levels matter because fish sauce varies wildly between brands. Start with less, taste as you go, and remember the noodles will absorb some seasoning. I keep extra lime wedges on the table for guests who love that bright hit.

Wine Pairing Magic

A crisp Riesling cuts through coconut cream while echoing the ginger and citrus notes. Sauvignon Blanc works beautifully too, its acidity matching the lime and perking up the gentle spice. Avoid heavy oaky whites that will flatten the delicate flavors.

• Chill your wine glass beforehand for maximum refreshment
• Pour a small amount to taste first, see how it responds to the broth
• Let the wine breathe slightly if it's particularly aromatic

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This recipe has become my answer to everything, from cold nights to celebrating small wins, and I hope it finds its way into your regular rotation too. Few things feel as good as setting down bowls of steaming broth and watching people just settle in.

Recipe FAQs

→ Can I substitute the cod with another type of fish?

Yes, you can easily swap cod for other firm white fish varieties such as haddock or halibut. The gentle poaching method will work wonderfully with these alternatives as well.

→ What if I don't have fresh udon noodles?

Dried udon noodles can be used in place of fresh ones; just follow the package instructions for cooking. For a gluten-free option, consider using rice noodles and ensure your soy sauce is tamari or a gluten-free alternative.

→ How can I adjust the spice level of the broth?

For more heat, increase the amount of red chili used or add an extra teaspoon of red curry paste. A drizzle of chili oil at the end can also provide a pleasant kick.

→ Is this dish suitable for meal prepping?

While best served fresh, you can prepare the broth and vegetables ahead of time. Store them separately from the cooked cod and noodles. Reheat the broth gently and poach the cod fresh, then combine.

→ What's the best way to ensure the cod is perfectly cooked?

Gently slide the cod into the simmering broth and poach for 6-8 minutes. The fish is done when it turns opaque and flakes easily with a fork. Be careful not to overcook, as it can become dry.

→ Can I add more vegetables to this dish?

Absolutely! This dish is highly adaptable. Feel free to incorporate other quick-cooking vegetables like bell peppers, bok choy, snow peas, or broccoli florets. Add them to the broth a few minutes before serving to ensure they are tender-crisp.