Poached Cod Spiced Coconut Udon

I was craving something warm and clean one rainy Tuesday, digging through my pantry when I spotted a can of coconut milk and a jar of red curry paste I'd nearly forgotten. There was cod in the fridge, udon noodles in the cupboard, and suddenly I was building a broth that smelled like a street market in Bangkok. The whole thing came together faster than I expected, steam curling up from the pot, filling the kitchen with ginger and lime. By the time I sat down with that first bowl, I knew this was going to be one of those recipes I'd come back to again and again.

The first time I made this for friends, I was nervous the cod would fall apart or the broth would taste flat. Instead, it came out tender and perfectly flaky, and the kitchen smelled so good that people wandered in before I even called them to the table. We ate quietly at first, too busy slurping noodles and chasing mushrooms around our bowls, and then someone said it tasted like comfort in a hug. That's exactly what it is.

Ingredients

• Cod fillets: Choose firm, fresh fillets that won't fall apart during poaching, and make sure they're skinless and boneless so every bite is clean and tender.
• Neutral oil: Canola or sunflower works perfectly here because you want the aromatics to shine, not compete with a strong oil flavor.
• Onion: Slice it thin so it softens quickly and melts into the broth, adding sweetness without any crunch.
• Garlic and ginger: These are the backbone of the broth, so don't skimp or rush them, let them bloom in the oil until your kitchen smells like a dream.
• Red chili: Optional but wonderful if you like a little heat threading through the coconut richness, just slice it thin and remove the seeds if you're cautious.
• Red curry paste: This is where the magic happens, it brings depth and warmth without you having to measure out ten different spices.
• Coconut milk: Use full fat for the creamiest, most luxurious broth, it's the soul of this dish.
• Fish or vegetable stock: It stretches the coconut milk and adds savory backbone, fish stock is ideal but vegetable works beautifully too.
• Fish sauce and soy sauce: These two together create umami layers that make the broth taste like it simmered for hours.
• Lime juice: Brightens everything at the end, cutting through the richness and waking up your palate.
• Fresh udon noodles: They're chewy, slippery, and perfect for soaking up broth, just cook them separately so they don't get gummy.
• Baby spinach: Wilts in seconds and adds color, freshness, and a little green goodness without any fuss.
• Carrot: Julienne it thin so it stays delicate and sweet, adding a pop of color and gentle crunch.
• Shiitake mushrooms: Their earthy flavor plays so well with the coconut and curry, slice them evenly so they cook at the same rate.
• Spring onions and coriander: Fresh, bright garnishes that make each bowl look as good as it tastes.

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, stirring occasionally. Stir in the garlic, ginger, and chili, and let them sizzle for a minute until your kitchen smells incredible.

Bloom the curry paste:

Add the red curry paste and cook it for a minute, stirring constantly so it releases all its fragrant oils and deepens in color.

Build the broth:

Pour in the coconut milk and stock, stirring to combine, then bring everything to a gentle simmer. Add the fish sauce, soy sauce, and lime juice, then taste and adjust if you want more salt, heat, or brightness.

Poach the cod:

Slide the cod fillets gently into the simmering broth, cover the pot, and let them poach for 6 to 8 minutes until just opaque and flaky. Don't rush this step, gentle heat keeps the fish tender and prevents it from falling apart.

Cook the noodles:

While the cod poaches, cook the udon noodles in a separate pot according to the package instructions, then drain and divide them among 4 serving 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. They should still have a little bite and brightness.

Assemble and serve:

Carefully lift the cod out of the broth 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 spring onions and coriander over the top, and serve immediately while everything is steaming and fragrant.

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There was one night I made this after a particularly long day, and I remember sitting alone at the table with my bowl, the broth almost too hot to sip, and feeling like I'd given myself a gift. It wasn't fancy or fussy, just honest food that tasted like care. That's when I realized this dish wasn't just dinner, it was a reset button.

Choosing Your Fish

Cod is mild and forgiving, but you can swap it for haddock, halibut, or even a firm white fish like snapper if that's what's fresh at your market. Just make sure the fillets are thick enough to handle poaching without falling apart, and avoid anything too delicate like sole or flounder. I've also done this with salmon when I wanted something richer, and it worked beautifully with the coconut and curry.

Making It Your Own

This recipe is incredibly flexible, so don't be afraid to throw in whatever vegetables you have lingering in the crisper drawer. Bok choy, snap peas, bell peppers, or even broccoli florets all work, just add them at the same time as the spinach and mushrooms. If you like it spicier, drizzle chili oil over the top or add an extra sliced chili to the broth. For a gluten free version, swap the udon for rice noodles and use tamari instead of soy sauce.

Serving and Storing

This dish is best eaten fresh, right when the broth is hot and the noodles are still slippery, but if you have leftovers, store the broth, fish, and noodles separately in airtight containers in the fridge. The noodles will soak up liquid over time, so when you reheat, you might need to thin the broth with a little extra stock or water. Gently warm the cod in the broth rather than microwaving it alone, so it stays moist.

• Serve with lime wedges on the side so everyone can add an extra squeeze of brightness.
• A cold beer or a crisp Riesling pairs beautifully with the rich, spicy broth.
• If you want to make it a bigger meal, serve with a side of pickled vegetables or a simple cucumber salad.

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This bowl has become my go to when I need something that feels like a hug but doesn't ask much of me in return. I hope it does the same for you.

Recipe FAQs

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

Yes, you can substitute cod with any firm white fish such as haddock, halibut, sea bass, or tilapia. Adjust poaching time slightly depending on fillet thickness to ensure the fish cooks through without becoming dry.

→ How do I make this dish gluten-free?

Replace regular udon noodles with rice noodles or gluten-free udon, and substitute soy sauce with tamari or coconut aminos. Always check that your fish sauce and curry paste are also gluten-free by reading ingredient labels.

→ Can I prepare the broth in advance?

Absolutely. You can make the coconut broth up to 2 days ahead and store it in the refrigerator. When ready to serve, simply reheat the broth, poach the fish, cook fresh noodles, and add vegetables as directed.

→ What vegetables can I add or substitute?

Feel free to customize with bok choy, snap peas, bell peppers, or bean sprouts. Add heartier vegetables like carrots and mushrooms during the simmering stage, while delicate greens like spinach can be added at the very end.

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

The cod is done when it turns opaque throughout and flakes easily with a fork. This typically takes 6-8 minutes in gently simmering broth. Avoid boiling the liquid, as high heat can make the fish tough and dry.

→ What can I serve alongside this noodle bowl?

This dish is complete on its own, but you can serve it with steamed edamame, Asian-style pickled vegetables, or crispy spring rolls as appetizers. A crisp white wine like Riesling or Sauvignon Blanc pairs beautifully.