Curry Laksa with Shredded Sous Vide Chicken

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Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

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Laksa is a hearty soup with tons of flavour. This version uses sous vide chicken so that there is zero risk of overcooked, dry, chewy chicken slices. There's also a great variety of textures to keep every bite interesting.
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Ingredients for 2

  • 1 (12- to 16-ounce) boneless, skinless chicken breast

  • Salt and freshly ground black pepper

  • 8 tablespoons laksa paste

  • 2 cups chicken stock

  • 2 cups coconut milk

  • 2 shallots, thinly sliced

  • 4 kaffir lime leaves, torn in half

  • 2 (2-ounce) egg noodle nests

  • 1 cup bean sprouts

  • 1/4 cup roughly chopped cilantro

  • 2 tablespoons crisp deep fried shallots

  • 2 red Thai chiles, roughly chopped

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).

  • Step 2

    Lightly season the chicken with salt and pepper. Place in a medium zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place the bag in the water bath and set the timer for 1 1/2 hours.

  • Step 3

    About 20 minutes before the chicken is finished, prepare the laksa sauce: Place laksa paste in a large saucepan over medium-high heat. Fry the laksa paste until fragrant, about 1 minute.

  • Step 4

    Add the shallots, stir to coat with the laksa paste, and sauté until soft, about 2 minutes. Stir in the chicken stock, coconut milk, and kaffir lime leaves. Bring to a simmer, reduce heat to medium, and cook for 5 minutes. Remove from heat and cover to keep warm.

  • Step 5

    While the curry is simmering, prepare the noodles in a separate pot according to package directions. Drain, rinse, and divide between 2 serving bowls.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and let rest for 5 minutes. Using a fork, shred the chicken into bite-sized pieces.

    • Step 1

      Pour the curry sauce over the noodles and top with the chicken. Garnish curry with bean sprouts, cilantro, shallots, and Thai chiles. Serve.

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140 F / 60 C Recipe Temp
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