Green Curry Noodle Soup with Sous Vide Chicken
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Ingredients for 2
1 (12- to 16-ounce) boneless, skinless chicken breast
Salt and freshly ground black pepper
1 (13.5-ounce / 400 mL) can coconut milk
2 tablespoons Thai green curry paste
1 3/4 cups (400 mL) chicken stock
1 cup enoki mushrooms
5 kaffir lime leaves, torn in half
2 tablespoons fish sauce, plus more to taste
1 1/2 tablespoons palm sugar or packed dark brown sugar, plus more to taste
1/2 cup Thai basil leaves, roughly chopped
2 (2-ounce) egg noodle nests, cooked according to package directions
1 cup cilantro, roughly chopped
1 cup bean sprouts
2 tablespoons fried noodles
2 red Thai chiles, roughly chopped
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
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Step 2
Lightly season the chicken with salt and pepper. Place in a medium zipper lock or vacuum seal bag with 1 tablespoon coconut milk. Seal the bag using the water immersion technique or vacuum seal on the moist setting.
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Step 3
Place the bag in the water bath and set the timer for 1 1/2 hours.
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Step 4
About 35 minutes before the chicken is finished, begin preparing the curry sauce: Combine the green curry paste and half of the remaining coconut milk in a medium saucepan.
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Step 5
Bring to a rapid simmer over medium-high heat. Continue to cook, stirring occasionally, until the coconut milk separates and beads of oil appear on the surface, 5 to 10 minutes.
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Step 6
Add the chicken stock and remaining coconut milk. Return mixture to a rapid simmer and continue to cook, stirring occasionally, for 15 minutes.
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Step 7
Add the enoki mushrooms, kaffir lime leaves, fish sauce, and palm sugar. Reduce the heat to medium-low and simmer for 10 minutes. Remove from heat. Season to taste with fish sauce and palm sugar. Stir in Thai basil.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and transfer to a cutting board. Let rest for 5 minutes, and then thinly slice.
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Step 1
To serve, divide curry sauce between two bowls. Top with cooked egg noodles and chicken. Garnish with cilantro, bean sprouts, fried noodles, and Thai chiles. Serve.