Green Curry Noodle Soup with Sous Vide Chicken

(4)

Christina Wylie

Koh Samui Thailand

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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This is a hearty and warming take on your traditional Thai green curry. The major difference here is that this recipe uses noodles instead of rice, which makes it easier and faster to make. By cooking the chicken sous vide instead of in the soup, it’s extra tender and not overcooked in the slightest (yummy!)
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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

  • 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 with 1 tablespoon coconut milk. Seal the bag using the water immersion technique or vacuum seal on the moist setting.

  • Step 3

    Place the bag in the water bath and set the timer for 1 1/2 hours.

  • 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.

  • 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.

  • 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.

  • 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.

    • Finishing Steps

    • 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.

    • 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.

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140 F / 60 C Recipe Temp
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