Sous Vide Salmon Cubes in Green Curry Noodle Soup
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Ingredients for 2
1 (12-ounce) skinless salmon filet, sliced into 1/2-inch pieces
Kosher 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, torn in half
2 (2-ounce) egg noodle nests
1 cup bean sprouts
1 cup cilantro, roughly chopped, for serving
2 tablespoons deep-fried onions, for serving
2 Thai chiles, roughly chopped, for serving
Set the Anova Sous Vide Precision Cooker to 131ºF (55ºC).
Lightly season the salmon with salt and pepper and place in a large zipper lock or vacuum seal bag. Add 1 tablespoon coconut milk and seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 15 minutes.
When the timer goes off, remove the bag from the water bath. Set aside.
Meanwhile, make the curry sauce: Combine 1/2 cup coconut milk and the curry paste in a large saucepan over medium-high heat. Bring to a boil, reduce the heat to medium, and cook at a rapid simmer until the oil begins to separate out of the coconut milk, 5 to 10 minutes.
Add the remaining coconut milk and chicken stock, return to a rapid simmer, and cook for 15 minutes, stirring occasionally.
Stir in the enoki mushrooms, kaffir lime leaves, fish sauce, and palm sugar. Continue to simmer for 10 minutes. Remove from the heat and add the Thai basil. Season the curry to taste with additional fish sauce and palm sugar.
While curry is simmering, prepare the noodles according to package directions. Drain, rinse, and divide between serving bowls.
To serve, pour the curry sauce on top of the noodles in the serving bowls. Divide salmon between each bowl. Top with bean sprouts, cilantro, fried onions, and sliced Thai chile. Serve.