Sous Vide Salmon Cubes in Green Curry Noodle Soup

If you loved our Green Curry with Chicken, you'll love this salmon option. Light, fresh and so quick to make, this is a refreshing take on your traditional Thai recipe.

Author

Christina Wylie

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, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:40

Recipe Time: 00:15

Temperature : 131F / 55C

Ingredients

• 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

Directions

1. Set the Anova Sous Vide Precision Cooker to 131ºF (55ºC).
2. 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.
3. When the timer goes off, remove the bag from the water bath. Set aside.
4. 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.
5. Add the remaining coconut milk and chicken stock, return to a rapid simmer, and cook for 15 minutes, stirring occasionally.
6. 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.
7. While curry is simmering, prepare the noodles according to package directions. Drain, rinse, and divide between serving bowls.

Finishing Steps

1. 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.