Sous Vide Thai Coconut Soup

If you love the vibrant, fresh flavors of Thai cuisine, you’ll love this Sous Vide Thai Coconut Soup. When cooked in the Anova Sous Vide Precision Cooker, the combined ingredients create a perfectly-balanced soup. It’s great for a cold, fall day, yet light enough to eat in the summer.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:20

Recipe Time: 02:00

Temperature : 155F / 68.3C

Ingredients

• 2 cups low-sodium chicken broth
• 1 (13.5-ounce) can unsweetened coconut milk
• 4 bone-in chicken thighs, skin removed
• 2 cups shiitake mushrooms, stemmed and quartered
• 2 stalks fresh lemongrass, cut into 1-inch pieces
• 1 (2-inch) piece ginger, peeled and cut into 1/4-inch-thick slices
• 1 (1-inch) piece galangal, peeled and sliced into 1/2-inch-thick pieces
• 8 kaffir lime leaves
• 2 tablespoons fish sauce
• 4 red Thai chiles
• 2 teaspoons granulated sugar
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• Fresh cilantro and lime wedges, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 155°F (68°C).
2. Combine chicken broth, coconut milk, chicken thighs, mushrooms, lemongrass, ginger, galangal, kaffir lime leaves, fish sauce, chiles, sugar, salt, and pepper in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 2 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and transfer to a cutting board. Shred the chicken into bite sized pieces, discarding the bones. Return chicken to soup.
2. Divide soup between 4 serving bowls and garnish with cilantro lime wedges. Serve.