Sous Vide Chicken Khao Soi
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...
Ingredients for 6
2 dried ancho chiles, stemmed and de-seeded
1-2 dried chiles de arbol or japones chiles, stemmed and de-seeded
2 medium shallots, peeled and cut in half
8 cloves garlic, peeled and crushed
1 (2-inch) piece ginger, peeled and thinly sliced
2 tablespoons chopped cilantro stems
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon mild curry powder
1 teaspoon kosher salt, plus more to taste
1 1/2 pounds boneless, skinless chicken thighs
2 tablespoons vegetable oil
2 (14-ounce) cans full-fat coconut milk
2 cups low sodium chicken broth
2–3 tablespoons fish sauce
1 tablespoon palm sugar or packed dark brown sugar
1 pound Chinese egg noodles or spaghetti, cooked according to package directions
Fresh cilantro, fried shallots, chili oil, and lime wedges, for serving
Set the Anova Sous Vide Precision Cooker to 160ºF (71.1ºC).
Place the chiles in a medium bowl and cover with boiling water. Let soak until soft, 25-30 minutes
Combine the soaked chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, salt, and 2 tablespoons chile soaking liquid in a food processor. Process, occasionally scraping down sides of processor, until ingredients have formed a smooth paste, about 1 minute.
Rub 2 tablespoons of the curry paste onto the chicken. Place the chicken in a large zipper lock or vacuum seal bag. Seal using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 1 1/2 hours.
While the chicken is cooking, prepare the broth: Heat the vegetable oil in a large pot over medium heat. Add the remaining curry paste and sauté until the paste has slightly darkened in color and begins to stick to the bottom of the pot, about 5 minutes.
Add the coconut milk and chicken broth and bring to a simmer. Continue to simmer over medium heat for 10 minutes. Remove the pot from the heat and stir in the fish sauce and brown sugar. Season to taste with additional fish sauce and salt.
When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and transfer to a cutting board. Pour any remaining cooking liquid from the bag into the pot with the broth. Thinly slice the chicken.
To serve, divide the noodles between serving bowls. Pour broth over noodles and top with chicken slices. Garnish each bowl with cilantro, fried shallots, chili oil, and lime. Serve.