Sous Vide Curry Chicken Soup

Ingredients for 8

• 1 (4-pound) whole chicken, trussed

• 6 cups water

• 2 cups diced carrots

• 2 cups diced celery

• 2 cups diced white onion

• Kosher salt and freshly ground black pepper

• 1 tablespoon coconut oil

• 1 cup thinly sliced shallots

• 2 tablespoons red curry paste

• 1 tablespoon curry powder

• 2 garlic cloves, minced

• 1 teaspoon ground turmeric

• 1 teaspoon ground coriander

• 1 teaspoon sugar

• 1/2 teaspoon crushed red pepper

• 4 cups fresh spinach leaves

• 1/4 cup thinly sliced scallions

• 1 tablespoon fish sauce

• Cilantro and lime wedges, for serving

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 150°F (65°C).

• Step 2

  Combine the chicken, water, carrots, celery, and onion. Season with salt and pepper. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 6 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the chicken submerged.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Carefully remove the chicken from the bag. Strain the cooking liquid through a fine-mesh strainer into a large bowl. Discard vegetable solids.

• Step 1

  Let the chicken cool for at least 20 minutes. Remove and shred the meat. Discard bones.

• Step 2

  Heat the coconut oil in a stock pot or Dutch oven over medium heat. Add the shallots and cook until softened, about 5 minutes.

• Step 3

  Add the curry paste, curry powder, garlic, turmeric, coriander, sugar, and crushed red pepper. Continue to cook for 5 minutes. Add the reserved chicken cooking liquid and bring to a simmer. Continue to simmer for 30 minutes.

• Step 4

  Add the spinach, scallions, fish sauce, and shredded chicken. Simmer until heated through, about 2 minutes. Season to taste with salt and pepper. Serve topped with cilantro and lime wedges.

Latest Comments