Sous Vide Thai Coconut Soup

Ingredients for 4

• 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

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 155°F (68°C).

• Step 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

• Step 0

  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.

• Step 1

  Divide soup between 4 serving bowls and garnish with cilantro lime wedges. Serve.

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