Tom Yum Goong with Sous Vide Prawns
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Ingredients for 2
12 large tail-on shrimp, peeled
Kosher salt and freshly ground black pepper
1 stalk lemon grass, outer leaves removed, lightly smashed, and sliced diagonally into 1-inch slices
5 kaffir lime leaves, torn in half
1 (2-inch) piece galangal, thinly sliced
4 Thai chiles, stalks removed and lightly smashed
4 oyster mushrooms, halved lengthwise
8 cherry tomatoes
1/2 white onion, sliced into 1/2-inch wedges
3 tablespoons fish sauce
1 teaspoon palm sugar or packed dark brown sugar
10 tablespoons coconut milk
3 tablespoons freshly squeezed lime juice
3 tablespoons Thai roasted chile paste
1/4 cup roughly chopped cilantro
Set the Anova Sous Vide Precision Cooker to 149ºF (65ºC). Bring an additional 4 1/2 cups (1 L) water to a boil in a large pot over high heat.
Lightly season the shrimp with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion method or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 15 minutes.
Meanwhile, prepare the soup: Add the lemongrass, kaffir lime leaves, galangal, and Thai chiles to the pot of boiling water. Continue to boil for 10 minutes.
Add the mushrooms, tomatoes, and onion. Continue to boil until the onions are soft, 1 to 2 minutes. Add the fish sauce and palm sugar, and boil for 2 minutes. Remove from heat and add the coconut milk, lime juice, chile paste, and cilantro. Season to taste with additional lime juice, fish sauce, and/or palm sugar.
When the timer goes off, remove the bag from the water bath. Immediately remove shrimp from the bag and transfer to the soup. Divide the soup between 2 serving bowls. Serve.