Tom Yum Goong with Sous Vide Prawns

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

Directions

• Step 1

  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.

• Step 2

  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.

• Step 3

  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.

• Step 4

  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.

• Finishing Steps

• Step 0

  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.

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