Monday Nomday: Sous Vide Chicken Curry Soup


Sous Vide Thai Curry Chicken Soup

Co-founder Bam is from Thailand and started to miss the taste of home so he whipped up some sous vide Tom Gai. This is normally a family dish for sharing and he made it with love for the whole Nom team. The deep umami flavor from cooking the fish sauce and chicken together is heady and nourishing. This soup is usually enjoyed with white rice to cut the saltiness.

Ingredients:

  • 2 Chicken legs, separated and cut to bite size pieces
  • 4 Gizzards, separated and cut to bite size pieces

Chicken Rub

  • 2 Sprigs curry leaves finely chopped
  • 5g Fresh cilantro and roots finely chopped
  • 5g Garlic (2 medium cloves)
  • 20ml Fish sauce
  • 2g Curry powder
  • 2g Cumin powder
  • Pinch of grounded white pepper

Curry Soup

  • 2 Tbsp vegetable oil
  • Chopped yellow onion
  • 50g Chopped garlic
  • 50g Chopped Serrano chilies (Thai birds eye chilies are hotter than Serrano but less hot than Habanero, this is up to you)
  • 30g Lemongrass, cut and smashed (gets removed later)
  • 400g Quartered Thai aubergines (about 12 aubergines)
  • 1 Bunch Thai basil
  • 3 Sprigs of curry leaves
  • 1.5L Chicken stock
  • 75ml Fish sauce (we used Red Boat)

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Steps:

  1. Preheat Nomiku to 62ºC (144ºF).
  2. Combine all ingredients under chicken marinade.
  3. Cut the chicken legs into bite size pieces, coat chicken meat evenly with marinade and seal in a zip bag and remove air. Cook the leg meat for 2 hours in the 62ºC (144ºF) bath.
  4. For curry soup, first quarter the aubergines to set aside. Next blend yellow onion, garlic, curry leaves, and Serrano chilies together in a food processor to make a sofrito and fry on medium flame in a large stock pot that can hold all ingredients. Fry until aromatic but not browned, around 3 minutes. Smash the lemongrass and cut in large sizes so it’s easy to remove later. Put the quartered aubergines and lemongrass in with the sofrito, mix all ingredients well and cover with the chicken stock. Simmer on medium-low heat for 1 hour (do not boil). In the last moments before turning off the heat, finish with fish sauce and roughly chopped Thai basil. Close the lid to steam (the basil is delicate and this will preserve the character and flavor of the leaves), set some smaller sprigs aside for garnish later). It’s supposed to be saltier than regular soups but do taste and adjust the salt level with more fish sauce or water to your liking.
  5. Add sous vide chicken to hot soup and serve immediately.

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Monday Nomday: Sous Vide Chicken Curry Soup2014-06-02 01:02:00 GMTnom,chicken,chef,cook,cooking,home,thai food,thai,curry,soup,food,foodporn,recipe,how to,sous vide,sousvide,nomiku




Tags: chef, chicken, cook, cooking, curry, food, foodporn, home, how to, nom, nomiku, recipe, soup, sous vide, sousvide, thai, thai food.