Chef: Christina Wylie, Koh Samui Thailand
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur, and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other well-known international publications. In 2013, after nearly a decade working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, where she now leads a team of 60 writers across the country. Australia.
Laksa is a hearty soup with tons of flavour. This version uses sous vide chicken so that there is zero risk of overcooked, dry, chewy chicken slices. There’s also a great variety of textures to keep every bite interesting.
Ingredients for 2
- 1 (12- to 16-ounce) boneless, skinless chicken breast
- Salt and freshly ground black pepper
- 8 tablespoons laksa paste
- 2 cups chicken stock
- 2 cups coconut milk
- 2 shallots, thinly sliced
- 4 kaffir lime leaves, torn in half
- 2 (2-ounce) egg noodle nests
- 1 cup bean sprouts
- 1/4 cup roughly chopped cilantro
- 2 tablespoons crisp deep fried shallots
- 2 red Thai chiles, roughly chopped
Directions
Step 1
Set the BioloMix Sous Vide Cooker to 140ºF (60ºC).
Step 2
Lightly season the chicken with salt and pepper. Place in a medium zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place the bag in the water bath and set the timer for 1 1/2 hours.
Step 3
About 20 minutes before the chicken is finished, prepare the laksa sauce: Place laksa paste in a large saucepan over medium-high heat. Fry the laksa paste until fragrant, about 1 minute.
Step 4
Add the shallots, stir to coat with the laksa paste, and sauté until soft, about 2 minutes. Stir in the chicken stock, coconut milk, and kaffir lime leaves. Bring to a simmer, reduce heat to medium, and cook for 5 minutes. Remove from heat and cover to keep warm.
Step 5
While the curry is simmering, prepare the noodles in a separate pot according to package directions. Drain, rinse, and divide between 2 serving bowls.
Finishing Steps
Step 0
When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and let rest for 5 minutes. Using a fork, shred the chicken into bite-sized pieces.
Step 1
Pour the curry sauce over the noodles and top with the chicken. Garnish curry with bean sprouts, cilantro, shallots, and Thai chiles. Serve.