Tom Ka Gai

77°C (170.6° F)
Temperature
Sous vide time
4 People
Serves
Easy
Difficulty

Ingredients

Soup

  • 2 Boneless skinless chicken thighs, cut in 1/4 inch strips
  • 2 Cloves garlic, thinly sliced
  • 1 Shallot, thinly sliced
  • 1 Serrano chile, thinly sliced
  • 1 1 inch piece galangal (or substitute ginger), peeled and cut thinly against the grain, approximately 1 TBSP
  • 1 Medium spanish onion, sliced 1/4 inch thick
  • 1 ea small romanesco or cauliflower, broken into 1 inch florettes (approximately 3 cups)
  • 1 TBSP palm sugar (substitute light brown sugar)
  • Zest of 1 lime
  • 1 ea lemongrass stalk, bruised and cut into 1 inch lengths
  • 7 oz coconut milk (~1/2 can)
  • 1/4 Cup fish sauce

To Finish

  • Juice of 1 lime
  • 1 Cup thinly sliced snap peas
  • 1 Cup thinly sliced cremini mushrooms
  • 1/4 Cup cilantro leaves

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Directions

  1. Set Nomiku water bath for 77°C (170.6°F)
  2. Place soup ingredients in a freezer safe zip-bag and seal using water-displacement method.
  3. Place in water bath and cook for 45 minutes.
  4. Pour soup base from bag, add 2 cups hot 60°C (140°F) water and finishing ingredients. Serve alone or with rice.

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