Thai Coconut Curry Soup with Sous Vide Chicken Thighs

Thai Coconut Curry Soup with Sous Vide Chicken Thighs

Posted by : Alex Mills   /  

Soup is just the best... comforting, warm, and often even healthy. Thai soup takes it to a new level though. Thai style dishes specialize in balancing the four flavors: sour, sweet, salty and creamy. Add a kick of heat to it and you've got a delicious Thai meal that you didn't have to tip a take out guy for.

This Thai Coconut Curry Soup soup has all these flavors balanced beautifully in the broth. But we've added a little twist by adding some sous vide chicken thighs. Have you made chicken soup before and stewed the meat in the broth? It ends up kind of stringy and tough. Well... sous vide to the rescue because sous vide chicken thighs end up tender, juicy and flavorful. And it's so easy to let them cook in your sous vide set up alongside the broth as it all comes together.

We were testing this recipe out in our test kitchen, and we took some snaps to share of the process. We love to see a work in progress! Pardon our messy counters and enjoy.

Thai Coconut Curry Soup with Sous Vide Chicken Thighs


  • 1 can of full-fat coconut milk
  • 1 large T of thai curry paste
  • 1 bunch of cilantro with stems
  • 4 boneless, skinless chicken thighs
  • 4 cups chicken broth
  • 1 carrot, chopped or shredded
  • 2 lime leaves
  • 1 stalk lemon grass, halved length-wise
  • 3 T fish sauce
  • juice of 2 limes
  • knob of ginger
  • 2 roma tomatoes
  • 1 large zucchini (for a low-carb twist) or 8 oz package of rice noodles
  • 2 green onions, sliced for garnish
  • salt, pepper, garlic powder to taste

Prepare your sous vide set up. Program your machine to 160F/1-2 hours

While your water heats, prepare the chicken. Generously season with salt, pepper, garlic powder. Pat the spices into the surface of your chicken. Place in bags. Add 1 T of fish sauce and a good glug of your favorite cooking oil. Seal using your preferred method.

Once your water has come to temperature, submerge your food and clip your bag to your container.

* side note: You'll see in our photos, we've used sous vide water balls here. We love these as they insulate your container and keeping heat from escaping, letting your not have to work as hard. They also keep steam away from the electronics of your unit... as we all know, wet electronics are no good!

When you have about a half hour left of your cooking time, you can prepare the broth.

Scoop the solid part of the coconut milk out of the can. Add the curry paste and saute to let the flavors come together.

After a couple minutes and your house smells amazing, add the cilantro stems briefly to flavor the mixture for another 2 minutes. Remove stems.

Add the remainder of the coconut milk, along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce, lime juice and tomatoes. Mince ginger and add as well. 

Let simmer for 20 minutes. While your soup simmers, you can spiralize a large zucchini for a low-carb twist to this recipe to use instead of rice noodles. Add most of the remaining cilantro and mix into the broth, reserving a bit for a garnish at the end.

Once the broth has finished stewing, mix in zucchini noodles or rice noodles and let stand for 5 minutes, stirring occasionally.

While the noodles come to temperature, remove the chicken thighs and slice into strips. Ladle the soup into bowls and place chicken strips on top. Garnish with the remaining cilantro and green onions.

Serve immediately and enjoy!

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