Tonight I cooked a relatively low carb aubergine and sous vide chicken laksa replacing the usual noodles with thin strips of eggplant.
Last week I bought a packet of five chicken thigh pieces and cooked some of them under vacuum (sous vide). I had two pieces leftover and thought I’d add them to a soup of some kind.
Sous vide chicken laksa
The perfect soup on the last weekend of winter is a laksa. Comforting and spicy and full of flavour. Now, I know what you’re thinking, the thing I cooked looks nothing like a laksa but I used laksa paste so in my mind it’s a laksa soup.
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Recipe
It’s important to read the recipe before cooking because the timing of processes needs to be understood.
- Aubergine Eggplant
- Leftover sous vide chicken thigh
- Coconut cream
- Laksa paste
- Red onion finely diced
- Fennel finely diced
- Red cabbage finely shredded
- Coriander leaves stems and roots (chopped)
- Fried shallots
- Lime juice
- Black whole peppercorns ground in a mortar with a pestle
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Combine the laksa paste, coconut cream, and the fluid from the vacuum bag into a large saucepan and bring to the boil and simmer.
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Cut the aubergine into thin strips and add into the simmering coconut cream.
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Add slices of chicken thigh and stir through until the chicken has warmed through.
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Add in juice from one lime and stir through.
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Turn off the heat and then add in the red onion, fennel, red cabbage, coriander, and pepper.
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Transfer everything to a bowl and then garnish with fried shallots.
Disclaimer I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. The quantities are indicative. Feel free to vary the quantities to suit your taste. I deliberately do not calculate the energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.
Questions and answers
How was the aubergine and sous vide chicken laksa?
It was pretty good. It had a good amount of spice and it’s made me feel very content.
Would it have been better with traditional ingredients like tofu and sprouts?
I’m not a fan of tofu, too much œstrogen for my liking. Sprouts also run a risk of bacterial contamination and gastroenteritis. I don’t think it would have added anything to the chicken laksa.
What else would have work apart from the chicken?
I reckon sous vide salmon would be fabulous.
Final thoughts
- Do you like laksa flavourings?
- Would you ever replace noodles with aubergine?
- What’s your favourite curry soup?
- Would you try sous vide chicken laksa?
I forgot to say that I wouldn’t be putting Brussels sprouts in soup either.
🤣
Tom Yam soup is my favourite spicey soup.
Mmm… yes, it’s a good soup.
I had to google what laksa paste was and after reading all the ingredients, I know I would enjoy your flavorful soup.
Thanks, Karen. Laksa soups are very popular in Thailand and Vietnam. It is hugely popular in Australia. When I go out with friends to an Asian place and have a laksa, I invariable stain my tie or shirt or both 🤣
Tofu, bleurgh… as a comedian once said, no-one has ever tasted tofu. Like, literally! Your version of chicken laksa looks delicious. I would never have thought of swapping out noodles for aubergine but may well give it a go…
Thanks, Emma. It’
s so easy and there’s nothing to do other than peel the tough skin and with a sharp knife cut thin strips. It cooks nicely in the coconut cream.
This looks so pretty! I think it’s the purple cabbage. What is the safety glove for?
Thanks, Lorraine. I used a mandolin to cut the fennel and red onion 😊 Better than losing blood and skin.
That is a VERY good idea. The glove!
The safety glove is great