Sous Vide Thai Coconut Soup

Ingredients

• 2 cups low-sodium chicken broth
• 1 (13.5-ounce) can unsweetened coconut milk
• 4 bone-in chicken thighs, skin removed
• 2 cups shiitake mushrooms, stemmed and quartered
• 2 stalks fresh lemongrass, cut into 1-inch pieces
• 1 (2-inch) piece ginger, peeled and cut into 1/4-inch-thick slices
• 1 (1-inch) piece galangal, peeled and sliced into 1/2-inch-thick pieces
• 8 kaffir lime leaves
• 2 tablespoons fish sauce
• 4 red Thai chiles
• 2 teaspoons granulated sugar
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• Fresh cilantro and lime wedges, for serving