Green Curry Noodle Soup with Sous Vide Chicken

Ingredients

• 1 (12- to 16-ounce) boneless, skinless chicken breast
• Salt and freshly ground black pepper
• 1 (13.5-ounce / 400 mL) can coconut milk
• 2 tablespoons Thai green curry paste
• 1 3/4 cups (400 mL) chicken stock
• 1 cup enoki mushrooms
• 5 kaffir lime leaves, torn in half
• 2 tablespoons fish sauce, plus more to taste
• 1 1/2 tablespoons palm sugar or packed dark brown sugar, plus more to taste
• 1/2 cup Thai basil leaves, roughly chopped
• 2 (2-ounce) egg noodle nests, cooked according to package directions
• 1 cup cilantro, roughly chopped
• 1 cup bean sprouts
• 2 tablespoons fried noodles
• 2 red Thai chiles, roughly chopped