Sous Vide Salmon Cubes in Green Curry Noodle Soup

Ingredients

• 1 (12-ounce) skinless salmon filet, sliced into 1/2-inch pieces
• Kosher 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, torn in half
• 2 (2-ounce) egg noodle nests
• 1 cup bean sprouts
• 1 cup cilantro, roughly chopped, for serving
• 2 tablespoons deep-fried onions, for serving
• 2 Thai chiles, roughly chopped, for serving