- 3/4 pounds of boneless, skinless chicken thighs
- 6 cups of chicken broth (or veggie broth)
- 4 garlic cloves
- 3 small shallots, cut in half
- 1-inch piece of garlic, peeled and cut into matchsticks
- 3/4 cup of jasmine rice (rinsed thoroughly)
- 2 teaspoons sugar
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 3 Thai green chiles, thinly sliced (optional)
- 2 scallions, thinly sliced
- 3 tablespoons crushed, unsalted peanuts (optional)
- salt and pepper to taste
Stir together half a cup of hot water with the sugar until it dissolves, then add the ginger matchsticks and let them cool to the side. Once the mixture is cool, drain and set the ginger to the side.
In a large pot, add your chicken, shallots, and garlic, then cover them with your stock and bring them to a boil. Reduce the heat until it is simmering, and let everything cook until the chicken is thoroughly cooked about 25 minutes. Take the chicken out to a cutting board and shred it using two forks. Discard the shallots and take the now softened garlic, mash it to a paste, and then return it to the pot.
Bring your soup to a boil and add the washed rice, then reduce the heat to a gentle simmer and leave it to simmer away until the rice has cooked and is tender and the soup has thickened. It should take anywhere between 30 to 40 minutes for this to happen. Add your lime juice, fish sauce, and chicken back to the pot. Stir well and taste, then add more salt and pepper to taste!
Serve with ginger sticks and scallions on top. If desired, add peanuts and Thai chiles as well.