👨‍🍳 Instruktioner

1. 1

   In a large pot or Dutch oven, combine the rinsed jasmine rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally, until the rice grains begin to break down and the soup thickens.

   ⏱️ 45 minutes

   💡 Proffstips: If the soup becomes too thick, add more broth or water as needed.
2. 2

   Add the chicken pieces, minced garlic, and grated ginger to the pot. Continue to simmer, uncovered, for another 20-25 minutes, or until the chicken is cooked through and the rice is very tender and has created a creamy consistency.

   ⏱️ 25 minutes

   💡 Proffstips: Stir more frequently in this stage to prevent the rice from sticking to the bottom.
3. 3

   Season the soup with fish sauce, salt, and white pepper. Taste and adjust seasonings as needed.

   💡 Proffstips: Fish sauce adds umami, so start with the recommended amount and add more if desired.
4. 4

   Ladle the hot rice soup into bowls. Garnish generously with chopped green onions, cilantro, and fried shallots (if using). Serve with chili oil or fresh chilies on the side for those who prefer a spicy kick.

   💡 Proffstips: The garnishes add freshness and texture, which are essential to the dish.