Khao Tom Gai | Warming Thai Rice Soup with Chicken

Peel and finely chop the garlic. Peel the ginger and cut into fine strips (julienne). Wash the spring onions and slice into thin rings, coarsely tear the coriander. Heat the vegetable oil in a small pan and fry the chopped garlic over medium heat, stirring constantly, for 2–3 minutes until golden brown and crispy. Remove from the heat immediately so it does not turn bitter, and set the velvety garlic oil aside.

Bring the chicken broth to a boil in a large pot. Add the whole chicken breast along with the fine ginger strips to the gently simmering broth. Gently poach over medium heat for about 12 to 15 minutes until the meat is juicy and cooked through. Remove the chicken, let it cool slightly on a cutting board, and shred into bite-sized pieces using two forks.

Stir the rinsed jasmine rice into the boiling chicken broth. Simmer gently over low heat, stirring occasionally, for about 15 minutes until the rice grains are soft and burst open, and the soup takes on a wonderfully velvety, creamy consistency (Khao Tom). Season harmoniously with fish sauce, soy sauce, sesame oil, and ground black pepper.