- 1/2 cup hot water
- 2 tsp sugar
- 1" piece ginger, peeled and cut into fine matchsticks
- 2 boneless, skinless chicken thighs
- 6 cups chicken stock or chicken broth
- 3 shallots, halved
- 4 cloves garlic
- 3/4 cup jasmine rice
- 1 lime, juiced
- 1 tbsp fish sauce
- 3 Thai green chiles, thinly sliced crosswise
- 2 green onions, thinly sliced crosswise
- 1/4 cup roasted peanuts, crushed
Dissolve the sugar in the hot water. Add the ginger and let cool. Drain and set aside.
In a large pot, bring chicken, stock or broth, shallots, and garlic to a boil. Then simmer until chicken is cooked, about 20 minutes.
Transfer chicken and garlic to a cutting board and let cool. Discard the shallots. Smash garlic to a paste using the side of a knife and then return it to the pot. Shred the chicken and set aside.
Bring stock back to a boil. Meanwhile, rinse the rice, drain it, and then squeeze it a couple times to gently break it. Once the stock returns to a boil, add the rice. Reduce heat and simmer, stirring occasionally, until rice is tender and the soup has thickened, about 30 minutes.
Add the lime juice, fish sauce, and reserved chicken.
Divide soup among bowls; top with reserved ginger, chiles, green onions, and peanuts.