Kao Tom Gai

Ingredients

• Chicken broth (6 cups)
• Chicken breast (1 pound, boneless and skinless)
• Jasmine rice (1 cup)
• Garlic (3 cloves, minced)
• Ginger (1 tablespoon, grated)
• Green onions (2, sliced)
• Cilantro (1/2 cup, chopped (plus extra for garnish))
• Fish sauce (2 tablespoons)
• Lime juice (2 tablespoons (freshly squeezed))
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. In a large pot, bring the chicken broth to a boil over medium-high heat.
2. Add the chicken breast, minced garlic, and grated ginger to the pot. Cook for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center.
3. Once cooked, carefully remove the chicken from the pot and place it on a cutting board. Allow it to cool slightly, then shred it into bite-sized pieces using two forks.
4. While the chicken cools, rinse the jasmine rice under cold running water until the water runs clear to remove excess starch.
5. Add the rinsed jasmine rice to the pot with the chicken broth and bring it back to a gentle simmer. Cook for approximately 10-15 minutes, or until the rice is tender.
6. Return the shredded chicken back to the pot and stir in the chopped cilantro, sliced green onions, fish sauce, lime juice, salt, and black pepper. Adjust seasoning to your preference.
7. Let the soup simmer for an additional 5 minutes, allowing all the flavors to meld together.
8. Serve hot, garnished with additional cilantro and green onions, and a wedge of lime on the side for an extra burst of flavor.