Elements
4 servings
2
teaspoons sugar
1
1-inch piece ginger, peeled, reduce into very skinny matchsticks
¾
pound boneless, skinless hen thighs
6
cups do-it-yourself hen inventory or low-sodium hen broth
3
small shallots, halved
4
garlic cloves
¾
cup jasmine rice, rinsed
2
tablespoons recent lime juice
1
tablespoon (or extra) fish sauce
Kosher salt
3
Thai inexperienced chiles, thinly sliced crosswise
2
scallions, thinly sliced crosswise
3
tablespoons crushed skin-on, roasted, unsalted peanuts
Preparation
Step 1
Mix sugar and ½ cup sizzling water in a small bowl, stirring to dissolve sugar. Add ginger and let cool; drain and put aside.
Step 2
Deliver hen, inventory, shallots, and garlic to a boil in a big saucepan. Scale back warmth and simmer till hen is cooked by means of, 20–25 minutes. Switch hen and garlic to a reducing board and let cool; discard shallots. Smash garlic to a paste utilizing the aspect of a chef’s knife; return to saucepan and stir to mix. Shred hen; put aside.
Step 3
Deliver inventory combination to a boil and add rice. Scale back warmth and simmer, stirring sometimes, till rice is tender and has damaged (soup ought to have barely thickened), 30–40 minutes. Stir in lime juice, fish sauce, and reserved hen; style and regulate seasonings with extra fish sauce and salt if wanted.
Step 4
Divide soup amongst bowls; high with reserved ginger, chiles, scallions, and peanuts.
Step 5
Do Forward: Soup could be made 3 days forward; cowl and chill. Reheat over medium-low, including water or inventory to skinny as wanted.
