Khao Tom — Thai Rice Soup

Ingredients

• 2 cups cooked rice (day-old is ideal)
• ½ lb Chicken Breast, in small pieces
• 4 cups stock
• 1 tbsp fresh ginger, julienned
• 2 cloves garlic, sliced and fried golden in 1 tbsp oil
• 1 tbsp fish sauce + white pepper
• Scallions + cilantro
• Optional egg cracked in at the end

Method

1. Simmer the stock with the ginger; add the Chicken Breast and cook gently until done (165°F chicken; shrimp 2 minutes).
2. Add the cooked rice and simmer 5 minutes — the grains loosen and swell but stay distinct; khao tom is rice IN soup, not congee's full surrender.
3. Season with fish sauce and white pepper.
4. Optional but lovely: crack an egg in and stir once for silky ribbons.
5. Top with the fried garlic and its oil, scallions, and cilantro. Thailand eats this at dawn, after fevers, and after long nights — gentle enough for all three.