Equipment
Ingredients
Aromatics & Oils
- 30 g fresh ginger, peeled and finely julienned
- 3 garlic, minced
- 15 ml toasted sesame oil
- 15 ml neutral cooking oil
Base & Protein
- 450 g boneless skinless chicken thighs, cut into bite-sized pieces
- 150 g jasmine rice, rinsed until water runs clear
- 30 g tomato paste
- 200 g cherry tomatoes, halved
Liquids & Seasonings
- 1200 ml chicken broth, low-sodium preferred
- 15 ml fish sauce
- 15 ml soy sauce
- 30 ml lime juice, freshly squeezed
- 10 g light brown sugar
Garnish
- 10 g fresh cilantro, roughly chopped
- 4 lime wedges
Nutrition (per serving)
Method
Prepare all ingredients. Rinse the jasmine rice under cold water in a fine mesh sieve until the water runs clear, then drain well. Pat the chicken pieces dry to avoid cross-contamination and ensure proper cooking.
Heat the neutral oil and toasted sesame oil in a large heavy-bottomed pot over medium heat. Add the julienned ginger and fry until deeply golden and crispy. Use a slotted spoon to remove half of the crispy ginger and set aside on a paper towel for garnishing.
To the remaining ginger and fragrant oil in the pot, add the diced chicken thighs. Sauté until the chicken is lightly browned on the outside.
Add the minced garlic and tomato paste to the pot. Cook, stirring constantly, until the tomato paste darkens to a brick-red color and coats the chicken pieces.
Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to release any browned bits. Stir in the fish sauce, soy sauce, and brown sugar if using. Add the rinsed rice and bring the mixture to a boil at 100 degrees Celsius (212 degrees Fahrenheit).
Once boiling, reduce the heat to low, cover the pot, and let it simmer gently until the rice is tender and the chicken is fully cooked through to a safe internal temperature of 74 degrees Celsius (165 degrees Fahrenheit). Stir occasionally to prevent the rice from sticking to the bottom.
Remove the lid and stir in the halved cherry tomatoes. Continue to simmer uncovered just until the tomatoes soften and begin to burst slightly, releasing their bright juices into the broth.
Remove the pot from the heat. Stir in the fresh lime juice. Taste the broth and adjust the seasoning if necessary with a pinch of salt or an extra dash of fish sauce. Ladle into warm bowls, topping each with the reserved crispy ginger, fresh cilantro, and serving with extra lime wedges.
Chef's Notes
- Frying ginger in a combination of sesame and neutral oil extracts fat-soluble flavor compounds, infusing the entire soup base with a warm, peppery foundation.
- Blooming the tomato paste in the hot oil alongside the chicken allows the natural sugars in the tomatoes to caramelize, mitigating any raw metallic taste and boosting the savory umami notes.
- Rinsing jasmine rice is critical for this recipe. Removing the excess surface starch ensures the soup broth remains silky rather than becoming gloopy and overly thick.
- Adding the lime juice off the heat preserves its volatile, bright citrus notes. Boiling lime juice can dull its flavor and occasionally impart a bitter aftertaste.
Storage
Refrigerator: 3 days — Rice will continue to absorb liquid. You may need to add water or broth when reheating.
Freezer: 1 month — Freezing will alter the texture of the rice, making it much softer.
Reheating: Reheat gently on the stovetop over medium heat, adding a splash of water or broth to loosen the rice.
