Chicken Soup with Jasmine Rice and Ginger

Ingredients

• 1/3 cups plus 1 tablespoon jasmine rice, rinsed
• 4 cups water
• 1 three-inch piece fresh ginger, peeled
• 3 cups low sodium chicken broth
• 1 tablespoon Asian fish sauce
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 1/2 cup shredded cooked chicken
• 2 scallions, green parts only, thinly sliced
• 2 tablespoons fresh cilantro, chopped

Directions

1. Combine the rice and water in a medium-sized saucepan. Set it over high heat and bring it to a boil, then lower the heat and let it gently simmer until the rice is extremely soft and swollen, about 25 minutes. While that cooks, cut the ginger into thin matchsticks.
2. Stir the chicken stock, fish sauce, salt, and sugar into the saucepan. Let the soup simmer on low heat for 10 minutes. Add half of the ginger, then continue simmering for another 10 minutes.
3. Spoon the soup into a bowl, then top it with the chicken, scallion, cilantro, and the rest of the ginger. Add salt to taste.