Name: Chicken and Rice Soup With Green Chiles and Ginger
Yield: 4 servings
Ingredients: 2 teaspoons sugar; 1 1-inch piece ginger, peeled, cut into very thin matchsticks; ¾ pound boneless, skinless chicken thighs; 6 cups homemade chicken stock or low-sodium chicken broth; 3 small shallots, halved; 4 garlic cloves; ¾ cup jasmine rice, rinsed; 2 tablespoons fresh lime juice; 1 tablespoon (or more) fish sauce; Kosher salt; 3 Thai green chiles, thinly sliced crosswise; 2 scallions, thinly sliced crosswise; 3 tablespoons crushed skin-on, roasted, unsalted peanuts

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Laura Murray

This is a stick-to-your-bones kind of chicken soup. If you want a soup with a lighter consistency, reduce the cook time by 10 minutes.

Recipe notes