Khao Tom Gai (Thai Ginger-Chicken Rice Soup)

In a small pot, bring 2 cups of water or light chicken stock to a gentle simmer with 2 tablespoons of thinly sliced fresh ginger and a splash of fish sauce.

Thinly slice the raw chicken breast into bite-sized strips and add to the simmering broth. Poach for 3-4 minutes until the chicken is tender and cooked through.

Stir in the cooked white rice, allowing it to heat through and soften slightly in the fragrant liquid.

Add the fresh spinach, folding it into the hot soup just until it wilts and turns bright green, about 30 seconds.

Ladle into a deep ceramic bowl. Drizzle with a tiny amount of high-quality oil to carry the aromatics.

Finish with a generous handful of fresh cilantro, a pinch of white pepper, and a dash of palm sugar to balance the savory-salty profile. Serve immediately while steaming hot.