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Ingredients
- ¾ lb. skinless, boneless chicken thighs
- ⅓ cup jasmine rice, rinsed
- 4 garlic cloves, thinly sliced
- 1 2" piece ginger, peeled, thinly sliced
- Kosher salt
- 2 small sweet potatoes, unpeeled, cut into ½"-thick rounds
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. soy sauce
- ½ bunch cilantro, coarsely chopped
- Freshly ground black pepper
Details
Adapted from bonappetit.com
Preparation
Step 1
Bring chicken, rice, garlic, ginger, and 5 cups water to a boil in a large saucepan. Add a big pinch of salt. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until rice has swelled and chicken is firm, 10–12 minutes.
Add potatoes to pan and cook over medium-low heat, still uncovered and stirring occasionally, until soup is thickened and potatoes and rice are tender, 15–20 minutes longer. Transfer chicken to a bowl and shred with 2 forks, then return to pot. Stir in lemon juice and soy sauce; taste soup and season with salt if needed.
Divide soup among bowls. Top with cilantro and lots of black pepper.
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