1/3 cup plus 1 tablespoon jasmine rice, rinsed
7 cups water
5 pouches Savory Choice Chicken Broth Concentrate
One 3-inch piece of fresh ginger, peeled
Pinch each of salt and sugar
1/2 cup shredded cooked chicken
2 scallions, thinly sliced crosswise
2 tablespoons coarsely chopped cilantro
In a medium saucepan, cover the rice with 4 cups of water and the 3 Savory Choice Stick Pouches. Bring to a boil over high heat. Reduce the heat to low and simmer until the rice is tender, about 25 minutes.
Meanwhile, cut the piece of ginger into slivers: Thinly slice the ginger crosswise; stack the slices, removing the bottom rounded slice, so the stack is stable and easy to work with; cut the slices lengthwise into thin slivers.
Add the remaining 3 cups of water, 2 Savory Choice Stick Pouches, fish sauce, salt and sugar to the rice, bring to a simmer and continue cooking over low heat for 10 minutes. Stir in half of the ginger and simmer for 10 minutes longer.
Ladle the soup into shallow bowls, garnish with the shredded chicken, sliced scallions, chopped cilantro and the remaining slivered ginger and serve.
MAKE AHEAD The recipe can be made through Step 3 and refrigerated overnight. When reheating, add extra Chicken Broth to adjust the consistency.
NOTES This recipe could be made using Savory Choice Beef Broth Concentrate with cooked beef instead.