Thai chicken & ginger soup

35 ml	Vegetable oil
6 cloves	Garlic (crushed)
1½ cups	Rice (jasmine)
18 cups	Chicken stock
1½ kg	Chicken (fine diced)
1½ tsp	Salt
3 tbsp	Fresh ginger (finely sliced)
2 bunches	Spring onions (finely sliced)
1 Bunch	Coriander (chopped)
	White pepper

Method

1.      Heat the oil & garlic over a medium heat.

2.      Add the rice & toss around until white & opaque. About 5 mins.

3.      Pour in the chicken stock & bring to a gentle boil, reduce the heat & simmer until the rice has expanded & the soup starts to become velvety about 20 mins.

4.      Add the chicken, salt & ginger & simmer for about another 8-10 mins.

5.      Remove from the heat, check the seasoning & serve garnished with the coriander, white pepper & spring onions.