Thai Rice Soup with Shrimp

Instructions

1. Prepare the aromatics
   Heat vegetable oil in a large pot over medium heat. Add the white parts of green onions, minced garlic, lemongrass, and galangal. Sauté for 2-3 minutes until fragrant, being careful not to burn the garlic.
2. Cook the rice
   Add the rinsed jasmine rice to the pot and stir to coat with the aromatic oil. Cook for 1-2 minutes, stirring frequently, until the rice becomes slightly translucent around the edges.
3. Simmer the soup
   Pour in the chicken broth and 2 tablespoons of fish sauce. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, stirring occasionally, until the rice is tender and the soup has thickened slightly.
4. Add the shrimp
   Once the rice is tender, add the shrimp to the pot. Cook for 3-4 minutes until the shrimp turn pink and are fully cooked through. Remove from heat.
5. Season and finish
   Stir in the lime juice and remaining 1 tablespoon of fish sauce. Taste and adjust seasonings as needed. Remove lemongrass and galangal pieces (or warn diners to eat around them).
6. Garnish and serve
   Ladle the hot soup into bowls. Top with the green parts of the green onions, cilantro, and sliced chilies if using. Serve immediately with additional lime wedges on the side for extra brightness.