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servings:

Chicken and rice soup is meant to be gentle, and this one is. But it’s also subtly spicy from fried ginger, and a little sweet from tomatoes used twice: in paste form to build a caramelized base and in fresh, bright bursts. The final additions of fish sauce, lime and sesame or chile oil make the soup reminiscent of sizzling rice soup and tom yum, and allow you to adjust how robust you need the soup to be. Add less for a calming, mild soup and more if you need something powerful and pungent to clear your mind and congestion.

• 2 tablespoons unsalted butter, extra-virgin olive oil or virgin coconut oil
• 1/4 cup tomato paste
• 2 tablespoons grated fresh ginger
• Salt and pepper
• 6 cups (1 1/2 quarts) chicken broth
• 1 to 1 1/2 pounds boneless, skinless chicken thighs
• 3/4 cup long-grain white rice (unrinsed)
• 1 pint (about 10 ounces) cherry or other small tomatoes
• 2 tablespoons fish sauce or soy sauce, plus more to taste
• 1 lime, cut into wedges, for squeezing
• Toasted sesame oil or chile oil, for serving (optional)

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