The best part of this soup is the toppings so don't skimp on the fresh cilantro, jalapeno, onion at the end. The best part of this soup is that it takes an hour to make and satisfies any Pho like cravings you may have, without all the fuss.
2lbs boneless chicken thighs
2" piece ginger, peeled, crushed
2 star anise
1 cinnamon stick
2 whole cloves
4 cups chicken broth
4 cups water
2 cups sushi rise, rinsed
1 tablespoon fish sauce
1 scallion, thinly sliced
1 jalapeno, thinly sliced
1/2 cup cilantro leaves with tender stems
1/4 cup thinly sliced onion
1 teaspoon brown sugar
Bring chicken, kombu, ginger, anise, cinnamon, cloves, stock, water to a simmer. Simmer until chicken is fully cooked
Transfer chicken to a plate
Strain broth, discarding solids
Return broth to pot and add rice, fish sauce, brown sugar and shredded chicken. Cook rice for about 20 minutes until tender.
Serve in a soup bowl and top with jalapeño, cilantro, white onion, soy sauce and Sriracha.