If you don’t have any leftover steamed jasmine rice in the fridge, then steam 3 cups of jasmine rice in a rice cooker.

To a medium-sized pot, large enough to lay 3 large chicken breasts beside each other, pour in just enough water to cover the chicken breasts, and add the knobs of ginger and galangal, lemongrass, and kaffir lime leaves.

Turn on the heat, bring the water to boil, then immediately turn to the heat down to low to a simmer. Use a digital kitchen thermometer to check the internal temperature of the chicken breasts and when it reaches 74°C (165°F) in the thickest part of the chicken, remove the breasts and set them aside until they’re cool enough to touch.

Use a small strainer to remove any scum and impurities from the chicken stock that was your chicken breast poaching water, then add another litre of water, and the salt and white pepper and boil for 10 minutes.

Add the steamed jasmine rice to the stock and the Thai fish sauce, and stir, add more water if needed, then turn the heat down to low and simmer for 5 minutes or so. If needed add more water to reach the consistency you like and simmer a little longer so it’s nice and hot.

Use two forks or your hands to shred the poached chicken, then peel the boiled eggs.

Taste the rice soup and adjust seasoning if needed, adding more salt, pepper and/or fish sauce.

Ladle the rice soup into bowls, arrange the shredded chicken on top, place the boiled eggs beside the chicken and slice them, sprinkle on some sliced spring onions, crispy fried shallots, and a few slices of red chillies, and serve immediately with additional garnishes, fish sauce, and condiments, such as chilli oil.