Chicken Rice Soup with Tomatoes and Ginger

cooking.nytimes.com

Doug Hales

2 tablespoons unsalted butter, extra-virgin olive oil or virgin coconut oil

¼ cup tomato paste

2 tablespoons grated fresh ginger

Salt and pepper

6 cups (1 ½ quarts) chicken broth

1 to 1 ½ pounds boneless, skinless chicken thighs

¾ 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)

Directions at cooking.nytimes.com

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