1. Rinse the jasmine rice and bring it to the boil in the chicken stock with the ginger cut into thin strips, then simmer for 20 minutes until the grains are soft and slightly split.
2. Meanwhile finely chop the garlic and fry gently in the oil until golden; set the garlic oil aside.
3. Peel and devein the prawns.
4. Season the soup with the fish sauce and white pepper, then add the prawns and cook for 2-3 minutes until pink.
5. Slice the spring onions and finely chop the coriander.
6. Ladle into bowls and sprinkle with spring onion, coriander and the fried garlic oil.
Tip: A favourite Thai breakfast and midnight comfort food, gentle on the stomach. If you have leftover cooked rice, it's ready in 5 minutes – just bring it to the boil in the stock.
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