In a large pot, combine the rinsed jasmine rice and 6 cups of chicken broth. Bring the mixture to a boil over medium heat. Stir occasionally to prevent the rice from sticking to the bottom. Once boiling, reduce the heat to low, cover the pot, and let the rice simmer gently for about 15 minutes until it becomes soft and porridge like.

While the rice is cooking, prepare the ground meat. In a separate bowl, mix the ground pork or chicken with 1 tbsp of fish sauce, 1/2 tsp white pepper, and half of the minced garlic. This step infuses the meat with the classic Thai flavours and ensures the meat is seasoned throughout.

In a small pan, heat a little oil over medium heat. Add the remaining minced garlic and sauté until fragrant and golden brown. This will create a more intense garlic flavour, which is crucial for the base of the soup. Set aside some fried garlic for garnish.

Add the seasoned ground meat into the rice mixture, breaking it up into small pieces as it cooks. Continue cooking for about 10 minutes, or until the meat is fully cooked and the rice has thickened into a creamy consistency.

Stir in the sliced ginger, soy sauce, and the remaining fish sauce into the pot. Taste the soup and adjust seasoning with additional fish sauce or soy sauce if needed. This balance of salty and savoury flavours is key to an authentic Khao Tom experience.

Allow the soup to simmer gently for another 5-10 minutes to let the flavours meld together. Stir occasionally to ensure the rice does not stick to the bottom of the pot.

Once the soup has reached your desired consistency, remove from heat and stir in the fresh green onions and chopped cilantro. These herbs add a fresh brightness to the dish, complementing the savoury notes of the broth.

To serve, ladle the hot Khao Tom into bowls and garnish with fried garlic for extra flavour and texture. Add a lime wedge on the side for a squeeze of tanginess just before eating. Enjoy your Khao Tom with a side of chili flakes, fish sauce, or soy sauce for added seasoning if desired.