Step 1

In a large soup pot over medium heat, saute garlic in olive oil until light brown.

Step 2

Add ginger and onion, and sauté for a minute.

Step 3

Add chicken cube and stir until it melts.

Step 4

Add chicken and stir-fry until both sides turn light brown.

Step 5

Add fish sauce and simmer for another minute.

Step 6

Add rice and water. Mix well. Cover and simmer in medium heat for about 40 minutes or until the rice is fully cooked. Stir occasionally.

Step 7

Put-in the hard boiled eggs

Step 8

Add the safflower for additional color and aroma.

Step 9

Stir in a small amount of sliced green onions. Add salt and pepper if necessary.

Step 10

If rice soup becomes too thick, add a little water to thin it a bit. Garnish each bowl serving with sliced green onions and fried garlic just before serving.

Step 11

Sprinkle a little lemon juice on the soup servings. (optional)