Thai Lemongrass Coconut Rice Congee with Soft Egg and Chili Crisp

In a big ol' pot, toss in the rice, water or broth, smashed lemongrass, sliced ginger, salt, and mushrooms if you are using them. Crank up the heat until it starts boiling—then turn it down to a gentle simmer and let the magic happen.

Allow everything to simmer for 25–30 minutes, giving it a little stir now and then, until the rice breaks down into a silky, thick congee. Fish out and discard the lemongrass and ginger bits once it is ready.

Stir in the coconut milk, fish sauce, and lime juice. Do a little taste test and add more salt if needed. If the congee gets too thick, splash in a tiny bit of water to keep it luscious and pourable.

Grab your eggs and gently simmer them in boiling water for 6½ minutes—then peel and cool them down in ice water so they stay perfect. They will be your soft, dreamy topping.

Ladle the warm congee into bowls. Top generously with the peeled eggs, cilantro, scallions, fried shallots, and a drizzle of chili crisp. Finish with a squeeze of lime for that zesty punch!