Ingredients

• 1/2 bunch cilantro, divided
• 2 Tbsp. sugar
• 1 (6") piece ginger, peeled, thinly sliced into rounds
• 3 garlic cloves, thinly sliced
• 4 scallions, pale-green and white parts left whole, dark-green parts thinly sliced lengthwise
• 1 1/2 lb. skinless, boneless chicken thighs
• 1 Fresno chile, halved, seeds removed
• Kosher salt
• 2 Tbsp. soy sauce
• Freshly ground black pepper

Instructions

1. Gather half of cilantro into a bundle and tie together with kitchen twine. Coarsely chop remaining cilantro (stems and all); set aside for serving.
2. Heat sugar and 3 Tbsp. water in a large saucepan over medium. Cook, stirring often, until sugar dissolves, about 2 minutes. Continue to cook, swirling pan occasionally, until syrup is golden amber, 4–6 minutes.
3. Add ginger and cook, stirring occasionally, until ginger is softened slightly, about 5 minutes. Add garlic and pale-green and white scallion parts and cook, stirring often, until garlic is fragrant, about 2 minutes. Stir in cilantro bundle, chicken, chile, and a big pinch of salt. Pour in 8 cups cold water and bring to a boil. Reduce heat to medium-low, bring to a bare simmer, and cook, stirring occasionally, until chicken is cooked through, 10–12 minutes. Discard chile and scallions. Keep soup warm over medium-low heat.
4. Transfer chicken to a plate and let cool slightly. Shred chicken and stir back into soup. Add soy sauce and stir to combine. Remove pot from heat; taste and season with salt, if needed.
5. Serve soup topped with dark-green scallion parts, reserved chopped cilantro, and a few turns of pepper.
6. Soup (without scallion greens or cilantro) can be made 3 days ahead. Let cool, then cover and chill.