Set a large soup pot or Dutch oven over medium heat and add the olive oil.

Put the diced onion, carrots, and celery into the pot. Sprinkle in 3/4 teaspoon of the salt.

Cook the vegetables, stirring every minute or so, for 5 to 6 minutes, until the onion looks soft and the carrots start to lose their raw edge.

Add the grated ginger to the pot.

Cook for 30 seconds, stirring, until the ginger smells fragrant.

Lay the chicken thighs into the pot on top of the vegetables.

Pour the chicken broth and coconut milk into the pot. Use a spoon to gently move the chicken so it is mostly submerged in the liquid.

Stir the rinsed rice into the pot.

Raise the heat to medium-high and bring the soup to a boil.

Lower the heat to a gentle simmer and leave the pot partly covered. Cook for 18 to 20 minutes, until the rice is tender and the chicken is cooked through.

Lift one chicken thigh from the pot and cut into the thickest part. If the meat is no longer pink, transfer all of the chicken to a plate.

Use two forks to shred the chicken into bite-size pieces on the plate.