Combine the honey and 50ml of freshly boiled water in a small bowl, stirring to dissolve the honey. Add the ginger and leave in the solution until cool; drain and set aside.

Bring chicken, stock, shallots or onion, lemon grass and garlic to a boil in a large saucepan. Reduce heat and simmer until the chicken is cooked through, 15-20 minutes. Transfer the chicken and garlic to a cutting board and let it cool; discard shallots or onion and lemon grass. Squash the garlic to a paste using the side of a large knife; return to the saucepan and stir to combine. Shred the chicken; set aside.

Bring the soup to the boil and add the rice. Reduce heat and simmer, stirring occasionally, until the rice is tender and the grains have burst (it should thickened a little from the starch in the rice) This will take approximately 30-35 minutes. Stir in the lime juice, fish sauce, and the reserved shredded chicken; taste and adjust seasonings with more fish sauce and lime juice if necessary.

Divide the soup into bowls; top with reserved ginger, chillis, spring onions and peanuts.