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In a large pot or Dutch oven, heat the butter over medium. Add the tomato paste and ginger, season with salt and pepper and stir until the tomato paste is a shade darker and sticking to the bottom of the pot, 2 to 4 minutes.
Add the chicken broth, chicken thighs and rice. Season lightly with salt. Bring to a simmer over medium-high heat, then reduce heat and simmer for 15 minutes.
Meanwhile, chop the tomatoes until they’re roughly quartered. After the soup has simmered for 15 minutes, add the tomatoes and simmer until the chicken is cooked through and the rice starts to break down and lose its shape, a further 10 to 15 minutes.
Using tongs, remove the chicken from the pot and transfer to a medium bowl. Using two forks, shred the chicken into pieces, then stir it back into the soup. Stir in the fish sauce. Season to taste with fish sauce and pepper. Serve with a squeeze of lime juice and a few drops of sesame or chile oil, if using.