Title: Daikon-And-Chicken Soup
Categories: Soups and, Stews
Yield: 4 Servings

1 Fresh green chile, (3-inch)
3 tb Rice vinegar
5 c No-salt-added chicken broth
2 c Thinly sliced peeled daikon
-radish, (1/2 pound)
1 lb Skinned boned chicken
-breasts, thinly sliced
2 tb Fish sauce
1 tb Fresh lime juice
1/8 ts Sugar
2 c Hot cooked long-grain rice
Chopped fresh cilantro,
-(optional)

Remove stem from chile; cut chile in half lengthwise, and discard seeds.

Combine chile and vinegar in a blender, and process until smooth; set
aside.

Bring broth to a simmer in a large saucepan; add radish, and cook 5
minutes. Add chile mixture, chicken, and next 3 ingredients; simmer 5
minutes or until chicken is done. Stir in rice; garnish with cilantro, if
desired. Yield: 1-1/2 quarts (serving size: 1-1/2 cups).

Per serving: 400 Calories; 3g Fat (5% calories from fat); 35g Protein; 68g
Carbohydrate; 54mg Cholesterol; 727mg Sodium

Recipe by: Cooking Light, Jan/Feb 1995, page 71

Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.