Daikon-And-Chicken Soup
- 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.
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.
