Daikon-and-chicken soup

Yield: 8 servings

Measure Ingredient
1 Fresh green chile -- 3-inch
3 tablespoons Rice vinegar
5 cups No-salt-added chicken broth
2 cups Daikon radish -- thinly
(about 1/2 pound)
1 pounds Skinless boneless chicken
2 tablespoons Fish sauce
1 tablespoon Fresh lime juice
⅛ teaspoon Sugar
2 cups Hot cooked long-grain rice
Chopped fresh cilantro --

Recipe by: Cooking Light, Jan/Feb 1995 Remove stem from chile; cut chile in half lengthwise, and discard seeds. Combine chile and vinegar in a blender, and process until smooth; aset 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.

Typed by Olivia Liebermann

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