Daikon-and-chicken soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Fresh green chile -- 3-inch | |
| 3 | tablespoons | Rice vinegar |
| 5 | cups | No-salt-added chicken broth |
| 2 | cups | Daikon radish -- thinly |
| Sliced | ||
| (about 1/2 pound) | ||
| 1 | pounds | Skinless boneless chicken |
| Br | ||
| 2 | tablespoons | Fish sauce |
| 1 | tablespoon | Fresh lime juice |
| ⅛ | teaspoon | Sugar |
| 2 | cups | Hot cooked long-grain rice |
| Chopped fresh cilantro -- | ||
| Opti | ||
Directions
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
Recipe By :