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| Daikon-And-Chicken Soup Recipe |
Category: Stews
Rating:
N/A
Servings: 1-1/2
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Ingredients
1 fresh green chile, (3-inch)
3 tablespoon rice vinegar
5 cup no-salt-added chicken broth
2 cup thinly sliced peeled daikon radish,; (1/2 pound)
1 lb skinned boned chicken breasts, thin; ly sliced
2 tablespoon fish sauce
1 tablespoon fresh lime juice
1/8 teaspoon sugar
2 cup hot cooked long-grain rice
1 chopped fresh cilantro, (optional)
Cooking Directions:
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
stews,soupsand
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