Recipe - Daikon-And-Chicken Soup

1 Fresh green chile, (3inch)
3 tablespoon Rice vinegar
5 cup Nosaltadded chicken broth
2 cup Thinly cut or sliced up peeled daikon
radish, (One half pound)
1 pound Skinned boned chicken
breasts, thinly cut or sliced up
2 tablespoon Fish sauce
1 tablespoon Fresh lime juice
1/8 teaspoon Sugar
2 cup Hot cooked longgrain 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: 1One half quarts (serving size: 1One half 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 MCRecipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.