Daikon-and-Chicken Soup

recipe

Yield:

1 1/2 quarts (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 309
Caloriesfromfat 12 %
Fat 4.1 g
Satfat 0.9 g
Monofat 1.1 g
Polyfat 0.7 g
Protein 32.1 g
Carbohydrate 32.5 g
Fiber 1.8 g
Cholesterol 66 mg
Iron 2.6 mg
Sodium 1286 mg
Calcium 49 mg

Ingredients

1 (3-inch) fresh green chile
3 tablespoons rice vinegar
5 cups no-salt-added chicken broth
2 cups thinly sliced, peeled daikon radish (about 1/2 pound)
1 pound skinned, boned chicken breasts, thinly sliced
2 tablespoons fish sauce
1 tablespoon fresh lime juice
1/8 teaspoon sugar
2 cups hot cooked long-grain rice
Chopped fresh cilantro (optional)

Preparation

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.

Note:

January 1995
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