Cold Thai Daikon And Shrimp Soup

Ingredients

• 5 cups defatted, salt-free chicken stock
• 2 cups peeled, thinly sliced daikon radish ( 1/2 pound)
• 1 slender green chili, about 3-inches, or 1 jalapeno pepper
• 3 tablespoons rice vinegar
• 1 teaspoon salt
• ½ pound medium shrimp, peeled, deveined and split in half
• 2 tablespoons Thai fish sauce
• 1 tablespoon fresh lime juice
• Pinch of sugar
• 1 tablespoon fresh coriander leaves

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    117 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 13 grams protein; 66 milligrams cholesterol; 1205 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Place the chicken stock in a saucepan, bring to a simmer and add the daikon radish. Simmer about five minutes, until the daikon becomes translucent.
2. While the daikon is cooking, seed and chop the green chili or jalapeno and combine it with the vinegar and salt in a blender or a mini food processor. Process to make a pale green liquid. Stir this into the soup.
3. Stir in the shrimp, fish sauce, lime juice and sugar. Simmer about two minutes longer, until the shrimp are cooked.
4. Transfer the soup to a bowl, cover and refrigerate until cold. To serve, float coriander leaves on top of each portion.