Cold Thai Daikon And Shrimp Soup
Published August 20, 1994
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
5 cups defatted, salt-free chicken stock
2 cups peeled, thinly sliced daikon radish ( ½ 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 analysis per serving (6 servings)
9 grams carbs; 67 milligrams cholesterol; 116 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 3 grams fat; 1 gram fiber; 810 milligrams sodium; 13 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 3
Stir in the shrimp, fish sauce, lime juice and sugar. Simmer about two minutes longer, until the shrimp are cooked.
- Step 4
Transfer the soup to a bowl, cover and refrigerate until cold. To serve, float coriander leaves on top of each portion.
Private Notes
Comments
I've never heard of this as anything 'traditional' in Thai cooking; the flavor profiles of sweet, sour, spicy, and salty at the end read well enough, but while it's possibly quite tasty, there isn't much to me to recommend this as anything I might consider 'Thai'. I could be wrong.
I added arame seaweed but otherwise I followed the recipe to the T. This turned out surprisingly delicious.