Cold Thai Daikon And Shrimp Soup

• 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
• 1/2 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

1. Place the chicken stock in a saucepan, bring to a simmer and add the daikon radish.
2. Simmer about five minutes, until the daikon becomes translucent.
3. 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.
4. Process to make a pale green liquid.
5. Stir this into the soup.
6. Stir in the shrimp, fish sauce, lime juice and sugar.
7. Simmer about two minutes longer, until the shrimp are cooked.
8. Transfer the soup to a bowl, cover and refrigerate until cold.
9. To serve, float coriander leaves on top of each portion.

chicken, green chili, rice vinegar, salt, shrimp, fish sauce, lime juice, sugar, fresh coriander leaves

Taken from cooking.nytimes.com/recipes/9774 (may not work)