This soup recipe comes from Florence Fabricant and will use up quite a bit of radish. Serve it hot, or chill it and serve it cold.
In place of the green chili it calls for, you can also a Scotch bonnet pepper, but DON’T CUT IT UP. Just simmer the whole pepper in the soup when you add the shrimp, and then remove it before serving. You just want a bit of the heat, not the whole scorching thing.
5 cups defatted, salt-free chicken stock 2 cups peeled, thinly sliced daikon radish (about 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
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.
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.
Stir in the shrimp, fish sauce, lime juice and sugar. Simmer about two minutes longer, until the shrimp are cooked.