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Tri-Asian Soup

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By KMVT News

Serves 4
2 teaspoons sesame oil
3 small carrots, sliced
1 clove garlic, finely chopped
1/2 red bell pepper, chopped
1 cup frozen shelled edamame beans (soy beans)
2 cups Chinese style BBQ pork meat (“pork and seeds” meat)
4 cups chicken stock
2 tablespoons soy sauce
1 teaspoon chili garlic sauce
4 ounces rice noodles

Serve with:
* lime wedges
* chopped peanuts
* sliced radishes
* chopped fresh cilantro leaves
* chopped fresh basil leaves
* chili flakes
*toasted sesame seeds

Heat the sesame oil up over medium heat in a large saucepan. Add the sliced carrots,
chopped garlic, bell pepper and frozen edamame beans. Saute for 3-5 minutes. Add the
pork meat, chicken stock, soy sauce and chili garlic sauce. Bring the soup to a boil then
turn the heat down to low and simmer for 20 minutes. Add the rice noodles and bring
the soup back up to a low boil. Allow to boil for another 8-10 minutes or until the rice
noodles are al dente. Serve soup in individual soup bowls. Squeeze a desired amount
of lime juice over the top of the soup when serving and top with peanuts, sliced
radishes, fresh herbs, chili flakes and sesame seeds.

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