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Ingredients
- 1 (15-ounce) can Pacific Northwest Canned Pears, halves or slices, in juice, drained and juice reserved
- 1 tablespoon canola or vegetable oil
- 1 cup thinly sliced onions
- 2 tablespoons finely chopped or grated fresh ginger root
- 1-1/2 teaspoons finely chopped garlic
- 3 cups vegetable broth
- 3 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1/2 to 1 tablespoon Thai curry paste, red or green
- 1-1/2 cups peeled and diced sweet potatoes
- 1 cup shredded carrots
- 1 cup julienned bell pepper strips, a mix of colors
- 1 cup coconut milk
- 1/4 cup coarsely chopped fresh cilantro
- 1/4 cup freshly squeezed lime juice
- 1 tablespoon finely chopped or grated lime zest
- 3 cups cooked rice, for serving
- Toasted coconut, finely chopped scallions and chopped peanuts for garnish, as desired
Method
Pour the reserved pear juice into a measuring cup and add water to measure 1 cup. Dice pears and set aside.
In large, heavy pot over medium heat, heat the oil. When it is hot, add the onions and sauté 3 minutes. Stir in ginger and garlic and continue to cook 2 minutes. Pour in the broth, reserved pear juice, soy sauce, vinegar and curry paste; bring to a boil. Reduce the heat and simmer 5 minutes.
Add the potatoes and carrots; simmer 10 minutes. Stir in peppers and return to a simmer. Mix in pears and return to a simmer. Keep warm. Just before serving, add the coconut milk and return to a simmer. Stir in cilantro, lime juice and zest.
To serve, evenly divide the soup between 6 bowls. Top with 1/2 cup rice. Garnish with toasted coconut, minced scallions and chopped peanuts, if desired.
Servings
Makes 6 servings.Ingredients
- 1/4 cup canola or vegetable oil
- 4 cups thinly sliced sweet onions
- 1/2 cup finely chopped or grated fresh ginger root
- 2 tablespoons finely chopped garlic
- 12 cups vegetable broth
- 2/3 cup soy sauce
- 1/2 cup rice wine vinegar
- 3 to 4 tablespoons Thai curry paste, red or green
- 2 pounds 10 ounces (6 cups) peeled and diced sweet potatoes
- 1-3/4 pounds (4 cups) shredded carrots
- 1-1/4 pound (4 cups) julienned bell pepper strips (mixed colors)
- 3 pounds (8 cups) Pacific Northwest Canned Pears, diced, in juice, drained and juice reserved
- 4 cups coconut milk
- 1 cup coarsely choppped fresh cilantro
- 1 cup freshly squeezed lime juice
- 1/4 cup finely chopped or grated lime zest
- 12 cups cooked rice, for serving
- Toasted coconut, minced scallions and chopped peanuts for garnish, as desired
Method
In large, deep heavy stock pot over medium heat, heat the oil. Add the onions and sauté 3 minutes. Stir in ginger and garlic and continue to cook 2 minutes. Pour in broth, 4 cups reserved pear juice, soy sauce, vinegar and curry paste; bring to a boil. Reduce heat and simmer 5 minutes.
Add sweet potatoes and carrots; simmer 10 minutes. Stir in bell peppers and return to a simmer. Add pears and return to a simmer. Keep warm. Just before serving, add coconut milk and return to a simmer. Stir in cilantro, lime juice and zest.
For each serving, ladle 1-1/2 cups soup into a bowl, top with 1/2 cup rice and garnish with toasted coconut, minced scallions and chopped peanuts, if desired.
