Thai Eggplant Curry Shrimp Soup

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, thai eggplant curry shrimp soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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Thai Eggplant Curry Shrimp Soup is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Thai Eggplant Curry Shrimp Soup is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook thai eggplant curry shrimp soup using 14 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Thai Eggplant Curry Shrimp Soup:
  1. Make ready 2 large eggplants
  2. Take 1 onion
  3. Prepare 1 stick lemongrass
  4. Get 1 tbsp fresh chopped ginger
  5. Take 3 clove garlic
  6. Take 1 can coconut milk
  7. Make ready 1⁄2 can coca goya
  8. Take 1⁄2 cup heavy cream
  9. Take 2 quart chicken stock
  10. Get 1 scallion
  11. Get 5 tbsp vegg oil
  12. Get 1 1⁄2 oz red curry paste
  13. Prepare 1 lb pork belly
  14. Get 1 lb medium shrimp

This is a quick curry with Thai flavors featuring eggplant, tofu, coconut milk, and cherry tomatoes. Eggplant Challenge: Roasted Eggplant w/ Garlic Shrimp Sauce. This shrimp curry is my husband Michael's favorite Thai dish. Before you jump to Thai Eggplant Curry Shrimp Soup recipe, you may want to read this short interesting healthy tips about The Very Best Approach to Track Your Food.

Instructions to make Thai Eggplant Curry Shrimp Soup:
  1. cut up pork belly into pieces & place in large pot on medium heat
  2. cook pork until all fat is rendered…remove cooked pork & leave grease on bottom of pan
  3. add 2 tablespoons of vegg oil & chopped onion & cook until onion is clear
  4. add remaining vegg oil & stir in curry paste until it mixes with the oil…then quickly stir in the coconut milk
  5. chop up eggplant to cube size & chop up all other veggies & add all veggies & remaining ingredients into the pot & cook on medium heat for a half hour…except for the shrimp & pork
  6. cook shrimp in seperate pan with lil oil and place aside
  7. remove all veggies from pot & put in food processor with lil soup and grind into a puree & mix back into the soup and mix in well
  8. add shrimp into the pot & serve with some chopped up scallion to garnish

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