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Ingredient
Thai Eggplant Curry Shrimp Soup
Introduce
Chef :
WeekendWarriorsThai Eggplant Curry Shrimp Soup
This recipe is my creation....the base of the recipe ic Caribbean....but changing certain ingrediants & add others has made this unique....you will not find it in any cookbook or website... :chef
Ingredient
Food ration :
8 servingsCooking time :
1 hour
2 large
eggplants
1
onion
1 stick
lemongrass
1 tbsp
fresh chopped ginger
3 clove
garlic
1 can
coconut milk
1/2 can
coca goya
1/2 cup
heavy cream
2 quart
chicken stock
1
scallion
5 tbsp
vegg oil
1 1/2 oz
red curry paste
1 lb
pork belly
1 lb
medium shrimp
Cooking instructions
* Step 1
cut up pork belly into pieces & place in large pot on medium heat
* Step 2
cook pork until all fat is rendered...remove cooked pork & leave grease on bottom of pan
* Step 3
add 2 tablespoons of vegg oil & chopped onion & cook until onion is clear
* Step 4
add remaining vegg oil & stir in curry paste until it mixes with the oil...then quickly stir in the coconut milk
* Step 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
* Step 6
cook shrimp in seperate pan with lil oil and place aside
* Step 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
* Step 8
add shrimp into the pot & serve with some chopped up scallion to garnish
Note: if there is a photo you can click to enlarge it
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