Thai Eggplant Curry Shrimp Soup Recipe

Name: Thai Eggplant Curry Shrimp Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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

836

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 large eggplants, 1 onion, 1 stick lemongrass, 1 tbsp fresh chopped ginger, and more.

Yes, Thai Eggplant Curry Shrimp Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Eggplant Curry Shrimp Soup

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