Thai Eggplant Curry Shrimp Soup

• 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

eggplants, onion, lemongrass, ginger, clove garlic, coconut milk, coca goya, heavy cream, chicken, scallion, vegg oil, red curry, pork belly, shrimp

Taken from cookpad.com/us/recipes/342510-thai-eggplant-curry-shrimp-soup (may not work)