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Before you jump to Thai Eggplant Curry Shrimp Soup recipe, you may want to read this short interesting healthy tips about Help Your Heart with Food.
You already realize that the body requires a heart that is strong and healthy. Obviously, if your heart isn’t healthy then the rest of you isn’t going to be healthy also. You already know that regular exercise and a healthy lifestyle are vital in terms of the total health of your heart. Are you aware, though, that there are several foods that can help you have a healthy heart? Today, you will find out which foods are beneficial for your heart.
Be aware that your heart can benefit if you eat blueberries. Blueberries are full of antioxidants, particularly pterostilbene. Pterostilbene works just like the resveratrol in grapes. Pterostilbene helps the body be better at processing fats and choelsterol. The more effortless it is for your body to break down fat and cholesterol, the less likely it is for those things to accumulate in your system and cause heart problems. That just means that it helps keep your heart as healthy as it can be.
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We hope you got insight from reading it, now let’s go back to thai eggplant curry shrimp soup recipe. To make thai eggplant curry shrimp soup you need 14 ingredients and 8 steps. Here is how you do that.
The ingredients needed to cook Thai Eggplant Curry Shrimp Soup:
- Take 2 large eggplants
- Use 1 onion
- You need 1 stick lemongrass
- Get 1 tbsp fresh chopped ginger
- Prepare 3 clove garlic
- Prepare 1 can coconut milk
- You need 1/2 can coca goya
- You need 1/2 cup heavy cream
- Prepare 2 quart chicken stock
- Use 1 scallion
- Provide 5 tbsp vegg oil
- Provide 1 1/2 oz red curry paste
- Use 1 lb pork belly
- You need 1 lb medium shrimp
Instructions to make Thai Eggplant Curry Shrimp Soup:
- cut up pork belly into pieces & place in large pot on medium heat
- cook pork until all fat is rendered…remove cooked pork & leave grease on bottom of pan
- add 2 tablespoons of vegg oil & chopped onion & cook until onion is clear
- add remaining vegg oil & stir in curry paste until it mixes with the oil…then quickly stir in the coconut milk
- 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
- cook shrimp in seperate pan with lil oil and place aside
- 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
- add shrimp into the pot & serve with some chopped up scallion to garnish
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