This is how Thai Eggplant Curry Shrimp Soup may help you in weight loss
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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 Some Foods That Help Your Heart.
You already are aware that you must have a strong and healthy heart. Think about this: How can the rest of your body continue to be healthy if your heart isn’t healthy? You already know that if you want your heart to be healthy, you must follow a good and healthy lifestyle and work out on a regular basis. Are you aware, however, that there are some foods that can help you have a healthy heart? Keep on reading to learn which foods are beneficial for your heart.
Be aware that fish is basically the healthiest food you can include in your diet. You already know this because, by now, you’ve likely been taught to consume fish at least a couple of times a week. This is especially true for those suffering from heart problems or who are worried that their hearts are not in good shape. Be aware that fish is loaded with Omega 3’s which are what allows your body to break down unhealthy cholesterol. Try consuming fish in at least two meals each week.
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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 cook thai eggplant curry shrimp soup you only need 14 ingredients and 8 steps. Here is how you do that.
The ingredients needed to cook Thai Eggplant Curry Shrimp Soup:
- Prepare 2 large eggplants
- You need 1 onion
- Prepare 1 stick lemongrass
- You need 1 tbsp fresh chopped ginger
- You need 3 clove garlic
- Use 1 can coconut milk
- Prepare 1/2 can coca goya
- Use 1/2 cup heavy cream
- Prepare 2 quart chicken stock
- Prepare 1 scallion
- You need 5 tbsp vegg oil
- Provide 1 1/2 oz red curry paste
- Prepare 1 lb pork belly
- Take 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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