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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 Below Are A Few Basic Explanations Why Eating Apples Is Good.
Everyone has heard the saying “an apple a day will keep the doctor away”, but the question is, is this really a true statement. Many people have lived with this viewpoint for many years, and they in addition pass this on to their children. This concept is known all over the world and individuals just take it as fact without knowing if this is really true. In this article we are going to be looking at apples to see if they really are a food that will help to keep you healthy.
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And now you know why men and women tell you that you should eat an apple every day. The one thing you should understand is that we only discussed a handful of the benefits of eating apples. It is possible to discover many more benefits regarding your health in relation to apples. When you go shopping again, make sure you buy a number of apples, their in the produce department. These apples can certainly wind up helping you to live a longer and healthier life.
We hope you got benefit 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 make Thai Eggplant Curry Shrimp Soup:
- Use 2 large eggplants
- Use 1 onion
- Take 1 stick lemongrass
- Provide 1 tbsp fresh chopped ginger
- Prepare 3 clove garlic
- Prepare 1 can coconut milk
- Take 1/2 can coca goya
- Use 1/2 cup heavy cream
- You need 2 quart chicken stock
- You need 1 scallion
- Prepare 5 tbsp vegg oil
- Prepare 1 1/2 oz red curry paste
- Use 1 lb pork belly
- Prepare 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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