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