Ingredients

• 1 onion, peeled and chopped
• 1 tablespoon of chopped garlic
• 1 smoked ham hock
• 2 quarts chicken stock
• 4 large eggplant, peeled and cut into large dice
• 1/4 cup curry powder
• 1 can coconut milk
• 1 small knob of fresh ginger, peeled and chopped
• 1 stalk of lemon grass, chopped
• 1/2 cup heavy cream
• 1/2 can Coco Lopez

Instructions

1. In a heavy bottomed pot, saute onions, garlic and ham hock until the onions are translucent. Add all other ingredients and cook for 1/2 hour under slow to medium heat. Puree in a food processor and strain through a fine sieve. Season and serve hot.