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Vietnamese Malabar Spinach and Shrimp Soup (Canh Mung Toi) Recipe (with Video)

Asian, Easy, Vietnamese
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By
angcooks

Discover our Vietnamese Malabar Spinach and Shrimp Soup (Canh Mung Toi) Recipe, a International recipe perfect as a soup recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
6

Prep 15min | Cook 15min

Ingredients

Main Ingredients
- 1 bundle malabar spinach (Mong Toi)
- 1 loofa squash
- 10 shrimps
- 4 cups water
- 8 cups Chicken stock
Seasoning
- 1 tbsp chicken powder
- 0.5 tbsp Sugar
- 0.333 tbsp MSG
- Black pepper
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Directions

Preparation of Ingredients
1. Clean and prep your malabar spinach and loofa squash (optional).
2. For the malabar spinach, discard the stems and only keep the leaves.
3. Slice into bite size pieces.
4. Set aside.
Preparing the Soup Base
1. In a large pot, add your dried shrimp.
2. Add in 8 cups of chicken stock and 4 cups of water. Wait for it to reach a boil.
Preparing the Shrimp Paste
1. While waiting, mince your shrimp into paste like texture.
2. Season with 1/2 tbsp chicken powder and black pepper.
3. Mix well.
Adding Ingredients to the Soup
1. Add the minced shrimp by the spoonful to the boiling stock.
2. Allow to cook for 2-3 minutes or until fully cooked.
3. Add your malabar spinach and loofa squash (optional) to the pot.
4. Allow to cook for 2-3 minutes.
Seasoning and Serving
1. Season the soup with 1 tbsp chicken powder, 1/2 tbsp sugar, and 1/3 tbsp MSG.
2. Turn off the heat.
3. Serve with side of rice and pickled eggplants with shrimp paste.

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