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

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.