Kinalabasang Hipon / Shrimp Squash Soup
Ingredients
Scale
- 500g shrimp, cleaned
- 300g squash, peeled and cut into pieces
- 1 white onion, chopped
- 2 tbsp canola oil
- a bunch of kangkong leaves
- 3 cups stock or 1 chicken cube + 3 cups water
- 2 tbsp fish sauce
- 1 tbsp sugar
Instructions
- Heat oil in a small pot and sauté onion until it becomes translucent.
- Add squash and stock.
- Simmer until squash are soft. Use fork to mash it or if you prefer a smoother consistency, use an immersion blender.
- Simmer for 5 more minutes.
- Add in shrimp and simmer for 10 minutes to let the flavors get married. If it gets too thick, add more water or stock to thin it out.
- Stir in sugar and fish sauce to taste.
- Add kangkong leaves and simmer for another minute.
- Serve with steamed rice.
Find it online: https://www.thepeachkitchen.com/2012/08/kinalabasang-hipon/