Shrimp Soup with Coconut Milk

Procedure

1. 1
   Heat 15mL of cooking oil in a pot over medium heat and sauté the ginger, garlic, and onions until they are fragrant and softened.
2. 2
   Add the squash cubes to the pot and stir-fry for 3 minutes until the edges start to soften.
3. 3
   Pour in 200mL of water and bring to a gentle boil; simmer for 5 minutes until the squash is halfway cooked.
4. 4
   Sprinkle 15g of Menu Shrimp Powder Mix 1KG into the simmering water and stir thoroughly until the powder is fully dissolved and the broth turns a deep orange-pink.
5. 5
   Pour in 400mL of coconut milk and stir continuously to prevent the milk from curdling.
6. 6
   Add the string beans and the red chili to the pot, letting them simmer in the coconut-shrimp broth for 3 minutes.
7. 7
   Carefully add the fresh shrimp into the pot and submerge them in the creamy liquid.
8. 8
   Simmer for 3 to 5 minutes or until the shrimp turn bright orange and the squash is fully tender.
9. 9
   Add the spinach or malunggay leaves at the very last minute and stir gently until wilted.
10. 10
    Taste the broth; the Menu Shrimp Powder Mix 1KGprovides a rich, salty base, but you may add a dash of fish sauce if you prefer a saltier finish.
11. 11
    Serve hot in a deep bowl, ideally with a side of steamed white rice to soak up the creamy sauce.