Vietnamese Malabar Spinach and Shrimp Soup - Canh Mung Toi

  • Post by Ang Cooks
  • Sep 26, 2022

Its giving ✨nostalgia✨ back to my grandparents house eating this with a side of pickled eggplants with shrimp paste (Ca Phao Mam Tom) - IYKYK 🤤🔥 thank you Kho Market for the dried shrimp!


  • 1 bundle malabar spinach (Mong Toi, leaves only)
  • 1 loofa squash (optional, seeds removed)
  • 10 shrimps (cleaned, diced)
  • 2 tbsp dried shrimp - Kho Market
  • 8 cups of water
  • 1/2 tbsp chicken powder

To season:

  • 1 tbsp chicken powder
  • 1/2 tbsp sugar
  • 1/3 tbsp MSG
  • black pepper


  1. Presoak your dried shrimp in warm water for 15 mins minimum. Drain and clean. Set aside.

  2. Clean and prep your malabar spinach and loofa squash (optional). For the malabar spinach, discard the stems and only keep the leaves. Slice into bite size pieces. Set aside.

  3. In a large pot, add your dried shrimp.

  4. Add in 8 cups of water and wait for it to reach a boil. Lower to simmer and allow to cook for 15 minutes.

  5. While waiting, mince your shrimp into paste like texture. Season with 1/2 tbsp chicken powder and black pepper. Mix well.

  6. After 15 minutes of simmering, add the minced shrimp by the spoonful. Allow to cook for 2-3 minutes or until fully cooked.

  7. Add your malabar spinach and loofa squash (optional) to the pot. Allow to cook for 2-3 minutes.

  8. Season the soup with 1 tbsp chicken powder, 1/2 tbsp sugar, and 1/3 tbsp MSG.

  9. Turn off the heat. Serve with side of rice and pickled eggplants with shrimp paste.