A light and hearty soup of nutrient-dense pennywort greens and juicy shrimp. This quick and easy soup is so delicious and a wonderful addition to any family meal.
Heat a saucepan over Medium High heat. When hot, add the vegetable oil, minced garlic and chopped shallots and stir-fry for 15 seconds. Add the chopped shrimp and stir-fry until just pink, approximately 15-20 seconds. Transfer to a medium plate and set close by.
Add the chicken stock and water into the saucepan. Cover and bring to a boil over Medium High heat. Add the washed pennywort and stir-fried shrimp and combine together. Add the fish sauce to season the soup. Cook the soup for 1-2 more minutes and then remove from the heat.
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