Kinalabasang Hipon / Shrimp Squash Soup

5 from 7 reviews


  • 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


  1. Heat oil in a small pot and sauté onion until it becomes translucent.
  2. Add squash and stock.
  3. Simmer until squash are soft. Use fork to mash it or if you prefer a smoother consistency, use an immersion blender.
  4. Simmer for 5 more minutes.
  5. 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.
  6. Stir in sugar and fish sauce to taste.
  7. Add kangkong leaves and simmer for another minute.
  8. Serve with steamed rice.