| 9 | 60 | 246 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 45 min | 8 |
| 6 cup | Water, filtered |
| 2 cup | Mung beans, raw |
| 3 stalk | Lemongrass (tough outer layers peeled, broken) |
| 1 cup cubes | Kabocha squash |
| 1 bunch | Spinach |
| 227 gm | Shrimp, raw |
| 1/4 cup | Soy sauce, tamari |
| 1 tsp | Fish sauce |
| 1/2 whole lime(s) | Lime juice (fresh) (optional, for flavour) |
1. Fill a large pot with 6 cups of filtered water and bring to a boil. Add in the mung beans and let simmer for 20 minutes or until tender
2. Once mung beans are tender, add in the lemongrass, kabocha squash, spinach, tamari, and fish sauce and simmer for another 20 minutes. Squash should be fork tender.
3. When done, add in shrimp and cook for another 5 minutes, until pink and cooked through. Season to taste with additional fish sauce or fresh lime juice if necessary.
4. Serve warm alone or with a grain of your choice!
Enjoy!
| Meat | 0.3 |
| Meat Alternative | 0.4 |
| Vegetables | 2.1 |
