Plating Grace - Father Leo Feeds - Sinigang Soup with Coconut Milk | Philippines

Prep Time: 20 minutes minutes
Cook Time: 20minutes minutes
Number of Servings: 6-8 people


  • 1 Pound of Shrimp Heads On
  • 1 tsp. of Sesame Oil
  • ½ cup diced Onion
  • 2 Cloves of minced Garlic
  • 1 tbsp. of grated Ginger
  • 2 small pieces of Lemongrass
  • 1 bunch of Bok Choy
  • 1 tbsp. of Fish Sauce
  • 1 tbsp. of Soy Sauce
  • 1 Can of Coconut Milk
  • 1 tbsp. of Extra Virgin Olive Oil
  • 1 Quart of Seafood Broth
  • Salt / Pepper to taste


  1. Remove shells from shrimp from body (Keep Shells) and season with salt/pepper
  2. Heat 1 tbsp. of Sesame Oil to pot
  3. Add and sear shrimp in oil with shells until half way cooked (par cooked) flipping one time as cook both sides
  4. Remove shrimp and set aside on plate, remove shells and discard
  5. Add 1 tbsp. of EVO to pot
  6. Add ½ cup of diced onion, 2 cloves of minced garlic, 1 tbsp. of grated ginger, and chopped stalks of Bok Choy to pan
  7. Muddle the lemongrass then add to pan and saute for approximately 2 minutes
  8. Add 1 quart of Seafood Broth and bring to boil then add 1 tbsp. of Fish Sauce and 1 tbsp. of Soy Sauce
  9. Remove Lemongrass from pot and lower heat to a simmer
  10. Add 1 can of Coconut milk, remaining Bok choy leaves and return shrimp to pot
  11. Cover and let cook until shrimp are completely cooked approximately 5 to 10 minutes
  12. Place soup in a bowl with some cooked rice and serve