Ingredients Weight Measure
Fish stock (or 1 cup of fish bouillon powder into 5 liters of water) 5 liters
Guava fruit, yellow or pink 3 lbs.
Fish sauce 1/4 cup
Salt, divided 1 tsp. + 1/4 tsp.
Pepper, divided 1 tsp. + 1/4 tsp.
Coconut milk 5.62 cups
TABASCO® brand Habanero Sauce, divided 4 Tbsp.
Olive oil, divided 1/2 cup + 4 Tbsp.
White Spanish onion 2 ea.
Taro root, peeled and finely julienne cut 1 ea.
Shrimp, 16/20, peeled and deveined with tail intact 4 lbs.
TABASCO® brand Garlic Pepper Sauce 2 Tbsp.
Coriander leaves, for garnish 20 ea.


  1. Put fish stock into a soup pot and bring to a boil. If using dry fish bouillon, let the water boil in a soup pot and then add bouillon. Make sure to have a big enough pot to avoid overflow; dry bouillon tends to rise when added to boiling water.
  2. When stock is boiling, add guava, fish sauce, salt and pepper and let boil for 30 minutes. Reduce heat and let simmer.
  3. Remove guava from the simmering pot and put into blender. Puree. Once pureed, put guava back in the simmering stock. Let simmer another 10 minutes. Add coconut milk and let simmer an additional 5 minutes. Remove from heat and strain. Discard anything caught in strainer.
  4. In a bowl, add TABASCO® Habanero Sauce. Gradually mix in olive oil until well incorporated. Set aside.
  5. Preheat frying pan. Add olive oil. Heat oil until it starts to smoke. Add onions, stirring until translucent. Add taro root. Cook on high heat for 1 minute; then add shrimp, TABASCO® Garlic Pepper Sauce, salt and pepper. Cook for 3 minutes, or until shrimp turn red in color. Add bok choy, stir for 45 seconds and remove from heat.
  6. To assemble, place 2 oz. sautéed vegetables in the center of each soup bowl. Top the vegetables with 2 pieces of shrimp, crossing one shrimp over the other. Then, pour broth carefully around the vegetables. Drizzle with 1/2 tsp. of TABASCO® Habanero Sauce and olive oil mixture. Garnish with coriander leaves.

Yield: 20 servings