In a pot, bring water to boil over high heat. Add onions, ginger, and tomatoes. Let it simmer for a couple of minutes and add radish, adjust the fire to medium heat.
Add shrimp and let it turn into pink color, follow the Sinigang mix instruction and mix together. Simmer for 3 minutes then add eggplant and kangkong stalks. Boil until vegetables are halfway cooked.
Season with fish sauce and taste. Then add kangkong leaves, green chili, and spring onion, push it down gently until it will be submerged, then simmer for a minute.
Good to serve while it’s hot with rice.