In a large pot, heat the cooking oil over medium heat. Add the ginger, onion, and tomatoes. Sauté until the onions are translucent and the tomatoes are softened then add the gabi/taro pieces.

Add the shrimp and string beans,cook until the shrimps turn pink and opaque, about 3-5 minutes. Add salt and pepper then toss.

Pour in the 8 cups of water. Add the okra and radish and bring to a boil

Once boiling, stir in the sinigang mix until fully dissolved.

Add the kangkong leaves and green chili. Cook for another 1-2 minutes or until the greens are wilted.

Taste and adjust the seasoning if needed. Serve hot with steamed rice.