Wash and cut all the vegetables. Peel the shrimp. Heat 1 tablespoon of cooking oil in a pot and sauté the white part of the green onion until fragrant, then add the shrimp and stir-fry until they turn pink. Add 1 bowl (about 2 cups/480 ml) of water and bring to a boil.

Cut the vegetables and tomatoes into bite-sized pieces. When the water boils, add each vegetable to the pot.

Season the soup to taste with a balance of sour and sweet. Add the bean sprouts, chili, and rice paddy herb, then turn off the heat.