1: Separately sort Malabar spinach into two piles: one with large stems and one with leaves and small stems. Discard the large stems and thinly cut the leaves.
2: Roughly chop shrimp, add egg yolk, season with salt and pepper, and mix well. Set aside.
3: In a large pot, sauté garlic until fragrant and golden, then add water and bring to a boil.
4: Add Malabar spinach and return to a boil until the edges start to bubble.
5: Add dollops of the shrimp mixture one at a time.
6: Season the broth with fish sauce, chicken bouillon, and salt. Cook until shrimp clusters float to the top.
