Sinigang na Hipon
A comforting and tangy Filipino shrimp soup featuring fresh vegetables, perfect for any rainy day or a cozy dinner.
Servings: 4 servings
Calories: 250kcal
Ingredients
For the Soup
- 500 grams Fresh shrimp You can use frozen shrimp; just thaw first.
- 1 packet Tamarind mix You can use fresh tamarind for an authentic flavor.
- 2 pieces Tomatoes Plump and red for better flavor.
- 1 piece Onion Red or white.
- 1 cup Radish (labanos) Peeled and sliced thin.
- 1 cup String beans (sitaw) Chopped into finger-lengths.
- 1 cup Eggplant and/or okra Use both if available.
- 2 cups Leafy greens (kangkong or spinach) Add them towards the end of cooking.
- 4 tablespoons Fish sauce Adjust to taste.
- 1 teaspoon Salt Adjust to taste.
- 1 teaspoon Black pepper Optional, for heat.
- 6 cups Water Adjust for desired soup consistency.
Instructions
Preparation
- Rinse the shrimp thoroughly to remove slime.
- Carefully slice along the back to remove the dark vein (optional).
- Cover the cleaned shrimp and place in the fridge.
Making the Broth
- Boil fresh tamarind in water, mash, and strain to extract juice (or use tamarind mix).
- In a big pot, add a splash of oil and sauté chopped onion and tomato until soft.
- Pour in enough water for soup and add the strained tamarind juice.
- Simmer the broth until it is bright and tangy.
Cooking the Vegetables
- Add radish and eggplant to the simmering broth and cook for 5 minutes.
- Next, add string beans and okra.
- In the last 2-3 minutes, add leafy greens like kangkong or spinach.
Seasoning and Final Touches
- Season the soup with fish sauce, salt, and black pepper to taste.
- Add shrimp and cook for around 2 minutes, until they are just cooked.
Serving
- Serve hot with a bowl of soup, garlic sinangag (fried rice), and extra fish sauce with calamansi.
- Enjoy with friends and family.
Notes
For variations, feel free to add other vegetables like taro or green chili. Store in the fridge for up to 2 days.