Sinigang na Hipon
A comforting and tangy Filipino shrimp soup in a sour tamarind broth with assorted vegetables, perfect for family gatherings or rainy days.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the Shrimp
- 1 kg fresh shrimp, preferably with shells Fresh is best, but frozen works in a pinch.
For the Broth
- 8 cups water Use more if needed to adjust broth quantity.
- 1 pack sinigang mix Or use fresh tamarind boiled until soft.
- 1 medium onion, quartered Adds sweetness to the broth.
- 2 medium tomatoes, quartered Enhances the flavor.
For the Vegetables
- 2 pieces radish, sliced Adds a crunchy texture.
- 1 piece eggplant, sliced Traditionally used in sinigang.
- 100 g sitaw (long beans), cut Adds variety and nutrition.
- 100 g okra, cut Optional, can be added for texture.
- 1 bunch water spinach (kangkong) Add leafy greens towards the end of cooking.
- green chili, whole Optional, for added heat.
Seasonings
- 2 tsp salt Adjust according to taste.
- 2 tbsp fish sauce (patis) Adds depth of flavor.
- 1 tsp pepper To taste.
Instructions
Preparation
- Rinse the shrimp under cold water and devein if desired, keeping the shells for flavor.
- Boil water in a large pot.
Cooking
- If using fresh tamarind, boil until soft, then strain to extract juice; otherwise, add tamarind mix directly.
- Add onion and tomatoes to the boiling water, cooking until softened.
- Add radish, cooking for 2-3 minutes, followed by eggplant and sitaw.
- Finally, add the water spinach and green chili, cooking for just a minute.
- Add shrimp and season with salt and fish sauce; cook until shrimp turn pink and opaque.
Serving
- Serve sinigang na hipon hot over steaming rice or as a standalone soup.
- Pair with dipping sauce of fish sauce and crushed red pepper.
Notes
Serve immediately for best flavor. Adjust seasoning as per taste. Feel free to experiment with the vegetables used.