Southeast Asian · Lunch · Dinner
Sinigang na Hipon (Shrimp Tamarind Sour Soup)
Sinigang na Hipon
A bright, tangy Filipino broth soured with real tamarind and loaded with radish, long beans, eggplant and water spinach, with plump shrimp added at the end. It is light, warming and full of vegetables.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 4
Calories come from: Carbs 64% · Fat 7% · Protein 29%
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Ingredients
For 4 servings- 6 cups1,500 gWater
- 1 medium110 gOnion, quartered
- 2 medium240 gTomatoes, quartered
- 1 small (about 1 cup cubed)150 gTaro, peeled and cubed
- 1/4 cup60 gTamarind pulp (seedless block or paste)
- 1 small (about 2 cups sliced)200 gDaikon radish, sliced into rounds
- 1 1/2 cups150 gLong beans, cut into 5 cm pieces
- 1 medium150 gAsian eggplant, sliced
- 14 oz400 gShrimp, shell-on, deveined
- 2 whole20 gGreen finger chilies (siling haba)
- 2 tsp12 gFish sauce
- 1 bunch (about 4 cups)150 gWater spinach (kangkong), cut into lengths
- 1/4 tspGround black pepper
Steps
- 1
Put the tamarind pulp in a bowl with 1 cup of the water taken from the 6 cups and let it soften.
- 2
Pour the remaining 5 cups of water into a large pot with the onion, tomatoes and taro, and bring to a boil.
- 3
Simmer for 15 minutes, until the taro is soft and starts to thicken the broth.
- 4
Mash the softened tamarind with a spoon and strain the sour liquid through a sieve, pressing the pulp; discard the fibres.
- 5
Pour all but about 1/4 cup of the tamarind liquid into the pot, keeping the rest aside for adjusting.
- 6
Add the daikon and simmer for 8 minutes, until nearly tender.
- 7
Add the long beans and eggplant and simmer for 5 minutes.
- 8
Add the shrimp and green chilies and simmer for 3 minutes, until the shrimp are pink and opaque all the way through (63 °C / 145 °F).
- 9
Stir in the fish sauce and black pepper, then taste and add some or all of the reserved tamarind liquid if you like it sourer.
- 10
Turn off the heat, add the water spinach, and let it wilt for 1 minute before serving hot.
Swaps, storage and make-ahead
Swaps
- Use peeled shrimp instead of shell-on if you prefer easier eating, though shells add flavour to the broth.
- Swap the water spinach for regular spinach or bok choy if kangkong is hard to find.
- Replace the taro with a small potato if your store doesn't stock taro; it will thicken the broth a little less.
- Use firm white fish such as tilapia or cod instead of shrimp, adding it at the same stage and cooking until it flakes.
Storage
Refrigerate leftovers within 2 hours in a covered container and eat within 3 days, reheating until steaming hot; the shrimp and greens get softer, so it is best eaten fresh. Freezing is not recommended because the shrimp and vegetables turn mushy.
Make ahead
You can soak and strain the tamarind and cut all the vegetables up to a day ahead, keeping them covered in the fridge. Cook the broth with onion, tomato and taro ahead if you like, then reheat and add the remaining vegetables and shrimp just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: CrustaceansFish
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (786 g) | Per 100 g | |
|---|---|---|
| Calories | 199 kcal | 25 kcal |
| Protein | 15.4 g | 2 g |
| Carbohydrates | 33.1 g | 4.2 g |
| of which sugars | 11.7 g | 1.5 g |
| Fiber | 5.5 g | 0.7 g |
| Fat | 1.5 g | 0.2 g |
| of which saturated | 0.4 g | 0.1 g |
| Sodium | 757 mg | 96 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
