Sinigang na Hipon: Filipino Shrimp Tamarind Soup
Recipe Guy
Filipino sour soup | Shrimp | Tamarind broth
The order of the vegetables makes this shrimp sinigang work: daikon first, eggplant and okra next, then shrimp and tender greens. Tamarind supplies the sour broth, while tomatoes, onion, and fish sauce give it enough substance to serve with rice.
Why make it: This version keeps the soup weeknight-friendly with frozen shrimp and tamarind mix options while still showing where fresh vegetables matter.
Fresh From the Kitchen
About This Recipe
Shell-on shrimp make a hands-on bowl, with shells to remove as you eat and plenty of broth to spoon over rice. Peeled shrimp are an option, but the cooking sequence stays the same: finish the slower vegetables before adding the seafood.
Tamarind mix and pulp are alternatives, not interchangeable measured powders. Add the chosen souring ingredient in stages so it does not overwhelm the onion and tomato broth. Fold in the leafy greens after turning off the heat, while the pot is still hot.
Cooking Notes
- Slice the daikon evenly and check a piece before adding the softer vegetables. A firm center needs more time; the eggplant and shrimp should not wait in the pot for it.
- If using frozen shrimp, thaw them in the refrigerator before cooking. Look for opaque, pearly flesh when they are done; a pink shell alone does not tell you about the center.
Ingredient Notes
For the shrimp
Shell-on shrimp gives the broth better flavor, but peeled shrimp work if that is what your store has.
For the souring
Tamarind soup mix is practical and common in Filipino-American kitchens. Add it gradually so the broth lands where you like it.
Sinigang na Hipon Recipe
This version keeps the soup weeknight-friendly with frozen shrimp and tamarind mix options while still showing where fresh vegetables matter.
Shopping List
- shell-on shrimp
- tamarind soup mix or pulp
- tomatoes
- onion
- daikon radish
- eggplant
- okra
- long green chile
- water spinach or spinach
- fish sauce
Ingredients
Broth
- 8 cups water
- 1 onion, quartered
- 3 tomatoes, quartered
- 2 tablespoons fish sauce, plus more to taste
- 1 packet tamarind soup mix, or tamarind pulp to taste
Seafood and Vegetables
- 1 1/2 pounds large shrimp, preferably shell-on
- 1 cup sliced daikon radish
- 1 Asian eggplant, sliced
- 8 okra pods
- 1 long green chile
- 3 cups kangkong, spinach, or watercress
For Serving
- Steamed rice
- Fish sauce with chile
- Calamansi, optional
Instructions
- Bring water, onion, and tomatoes to a simmer in a soup pot.
- Add fish sauce and daikon and cook until the radish begins to turn tender.
- Stir in tamarind mix or pulp a little at a time, tasting for sourness.
- Add eggplant, okra, and the long green chile and simmer until just tender.
- Add the shrimp and simmer until their flesh is firm, pearly, and opaque throughout. Peel and cut into one of the largest shrimp to check its center; pink shells and curling alone are not enough.
- Turn off the heat and fold in the greens until wilted.
- Taste once more and adjust with fish sauce or more souring before serving.
Nutrition Estimate
Approximate values per serving based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Sinigang na Hipon
- Check the flesh: Shrimp usually need only a few minutes, but confirm an opaque center before turning off the heat. Remove the pot from the burner promptly once done.
- Taste the sourness: Tamarind brands differ, so add in stages.
- Layer vegetables: Radish needs more time than greens.
- Use shells for flavor: Even if you peel at the table, shells make the broth taste more like shrimp.
How To Serve And Store
Serve immediately with rice while the shrimp are tender. Store leftover broth and vegetables for up to 3 days, but add fresh shrimp when reheating if possible.
Common Questions
Can I use frozen shrimp?
Yes. Thaw first and pat dry so they cook evenly.
What greens can replace kangkong?
Spinach, watercress, or baby bok choy are easy U.S. options.
Can I make it more sour?
Add more tamarind mix, pulp, or a little calamansi at the table.
Can I make this without fish sauce?
Use salt, but fish sauce gives the broth its familiar savory base.
Can I add all the sinigang vegetables at once?
They need different amounts of cooking. Daikon goes in early, eggplant and okra follow, and greens wilt after the heat is off. Adding everything together can leave the radish firm while the leaves become overcooked.
How should I add a packet of tamarind soup mix?
Add it in portions rather than emptying the packet immediately. Check its seasoning as well as its sourness, since the broth already contains fish sauce. Tamarind pulp also needs gradual addition because its concentration can differ.
How sour should sinigang be at your table? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino home-cooking source research from Panlasang Pinoy, Kawaling Pinoy, and Filipino-American cooking sources in the site roadmap.
Technique and food-safety references: fda.gov.
