Sinigang na Hipon: Filipino Shrimp Tamarind Soup
Dan
Filipino sour soup | Shrimp | Tamarind broth
Sinigang na hipon is bright, sour, and quick, with shrimp, vegetables, and a tamarind broth that wakes up a bowl of 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
What Is Sinigang na Hipon?
Sinigang na hipon is a Filipino sour soup made with shrimp, tamarind, and vegetables such as radish, okra, eggplant, tomatoes, and leafy greens.
Why You Will Love It
- Practical for U.S. kitchens: the recipe uses ingredients and substitutions a home cook can realistically shop for.
- Built for the table: the serving notes match how the dish usually lands in Filipino-American homes, from weeknights to merienda to parties.
- Flexible without erasing the dish: swaps are named clearly so the original idea stays visible.
- Easy to cook through: the shopping list, timings, and storage notes make the recipe straightforward to test and adjust.
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 shrimp and cook only until pink and curled.
- Turn off the heat and fold in the greens until wilted.
- Taste once more and adjust with fish sauce or more souring before serving.
Tips For The Best Sinigang na Hipon
- Do not overcook shrimp: They only need a few minutes and will keep cooking in the hot broth.
- 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.
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.
