Description
A tangy and comforting Filipino sour soup made with fresh shrimp, tamarind broth, and vegetables.
Ingredients
Main Ingredients:
- 500g (1 lb) fresh shrimp, cleaned and deveined
- 6 cups water
- 1 medium onion, quartered
- 2 large tomatoes, chopped
- 1 cup tamarind pulp (or 1 pack sinigang mix)
- 1 tablespoon fish sauce (patis)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon ground black pepper
Vegetables:
- 1 cup kangkong (water spinach)
- 1 cup string beans, cut into 2-inch pieces
- 1 small eggplant, sliced
- 5–6 pieces okra, whole or sliced
- 1 medium radish, peeled and sliced
Optional Additions:
- 1–2 green chili peppers (for a slight kick)
- ½ cup green mango or guava (for a natural souring alternative)
Instructions
1️⃣ In a large pot, bring 6 cups of water to a boil.
2️⃣ Add the onion and tomatoes, then simmer for 5 minutes to release their flavors.
3️⃣ Mash the tamarind pulp in a separate bowl with hot water, then strain the liquid into the pot (or dissolve the sinigang mix directly).
4️⃣ Add radish and eggplant first, as they take longer to cook. Simmer for 5 minutes.
5️⃣ Follow with string beans and okra, cooking for another 3 minutes.
6️⃣ Add the shrimp and cook until they turn pink (about 3 minutes).
7️⃣ Stir in the fish sauce, salt, and black pepper to season.
8️⃣ Finally, add the kangkong and green chili (if using). Let it simmer for 1 more minute, then turn off the heat.
9️⃣ Ladle into bowls and serve hot with steamed rice. Enjoy the delicious tangy and savory flavors!
Notes
✅ For a richer taste, use shrimp stock instead of plain water.
✅ Want it extra sour? Add green mango slices or more tamarind concentrate.
✅ Prefer a milder flavor? Use a mix of guava and tamarind for a balanced tang.
✅ Make it heartier by adding fish or mussels for a seafood medley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 serving
- Calories: ~180 kcal
- Fat: 5g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 20g