🍤 Sinigang na Hipon (Filipino Shrimp Tamarind Soup)

There’s something magical about how the sourness of tamarind broth wraps around plump shrimp and fresh vegetables in this Sinigang na Hipon. It’s bright, savory, and full of love a dish my lola used to make on Friday nights when meat wasn’t on the menu. This version is meat-free, gluten-free, and oh-so satisfying, especially when ladled hot over steamy rice.

Whether you’re winding down after a long day or looking for a wholesome meal that doesn’t take much effort, this shrimp Sinigang is your bowl of joy.

🍚 Serving Versatility:

• With white jasmine rice (the classic)
• Ladled over garlic quinoa for a high-fiber twist
• Sipped solo like a tangy shrimp soup
• Served in a big bowl with extra greens and chili flakes for spice lovers

📝 Full Recipe: Sinigang na Hipon

Ingredients:

• 1 lb large shrimp (shell-on, heads-on if possible, cleaned)
• 6 cups water
• 1 onion, quartered
• 2 tomatoes, quartered
• 1–2 tbsp fish sauce (adjust to taste)
• 1 pack tamarind soup base (or ½ cup fresh tamarind pulp)
• 1 cup daikon radish, sliced
• 1 cup eggplant, sliced
• 1 cup sitaw (long beans) or green beans
• 2 cups kangkong (or spinach)
• 1 green chili (siling haba), optional
• Salt & pepper, to taste

Instructions:

1. In a large pot, bring water to a boil. Add onion and tomatoes. Simmer for 5 minutes to flavor the broth.
2. Stir in the tamarind soup base and fish sauce.
3. Add daikon radish and cook for 3–4 minutes.
4. Add eggplant and green beans, simmering until just tender.
5. Toss in the shrimp and green chili. Simmer for 3–5 minutes or until shrimp turn pink and are just cooked.
6. Add kangkong or spinach last. Simmer 1–2 more minutes.
7. Adjust seasoning with salt, pepper, or extra tamarind.
8. Serve hot over rice or as is spoon and smiles ready!

Pork Sinigang (Sinigang na Baboy)

Pork sinigang is a classic Filipino sour soup made with pork, tamarind broth and a mix of fresh vegetables like radish, long beans, okra, eggplant and water spinach. It’s tangy, comforting, and perfect with a bowl of rice.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 55 minutes mins

Course Main, Soup

Cuisine Filipino

Servings 4 people

Calories 350 kcal

Equipment

• Large Pot or Dutch Oven

Ingredients

  

• 2 lb pork belly cubed
• 10 cups water
• 1 cup young tamarind broth from fresh or mix
• 1 pc onion quartered
• 2 pcs tomato quartered
• 1 cup daikon radish sliced
• 2 pcs eggplant slice diagonally
• 8 pcs okra
• 10 pcs green beans cut 2-inch
• 1 bunch water spinach (kangkong) stalks and leaves separated
• 2 pcs long green chili
• fish sauce to taste
• ground black pepper to taste

Instructions

 

• In a large pot, combine water and tamarind broth. Bring to a boil.
• Add onion, tomato, and pork belly. Skim scum, then simmer, covered, for 45–60 minutes, until pork is tender.
• Add daikon and eggplant; cook 5 minutes.
• Add green beans, okra, chili and remaining tomatoes; simmer 3–5 minutes.
• Add water spinach stalks, season with fish sauce and pepper; cook 2 minutes.
• Stir in leaves, turn off heat, and let sit 3 minutes before serving.

Notes

Use tamarind soup mix for convenience. Adjust sourness and seasoning to taste. Serve hot with rice and optional fish sauce-chili dip.

Keyword Comfort Food, One‑pot, Sour

⏱️ Recipe Details:

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories: Approx. 260 per serving

💛 Why You’ll Love This Recipe:

• ⏳ Quick & Easy: Ready in just 30 minutes!
• 🐟 Seafood-Lover’s Dream: Light but packed with flavor.
• 🥬 Veggie-Loaded: Radish, eggplant, greens, all in one pot.
• 🍚 Naturally Gluten-Free: No noodles, no soy sauce.
• 🔄 Customizable: Add tofu, mushrooms, or more veggies!

🇵🇭 A Taste of Tradition:

Sinigang na Hipon is a coastal cousin to the pork version. Popular in seaside towns and during the Lenten season, it’s a great example of how Filipino food adapts always keeping flavor and comfort at its heart.

🍴 Serving Suggestions:

• Classic: Over fluffy white rice
• Healthy twist: With steamed cauliflower rice
• Cozy meal: Pair with fried tofu or lumpia on the side
• Bonus flavor: Add miso paste for Japanese-Filipino fusion!

🧑‍🍳 Pro Tips for Sinigang Success:

• Keep shrimp heads on for richer broth flavor.
• Don’t overcook the shrimp they cook fast!
• Add greens last to preserve their vibrant color and texture.
• Adjust sourness to your taste more tamarind = more tang!

🧊 Storage & Reheating:

• Fridge: Store in airtight containers up to 2 days.
• Freezer: Not ideal shrimp can get rubbery. Best fresh!
• Reheat: Gently simmer in a pot; avoid microwaving shrimp too long.
  
  Try our cozy Chicken Tinola Soup another Filipino favorite without pork!

🌟 Final Thoughts from Emma:

Sinigang na Hipon brings all the love of Filipino cooking without the heaviness. It’s bright, briny, and beautifully tangy perfect for anyone avoiding red meat or just craving something light.

💬 What’s your favorite way to enjoy Sinigang shrimp, or bangus? Tell me below!
And don’t forget to follow Spedy Recipes on Pinterest and Medium for more family-style comfort meals from my kitchen to yours.