Introduction
Get ready to dive into a bowl of pure comfort and vibrant flavors! Sinigang na Hipon is a beloved Filipino sour soup, celebrated for its distinct tangy broth and the delightful freshness of shrimp and vegetables. It’s a truly special dish that perfectly balances sour, savory, and a hint of umami, making it incredibly satisfying and utterly delicious.
The best part? This mouthwatering dish is surprisingly easy and quick to prepare. You don’t need to be an expert chef to create a fantastic pot of Sinigang na Hipon. With readily available ingredients and straightforward steps, you can have a flavorful and hearty meal on your table in under an hour. It’s perfect for a busy weeknight or a relaxed weekend lunch.
So, why not give it a try? This recipe will guide you through every step, ensuring you achieve that perfect balance of tang and savory goodness. Prepare to impress your taste buds and share a wonderful meal with your loved ones. Let’s make some Sinigang na Hipon!
Cooking Time & Prep Time
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Small tip: To speed things up even more, you can chop all your vegetables while the broth base is simmering.
Ingredients
Servings: 4-6
For the Broth:
- 6 cups water or shrimp stock
- 1 (22g) packet tamarind soup base (sinigang mix), adjust to taste
- 1 medium red onion, quartered
- 2 medium tomatoes, quartered
- 1 thumb-sized ginger, thinly sliced (optional, for extra aroma)
- 1-2 pieces long green chili (siling haba), optional, for mild heat
- 1 tablespoon fish sauce (patis), plus more to taste
- Salt and freshly ground black pepper to taste
For the Shrimp and Vegetables:
- 1.5 lbs (about 680g) large shrimp, peeled and deveined, tails on or off
- 1 cup daikon radish (labanos), peeled and sliced into ½-inch rounds
- 1 cup green beans (sitaw), trimmed and cut into 2-inch pieces
- 1 cup okra, trimmed
- 1 medium eggplant, sliced into ½-inch rounds
- 2 cups kangkong (water spinach) or spinach, tough stems removed
- 1 cup taro (gabi), peeled and cubed (optional, for thicker broth)
Step-by-Step Instructions
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Step 1: Prepare the Broth Base
In a large pot, combine the water (or shrimp stock), quartered red onion, quartered tomatoes, and sliced ginger (if using). Bring this mixture to a rolling boil over medium-high heat. Let it simmer for about 10-15 minutes to allow the flavors to meld beautifully.
Small tip: Gently press the tomatoes and onions with the back of a spoon to release more of their delicious juices into the broth.
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Step 2: Add Tamarind and Root Vegetables
Stir in the tamarind soup base packet. Start with one packet and add more if you prefer a stronger, tangier taste. Now, add the daikon radish and taro (if using) to the pot. Cook for another 5-7 minutes, or until the daikon and taro are tender when pierced with a fork.
Small tip: Taste the broth after adding the tamarind mix. This is your chance to adjust the sourness to your personal preference before adding other ingredients.
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Step 3: Introduce Remaining Vegetables
Next, add the green beans, okra, and eggplant to the simmering broth. Cook these vegetables for about 3-5 minutes. You want them to be tender-crisp, retaining a bit of their bite, so be careful not to overcook them.
Small tip: Always add vegetables in the order of how long they take to cook. Harder, denser vegetables go in first, while softer ones are added later.
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Step 4: Cook the Shrimp
Add the peeled and deveined shrimp to the pot. Stir gently to submerge them in the hot broth. Shrimp cook incredibly quickly, so only cook for 2-3 minutes, or until they turn pink and opaque. Overcooked shrimp can become tough and rubbery.
Small tip: Shrimp are perfectly cooked when they curl into a loose “C” shape. If they form a tight “O”, they might be overcooked.
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Step 5: Finish with Leafy Greens and Seasoning
Finally, add the kangkong or spinach to the pot. Gently push the greens into the hot broth until they wilt, which usually takes about 1-2 minutes
