Sinigang na Hipon
Sinigang na Hipon is the shrimp version of the Philippines’ beloved sour soup, prized for how quickly it comes together since shrimp cook in just minutes. Fresh shrimp simmer in a bright, tamarind-soured broth alongside kangkong, radish, okra, and tomatoes, striking that iconic Filipino balance of sour, savory, and slightly spicy. It’s the kind of soup that instantly makes a meal feel complete, especially with a side of steamed rice.
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Instructions
- In a pot, bring water to a boil with onion and tomatoes. Simmer for 5 minutes until the tomatoes soften.
- Add the radish and string beans, and cook for 5 minutes until slightly tender.
- Stir in the tamarind soup base (or strained tamarind pulp) and season with fish sauce.
- Add the eggplant and okra, and simmer for another 3-4 minutes.
- Add the shrimp and green chilies, and cook for 2-3 minutes just until the shrimp turn pink and opaque — do not overcook.
- Stir in the kangkong leaves and simmer for 1 minute more. Adjust seasoning and serve hot with rice.
Cook's Tip
Add the shrimp last and only cook until they curl and turn pink — shrimp toughen almost instantly in hot broth, so pulling the pot off the heat a beat early keeps them tender instead of rubbery.