Sinigang na Hipon: Sour Shrimp Soup
Shrimp sinigang is the quickest version of the classic sour soup. Sweet shrimp cook in minutes in a tangy tamarind broth with vegetables.
About Sinigang na Hipon
Shrimp sinigang is the quickest version of the Filipino sour soup. Sweet shrimp cook in minutes in a tangy tamarind broth with vegetables, making a light, bright meal that is on the table in about 20 minutes. Heads-on shrimp give the broth a deeper flavor.
Because shrimp cook so fast, the broth and vegetables get the most attention. The tamarind gives the soup its sourness, while tomatoes, onions and radish add sweetness and body, and water spinach or bok choy provide freshness.
Ingredient notes
- Shrimp with heads on: the heads add flavor to the broth.
- Tamarind base: the sourness; add it gradually.
- Radish and long beans: classic vegetables.
- Water spinach (kangkong): wilts in the heat of the soup.
Tips for the best Sinigang na Hipon
- Build the broth first. Cook the tomatoes, onions and radish before adding shrimp.
- Add shrimp last. They need only 3 to 4 minutes.
- Do not overcook. Overcooked shrimp turn rubbery.
- Taste the sourness. Adjust with more tamarind.
- Add the greens off the heat. They stay green.
What to serve with Sinigang na Hipon
Serve in bowls with steamed rice and fish sauce with chili.
Variations and substitutions
- Pork: see Pork Sinigang.
- Fish: use bangus belly or salmon head.
- Guava: use guava for a different sourness.
- Spicier: add siling labuyo.
Storing and reheating
Best fresh; refrigerate for 1 day without the greens. Reheat gently.
Frequently asked questions
Why is my broth bland?
Add more tamarind and fish sauce.
