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Soup Dishes Cooking Time : 40 minutes Recipe Servings : 4–6 Recipe Dificult : easy 0.00

Philippines Sinigang na Hipon | Filipino Tamarind Shrimp Soup Recipe

Filipino Sinigang na Hipon is a classic Filipino sour soup made with succulent shrimp, fresh vegetables, tomatoes, onions, and a naturally tangy tamarind broth. Light yet deeply flavorful, this comforting seafood soup is a favorite in Filipino households and is especially satisfying when served hot with steamed white rice.

The broth begins with tomatoes and onions simmered in water or seafood stock, creating a fragrant base before tamarind is added to provide the signature sour flavor. Fresh shrimp are added near the end of cooking so they remain tender and juicy, while vegetables such as radish, okra, green beans, eggplant, and water spinach add color, texture, and freshness.

Sinigang na Hipon is quick and easy compared with meat-based Sinigang, making it perfect for busy weeknight dinners. Serve it hot with steamed rice, extra chili peppers, fish sauce, and calamansi for a delicious and authentic Filipino meal.

Cooking Method

Clean and devein the shrimp, leaving the shells and tails on if desired for extra flavor.
In a large pot, combine the water or seafood stock, onion, and tomatoes.
Bring to a boil and simmer for 8–10 minutes until the tomatoes soften.
If using fresh tamarind, simmer it separately in water until softened.
Mash the tamarind and strain the liquid through a fine sieve to remove seeds and fibers.
Pour the tamarind liquid into the soup. If using tamarind soup mix, add it according to the package directions.
Add the fish sauce, black pepper, and green chili.
Add the daikon radish and cook for 4–5 minutes.
Add the green beans, eggplant, and okra.
Simmer for another 4–5 minutes until the vegetables are nearly tender.
Add the shrimp.
Cook for 3–5 minutes, or until the shrimp turn pink and opaque. Avoid overcooking.
Add the water spinach or baby spinach.
Cook for 1–2 minutes until the greens are just wilted.
Taste and adjust the sourness and seasoning with additional tamarind, fish sauce, or salt as needed.
Garnish with green onions and extra chilies.
Serve immediately with steamed white rice and calamansi or lemon wedges.

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Shrimp and Broth : 1½ lbs (700g) large shrimp, cleaned and deveined ,, 7 cups water or seafood stock ,, 1 medium onion, quartered ,, 2 ripe tomatoes, quartered

Shrimp and Broth : 2 tbsp fish sauce ,, 1 green chili pepper ,, ½ tsp black pepper

Tamarind Broth : 1 cup tamarind pulp or 1 packet tamarind soup mix ,, 2 cups water, if using fresh tamarind pulp

Vegetables : 1 cup okra ,, 2 cups water spinach (kangkong) or baby spinach ,, 1 green chili pepper

Vegetables : 1 cup daikon radish, sliced ,, 1 cup green beans, cut into pieces ,, 1 medium eggplant, sliced

Garnish and Serving : Fresh green onions ,, Extra chili peppers

Garnish and Serving : Calamansi or lemon wedges ,, Steamed white rice

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