Sinigang Na Hipon (Shrimp in Tamarind Soup)

Hearty soup you can serve any time of the day especially on winter or rainy days like here now in the Philippines.

This dish is so popular in the Philippines because the ingredients are very abundant and really easy to cook. You really can’t miss this soup in every Filipino’s dining table. It’s everyone’s favorite. The basic ingredient for this dish is the Tamarind. You can find it in ready to mix powders from your local grocery stores or if not you can use a few fresh green tamarinds and just boil it until its tender for you to easily get the juice and use the juice as soup base. Actually, this was served last night and cook by yours truly.

Here’s what you need:

1 liter of water (or tamarind base soup from tamarind extract)

24 grams of tamarind mix (Maggie or Knorr Sinigang mix)

1 lbs Shrimp (torns and antenna removed)

1 cup Water Spinach/Swamp Cabbage (Kangkong) stalks only

1 medium onion (chopped)

2-3 pieces red tomatoes (cut into 4 sections but not cutting them all the way)

Fish sauce to taste (as needed)

Procedures:

1.       Bring to boil the onions and tomatoes with water into a deep pan.

2.       Once tomatoes and onions are already well cooked add in the shrimps and and tamarind mix. Simmer for a few minutes (do not over cooked shrimps). Taste if you’re already ok with the saltiness or you need to add fish sauce as needed. I didn’t add mine because for me the taste is ok with the sourness of the tamarind.

3.       Add in the spinach stalks and let it simmer for 1 minute. Serve  Hot and Enjoy!