filipino sour shrimp soup recipe

Here’s another vlog with one of my favorite recipes: sinigang na hipon! This sour soup with delicious pieces of shrimp is so good when you make it from scratch. Learn how I make it here!

There’s nothing more comforting than a bowl of piping hot sinigang. There are lots of variations out there that you can try: pork, beef, shrimp, salmon, or bangus (milkfish), with a sour soup flavored by gabi or tamarind. Whatever your preference, sinigang is about a nice sour broth that enhances any kind of meat you have on hand. There’s something even better about making sinigang from scratch instead of relying on mixes that you usually see in supermarkets and groceries. This will definitely impress your family and friends as they gather round a pot of sinigang for dinner! Watch my vlog below or skip to 8:40 for the sinigang recipe. Enjoy!

Recipe (Good for 4):

Shrimp Broth

Ingredients

1 tsp salt.
1 red onion diced
6 cloves of garlic
3 tbsp of sliced ginger
4 stalks of celery chopped
5 tomatoes chopped
Carcass of 10 large shrimps
2 tbsp Hibe (dried Shrimp)
1 tbsp olive oil
1.5 litres of water

Instructions

1. Fry everything in 3 mins intervals on a low fire. Season with salt. Toss in the shrimp bits and hibe, cover with water.
2. Cover and simmer for 40mins.
3. Strain.

Tamarind broth

Ingredients

8 pieces green tamarind
1 litre of water

Instructions

1. Bring to a boil. Cover and simmer for 20mins.
2. Mash and strain.

Soup:

Ingredients

1 small white radish sliced
1 red onion diced
1 small eggplant cubed
10 large green beans
6 native tomatoes, seeded and sliced
2 pieces of gabi, peeled and sliced
4 okras sliced
3 red chilies
2 tbsp good quality fish sauce
1 bunch of kangkong
2 tbsp olive oil

Instructions

1. Fry your eggplant for 2mins. Toss in the gabi and tomatoes. Cook for 5 mins. Add in your onions, bean and radish, cook for 5mins. Cover with both broths, add in the okra. Simmer for 15mins on a very low fire.
2. Add in the fish sauce. Poach shrimp for 1 min.
3. Toss in the chilies and kangkong, cook for 2 mins

Erwan Heussaff
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