Name: The Ultimate Sinigang na Hipon (Filipino Shrimp Tamarind Soup)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 to 5 servings
Cuisine: Filipino
Ingredients: 500 grams shrimp - Washed, horns and legs trimmed, deveined; 1 liter water (or rice water / hugas bigas); 1 pack (22 grams) sinigang mix; 3 medium tomatoes - Sliced into wedges; 1 medium onion - Chopped; 1 bunch string beans (sitaw) - Cut into shorter pieces; 5 pieces okra - Stem ends trimmed; 1 small white radish (labanos) - Sliced into rounds; 1 bunch kangkong (water spinach) - Leaves and tender stems; 3 pieces green chilies (siling pansigang) - Whole; Fish sauce (patis), to taste

An authentic Filipino sour tamarind soup made with succulent whole shrimp, fresh kangkong, crisp daikon radish, okra, and string beans simmered in a tangy broth by Yummy Kitchen.

There is nothing quite like a steaming bowl of Sinigang na Hipon to soothe the soul. Bursting with the bold, lip-smacking tang of tamarind broth and the natural sweetness of fresh shrimp, this iconic Filipino soup is a timeless household favorite.

The Irresistible Balance of Sour and Savory

In this classic recipe by Yummy Kitchen, tender whole shrimp are simmered in a fragrant broth enriched with fresh tomatoes, onions, and hearty country vegetables like kangkong (water spinach), string beans, radish, and okra. The key to perfection lies in timing—allowing the vegetables to cook until tender-crisp while simmering the shrimp just until juicy and pink.

Pro Tip for Maximum Flavor: Leave the shrimp heads on! The heads contain natural juices and fats that infuse the sour tamarind broth with immense savory sweetness that you simply cannot get from peeled shrimp.

Pro Tips for the Best Shrimp Sinigang

Do Not Overcook the Shrimp: Shrimp cook in a flash! Simmer them for just 3 to 5 minutes until they turn vibrant orange and curl into a loose "C" shape. Overcooked shrimp become tough and rubbery.
Use Rice Water (Hugas Bigas): When washing rice for your meal, reserve the second or third rinse to use as your soup base. Its natural starches give the broth a velvety, comforting viscosity.
Stagger Your Vegetables: Add denser root vegetables like radish and string beans first so they soften properly, adding delicate kangkong leaves and green chilies toward the end to keep them crisp and vibrant green.
Serve with Sawsawan: Elevate every spoonful with a small saucer of fish sauce (patis) mixed with calamansi juice and crushed fresh chilies for dipping the succulent shrimp!

Cooking Progress Step 1 of 7

Step 1

1. Wash and prepare the shrimp

Wash and clean the fresh shrimp thoroughly. Using kitchen shears, trim the spiky horns and legs. Devein each shrimp using a toothpick inserted between the shell segments. Set aside.

CHEF'S TIP / PRO NOTE

Keeping the heads and shells intact during cooking enriches the broth with incredible natural sweetness and umami.

Step Timer

08:00

Step 2

2. Build and boil the aromatic broth

Pour 1 liter of rice water (or plain water) into a cooking pot. Add the sliced tomatoes and chopped onions. Cover the pot and bring the liquid to a rapid boil over medium-high heat.

CHEF'S TIP / PRO NOTE

Using rice water (the second or third rinse from washing rice) gives the sour broth a fuller, silkier body.

Step Timer

05:00

Step 3

3. Season with fish sauce and sinigang mix

Once the broth is boiling, season with fish sauce to taste. Add the 22-gram pack of sinigang mix and stir gently until the powder is fully dissolved and well blended.

CHEF'S TIP / PRO NOTE

Dissolving the tamarind powder into the bubbling broth before adding vegetables ensures even seasoning throughout.

Step Timer

02:00

Step 4

4. Boil the radish, string beans, and okra

Add the sliced radish, cut string beans, and okra to the pot. Cover and let them cook for 3 to 5 minutes until tender-crisp.

CHEF'S TIP / PRO NOTE

Adding denser vegetables first ensures they soften without turning the more delicate greens soggy.

Step Timer

04:00

Step 5

5. Add kangkong and green chilies

Add the fresh kangkong leaves and the whole green chilies. Stir gently to submerge and wilt the tender leaves into the bubbling broth.

CHEF'S TIP / PRO NOTE

Keeping the green chilies whole imparts their aromatic capsicum fragrance without making the soup overly fiery.

Step Timer

02:00

Step 6

6. Add shrimp and simmer until pink

Add the prepared shrimp into the pot, making sure they are submerged in the hot broth. Simmer for 3 to 5 minutes just until the shrimp turn vibrant orange-pink and curl into loose C-shapes.

CHEF'S TIP / PRO NOTE

Do not overcook! As soon as the shrimp turn completely pink and opaque, remove the pot from heat immediately to keep them tender and juicy.

Step Timer

04:00

Step 7

7. Transfer to serving bowl and enjoy

Once the shrimp turn orange, turn the heat off immediately. Transfer the steaming Sinigang na Hipon into a deep serving bowl and enjoy hot with steamed white rice.

CHEF'S TIP / PRO NOTE

Serve with a small saucer of patis and calamansi or chili for the quintessential Filipino dining experience!

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Directions

Wash and clean the fresh shrimp thoroughly. Using kitchen shears, trim the spiky horns and legs. Devein each shrimp using a toothpick inserted between the shell segments. Set aside.