When the weather turns cool or you’re simply craving a warm, tangy bowl of comfort food, Sinigang na Hipon is always a good idea. This Filipino classic highlights the natural sweetness of fresh shrimp balanced with the sourness of tamarind (or other fruits), creating a hearty soup that pairs beautifully with steaming white rice.
Unlike other variations of sinigang such as pork or salmon, this version is lighter but still packed with flavor. It’s quick to prepare, satisfying, and perfect for family meals.
What is Sinigang na Hipon?
Sinigang is a traditional Filipino sour soup, and in this version, shrimp is the star. The broth is flavored with tamarind, though other souring agents like guava, green mango, kamias (bilimbi), pineapple, or even santol (wild mangosteen) can also be used.
The dish is made even heartier with a colorful mix of vegetables—daikon radish, eggplant, snake beans, okra, long green peppers, and kangkong (water spinach). It’s usually served piping hot, with a side of fish sauce (patis) for dipping or seasoning.
Why You’ll Love This Dish
- Quick & easy – Ready in about 30 minutes.
- Healthy & balanced – Packed with lean protein and nutrient-rich vegetables.
- Versatile – You can switch up the vegetables or souring agents depending on what’s available.
- Comforting – The tangy broth and juicy shrimp make it perfect for rainy or chilly days.
Ingredients You’ll Need
- 1 lb. shrimp (cleaned, head on for extra flavor)
- 2 quarts water
- 1 onion, quartered
- 1 tomato, sliced
- 1 cup daikon radish, sliced
- 15 pcs. snake beans, cut into 2-inch lengths
- 5 pcs. okra, ends trimmed
- 1 eggplant, sliced
- 3 pcs. long green peppers
- 1 bunch kangkong (separate stalks and leaves)
- 44g sinigang mix (or fresh tamarind, if preferred)
- Fish sauce (patis) and ground black pepper to taste
Step-by-Step Cooking Instructions
- Prepare the broth. In a large pot, bring 2 quarts of water to a boil. Add the onion, tomato, and radish. Let it cook for about 8 minutes.
- Add the shrimp. Carefully drop in the cleaned shrimp. Cook for 1 minute.
- Season the soup. Stir in the sinigang mix until fully dissolved. Let it simmer for 3 minutes.
- Add the vegetables. Put in the long green peppers, snake beans, okra, and eggplant. Cook for 5 minutes or until tender.
- Finish with kangkong. Add the stalks first, then the leaves. Season with fish sauce and black pepper. Cook for 1 more minute.
- Serve and enjoy. Transfer to a serving bowl and enjoy hot with steamed rice.
Cooking Tips
- Use fresh shrimp with the head intact for a richer broth.
- Avoid overcooking shrimp—when they turn pink, they’re done.
- Wash kangkong thoroughly (2–3 times) to remove dirt or grit.
- If you’re short on time, a sinigang mix is convenient, but fresh tamarind gives the broth a more natural depth.
Sinigang na Hipon
Ingredients
Method
- In a large pot, bring 2 quarts of water to a boil. Add the onion, tomato, and radish. Let it cook for about 8 minutes.
- Carefully drop in the cleaned shrimp. Cook for 1 minute.
- Stir in the sinigang mix until fully dissolved. Let it simmer for 3 minutes.
- Put in the long green peppers, snake beans, okra, and eggplant. Cook for 5 minutes or until tender.
- Add the stalks first, then the leaves. Season with fish sauce and black pepper. Cook for 1 more minute.
- Transfer to a serving bowl and enjoy hot with steamed rice.
Nutrition Highlights (per serving, approx.)
- Calories: 280
- Protein: 32g
- Carbohydrates: 38g
- Fat: 3g
- Fiber: 15g
- Rich in Vitamin A, Vitamin C, and Iron
Final Thoughts
Sinigang na Hipon is more than just a soup—it’s a taste of home and comfort for many Filipinos. It’s light yet satisfying, simple yet full of character. Serve it hot with a bowl of rice and a small dish of patis on the side, and you’ve got yourself the perfect family meal.
