Sinigang na Hipon with Tamarind Broth and Fresh Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A tangy Filipino shrimp soup featuring a bright tamarind broth simmered with fresh tomatoes, radish, and spinach for a light and refreshing meal. This Filipino recipe, ready in about 40 minutes, pairs medium shrimp, peeled and deveined, tamarind paste, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Filipino cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, combine 6 cups water, 3 tbsp tamarind paste, 1 quartered medium onion, and 3 quartered medium tomatoes. Bring to a boil over medium-high heat and simmer for 15 minutes until the broth is fragrant and tangy.
  2. Step 2: Add 1 cup sliced daikon radish and 2 whole green chili peppers to the broth. Continue simmering for 10 minutes until radish is tender.
  3. Step 3: Stir in 2 tbsp fish sauce and season with salt and 1/4 tsp black pepper to taste.
  4. Step 4: Add 1 lb peeled and deveined medium shrimp to the pot and cook for 3-4 minutes until shrimp turn pink and opaque.
  5. Step 5: Finally, add 2 cups fresh spinach leaves and cook for 1 minute just until wilted. Remove the chili peppers before serving.

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