Sinigang na Hipon with Tamarind Broth and Fresh Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

Frequently asked questions

How long does Sinigang na Hipon with Tamarind Broth and Fresh Vegetables take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sinigang na Hipon with Tamarind Broth and Fresh Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tamarind paste from drying out.

Can I substitute ingredients in Sinigang na Hipon with Tamarind Broth and Fresh Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sinigang na Hipon with Tamarind Broth and Fresh Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sinigang na Hipon with Tamarind Broth and Fresh Vegetables?

Filipino filipino like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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