Filipino

Serving

Sinigang na Hipon

Name: Sinigang na Hipon
Total time: 40 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1 1/2 lbs large shrimp, shell-on, deveined; 1 (1.4 oz) packet tamarind sinigang mix (or 1/2 cup fresh tamarind pulp); 8 cups water; 2 medium tomatoes, quartered; 1 large white onion, quartered; 1 medium daikon radish, peeled and sliced into 1/4-inch rounds; 1 bunch water spinach (kangkong), trimmed into 3-inch pieces; 1 cup long beans, cut into 2-inch pieces; 2 finger chilies (siling haba); 2 tbsp fish sauce

A bright, sour tamarind soup brimming with plump shrimp and crisp-tender vegetables that defines Filipino comfort food.

40 minutes

Serves 4

Dinner/Lunch

14 min prep

22 min cook

Contains common allergens

Fish Seafood Shellfish

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Good to know

One-pot

Matched from this dish's own ingredients and timing. Browse more: one-pot dinners

Instructions

6 steps

1
In a large pot, bring the water, onion, and tomatoes to a boil, then simmer for 10 minutes, pressing the tomatoes against the side to release their juices.
2
Add the daikon rounds and cook for 6-8 minutes until just tender when pierced with a fork.
3
Stir in the tamarind mix and fish sauce, then add the long beans and finger chilies and simmer for 4 minutes.
4
Slide in the shrimp and cook for 3-4 minutes, just until they turn pink and curl, being careful not to overcook them.
5
Add the water spinach, push it under the broth, and turn off the heat so the residual warmth wilts it in about 1 minute.
6
Taste and adjust the sourness and saltiness with more tamarind or fish sauce, then ladle into bowls and serve piping hot with steamed rice.

Sinigang na Hipon — plated and served — Serving moment. How Sinigang na Hipon looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

53/100

Works for many families

Allergen-friendly 70

Kid-friendly 27

Weeknight-easy 54

Budget-friendly 64

Great leftovers 65

Pantry-friendly 35

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

195

Calories

42 g

Protein

6 g

Carbs

1 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Sinigang na Hipon is the shrimp version of the Filipino sour soup, lighter and quicker than the pork variety. Shrimp cook in minutes, so the broth comes together fast, bright with tamarind and full of vegetables. Cooking the shrimp shell-on deepens the broth with extra sweetness.

Listahan note

This version builds a tamarind broth with the vegetables first, then adds shell-on shrimp at the very end so they stay plump and the broth tastes sweet and clean.

Technique cues

Add the shrimp last; they cook in just a couple of minutes.
Cook the shrimp shell-on for a sweeter, deeper broth.
Add leafy greens off the heat to keep them bright.

Kitchen flow

Parallel prep: Simmer the vegetables in the tamarind broth while you prep the shrimp.
Make-ahead: Make the vegetable broth ahead; add shrimp only when serving.
Leftover move: Reheat the broth gently and add fresh shrimp to avoid overcooking.
Cleanup rhythm: One pot; strain any shells before storing.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Shrimp

Main protein

Purpose: Sweet and quick-cooking, they keep the soup light.

Handling: Leave shell-on for more flavor and add at the very end.

Adaptation: Peeled shrimp cook even faster but give a milder broth.

Tamarind mix or pulp

Souring agent

Purpose: Provides the signature sour backbone.

Handling: Add gradually and taste.

Adaptation: Fresh tamarind or green mango gives a brighter sour.

Daikon radish

Hearty vegetable

Purpose: Sweetens the broth and adds body.

Handling: Slice into rounds and simmer until tender.

Adaptation: Turnip works.

Water spinach (kangkong)

Leafy finish

Purpose: Adds fresh green color and bite.

Handling: Add off the heat to keep it green.

Adaptation: Spinach or bok choy works.

Technique notes

Do not overcook the shrimp; pull them as soon as they turn pink.
Build the sourness in stages and taste as you go.
Drop the greens in off the heat for color and bite.

Ingredient swaps

Pork-version direction: Use pork belly for sinigang na baboy, extending the simmer.
Fresh-souring direction: Use fresh tamarind or green mango and salt to control sodium.
Shellfish-free direction: Use firm white fish instead of shrimp.

Serve alongside

Steamed white rice
Fish sauce with calamansi and chili
Grilled fish
Sauteed greens
Cold water
Calamansi juice
Iced tea

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate up to 2 days; shrimp are best eaten fresh.
Reheat the broth gently and avoid re-boiling the shrimp.
Freezing is not recommended.

Equipment

Soup pot
Ladle
Skimmer
Cutting board

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