This all natural Sinigang na Hipon recipe, also known as shrimp sinigang, is a very healthy, easy, and classic Filipino sour soup dish. Made with fresh shrimp, savory tangy broth, vegetables, and completely natural this comforting dish is a beloved staple in Filipino cuisine. Discover the perfect balance of savory, sour, and umami flavors in every spoonful of this delectable shrimp sinigang and delight in the flavors of the Philippines.
Table of contents
Anyone that grew up Filipino will say that sinigang was a common food at the table. Fish sinigang, tender fall-apart beef sinigang, delectable pork sinigang, chicken sinigang, and of course…shrimp sinigang to name a few. I have had it all!
The savory “sour” broth is addictive and the very best pairing with rice. As a one pot meal, there is no wrong when it comes to choosing sinigang na hipon to bring comfort vibes to the soul, body, and mind.
This version of shrimp sinigang is super easy and very healthy. Of all the soups, this is one that is extra jammed with flavor and yet is very simply made with water, veggies, the shrimp, and a few seasonings.
EVERY INGREDIENT IN THIS SHRIMP SINIGANG RECIPE CAN BE FOUND AT MOST REGULAR, MAJOR GROCERY STORES.
A traditional recipe would include tamarind paste, and that is an easy recipe, but unripe tamarind is not easy to access. Therefore, I have it as an optional ingredient.
This way, anyone can give this recipe a try and learn and explore the Filipino flavors of my childhood and that I am sure you will come to love.
What is Shrimp Sinigang
Firstly, sinigang is a Filipino soup and can be considered sinigang if it has that signature sour-esque, tangy, umami lip-smacking taste to the broth.
Then proteins like beef, chicken, shrimp, fish, seafood, or vegan sinigang can be created with that foundation of sour broth (it’s not really sour…it just has a tanginess to it) that sinigang is known for.
Commonly, the sour comes from unripe tamarind. These days, there are packets and other additives that may be used.
Since I really like an ALL NATURAL sinigang na hipon recipe I always opt to make tamarind paste or there are a lot of other souring agents that can be used to create sinigang.
Common Souring Agents for Sinigang
- Tomatoes (kamatis): Making the broth with tomatoes and onions is one of the very most common ways to create sinigang.
- Tamarind: Unripe Tamarind is a traditional souring agent for sinigang, commonly used to achieve the signature sour-tangy taste of the broth.
- Green Mango: Unripe green mango can be used to provide a natural sourness to the sinigang broth, offering a distinct fruity tartness.
- Santol: The sour flesh of the santol fruit can be utilized as a souring agent in sinigang, contributing a tangy and slightly sweet flavor to the dish.
- Unripe Guava: Guava fruit, particularly the unripe ones, can be employed as a souring agent, imparting a delightful tropical sourness to the soup.
- Bilimbi (Kamias): The bilimbi fruit, also known as kamias, is often used to add a sour taste to sinigang, delivering a unique and tangy flavor to the broth.
- Calamansi: This small citrus fruit is another popular choice for creating the sour flavor in sinigang. Its tangy juice adds a unique twist to the soup. Use lemon to squeeze into the soup if you do not have calamansi.
These natural souring agents can be used in shrimp sinigang to achieve the desired sour, tangy, and umami flavors in the broth, allowing for a diverse range of tastes and textures in this classic Filipino dish.
Ingredients that DO NOT belong in sinigang na Hipon
While there is no right way…there is a “more right” way. You can certainly try your variations (the internet seems to have many) and have fun as you delve deeper into sinigang, but I would stray away from using any ingredients such as cilantro, vinegar, soy sauce, or parsley if you are looking for a more authentic style.
Traditional and Best Vegetables for Sinigang
Ingredients in Sinigang na Hipon
Main Ingredients
- 1 pound (450g) fresh shrimp, heads and shells ON
- 1 medium-sized onion, sliced chunky
- 3-4 medium-sized tomatoes, quartered
- 2 cups long green beans (or Yardong beans, aka sitaw) – cut in 3″ lengths
- 1 cup daikon radish (labanos), peeled and sliced into thick rounds
- 1 medium-sized eggplant, sliced
- 8 cups water
- 2 cups bok choy (or kangkong, aka water spinach)
- 1 tbsp oil – to sauté the tomatoes and onions
- okra (optional)
- taro/gabi (optional)
Seasonings
- Fish sauce (patis) to taste
- Salt and pepper to taste
- Natural Bouillon (optional) – I like “Organic Better than Bouillon Vegetable Bouillon”
Optional Natural Souring Agents
- Unripe tamarind (or tamarind paste) to taste
- 2 pieces long green chili peppers (siling haba, long green Korean chili, or banana pepper)
Garnish
- Calamansi or Lemon Slices
Equipment
- Large Pot – I use a Dutch Oven for all my one pot soups that has even heating and a strong lid.
- Cutting Board
- Knife
- Soup Skimmer
- Ladle
Instructions
Prepare the Ingredients
- Rinse the fresh shrimp thoroughly under cold running water, devein, trim and clean, and set aside.
- Slice the onion into chunky pieces and quarter the medium-sized tomatoes.
- Cut the long green beans (or Yardlong beans) into 3-inch lengths, and peel and slice the daikon radish into thick rounds.
- Slice the eggplant and bok choy (or kangkong) and set aside.
Create the Sour Broth
- In a large pot or Dutch oven, heat and add oil.
- Sauté the onions and tomatoes until very fragrant.
- Add the fish sauce over and mix in. Then add 8 cups of water to a low simmer over low-medium heat.
- Add the daikon radish chunks. Cover for 15 minutes to extract flavors from the onions and tomatoes.
- Remove most of the wilted tomatoes and onions with your soup skimmer to create a smoother, infused soup.
- Add the eggplant. When the eggplant is halfway done, add the sitaw (green beans).
- Include the fresh shrimp into the pot.
Season the Soup
- Add salt and pepper as desired.
- Add the tamarind paste.
- You can also add a Natural Bouillon for extra flavor.
Incorporate Optional Souring Agents
- You can also add 2 pieces of long green chili peppers for some heat. Do not cut them, add them in whole.
- Add tamarind paste.
Finalize making the Shrimp Sinigang
- Once the vegetables are tender and the shrimp are just about cooked through, add the bok choy (or kangkong) to the pot and cover with the lid for a few minutes until wilted.
Serve and Enjoy
Once all the ingredients are tender and combined, your shrimp sinigang is ready to be served hot. Enjoy this comforting and flavorful Filipino sour soup with a side of steamed rice.
This traditional recipe will allow you to relish the perfect balance of savory, sour, and umami flavors that define this classic Filipino dish.
Notes
- Do not overcook the vegetables. Add them in order of cook time and serve sinigang right away so they stay colorful.
- Do not overcook the shrimp or it will be rubbery.
- You can use any shrimp you like, shell or no shell. With shells adds more flavor.
- Don’t skip sautéing the tomatoes and onions as that step will draw out the flavors.
Add Ins and Variations
- Remove the shells and heads of the shrimp and add it to the broth from the start, then remove them later. This will impart more shrimp flavor to the soup.
- Fish sauce is an important element to sinigang, however, you can use vegan fish sauce or salt as an alternative.
- Add pork and slow cook the pork when creating the broth for a very flavorful and rich pork and shrimp sinigang.
How to Serve Sinigang
Shrimp sinigang is best anytime, but mostly as a healthy, hearty lunch or as a comforting and simple dinner.
Sinigang is always served with rice, as a spoon of rice with some soup combined is considered the perfect bite.
Questions
Can I store leftovers?
Yes, the leftovers last 2 days. The vegetables will be more soft and loose some color. Sinigang is always best on day one.
Can I use peeled shrimp?
Yes. Use any shrimp you like. More authentic style is with shrimp with shells, however, any shrimp works!
Is sinigang na hipon healthy?
This recipe is all natural and is very healthy, lower calories, and loaded with vegetables.
Check out my favorite stock pot here for soups, stews, and more.
ALL Natural Sinigang Na Hipon Recipe (Shrimp Sinigang)
Equipment
- large pot
- knife
- soup skimmer
- ladle
Ingredients
Main Ingredients
- 1 pound 450g fresh shrimp, heads and shells ON
- 1 medium-sized onion sliced chunky
- 3-4 medium-sized tomatoes quartered
- 2 cups long green beans or Yardong beans, aka sitaw – cut in 3″ lengths
- 1 cup daikon radish labanos, peeled and sliced into thick rounds
- 1 medium-sized eggplant sliced
- 8 cups water
- 2 cups bok choy or kangkong, aka water spinach
- 1 tbsp oil
- okra optional
- taro/gabi optional
Seasonings
- Fish sauce patis to taste
- Salt and pepper to taste
- Natural Bouillon optional – I like “Organic Better than Bouillon Vegetable Bouillon”
Optional Natural Souring Agents
- 1 tbsp Tamarind paste unripe (see article for recipe to make tamarind paste)
- 2 pieces long green chili peppers siling haba, long green Korean chili, or banana pepper
Garnish
- Calamansi or Lemon Slices
Instructions
Prepare the Ingredients
- Rinse the fresh shrimp thoroughly under cold running water, devein, trim and clean, and set aside.
- Slice the onion into chunky pieces and quarter the medium-sized tomatoes.Cut the long green beans (or Yardlong beans) into 3-inch lengths, and peel and slice the daikon radish into thick rounds.Slice the eggplant and bok choy (or kangkong) and set aside.
Create the Sour Broth
- In a large pot or Dutch oven, heat and add oil. Sauté the onions and tomatoes until very fragrant.1 medium-sized onion, 1 tbsp oil, 3-4 medium-sized tomatoes
- Add the fish sauce over and mix in.Fish sauce
- Then add 8 cups of water to a low simmer over low-medium heat.8 cups water
- Add the daikon radish chunks. Cover for 15 minutes to extract flavors from the onions and tomatoes.1 cup daikon radish
- Remove most of the wilted tomatoes and onions with your soup skimmer to create a smoother, infused soup.
- Add the eggplant.1 medium-sized eggplant
- When the eggplant is halfway done, add the sitaw (green beans).2 cups long green beans
- Include the fresh shrimp into the pot.1 pound 450g fresh shrimp, heads and shells ON
Season the Soup
- Add salt and pepper as desired.Salt and pepper to taste
- Add 2 pieces of long green chili peppers for some heat. Do not cut them, add them in whole.2 pieces long green chili peppers
- Add the tamarind paste. (optional). You can also add a Natural Bouillon for extra flavor.1 tbsp Tamarind paste, Natural Bouillon
Finalize the Shrimp Sinigang
- Once the vegetables are tender and the shrimp are just about cooked through, add the bok choy (or kangkong) to the pot and cover with the lid for a few minutes until wilted.2 cups bok choy
Serve and Enjoy
- Once all the ingredients are tender and combined, your shrimp sinigang is ready to be served hot. Enjoy this comforting and flavorful Filipino sour soup with a side of steamed rice.Calamansi or Lemon Slices
Notes
- Do not overcook the vegetables. Add them in order of cook time and serve sinigang right away so they stay colorful.
- Do not overcook the shrimp or it will be rubbery.
- You can use any shrimp you like, shell or no shell. With shells adds more flavor.
- Don’t skip sautéing the tomatoes and onions as that step will draw out the flavors.
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