Sinigang Shrimp Soup

Ingredients

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 1 liter (4 cups) water 1 liter (4 cups) water
• 2 medium tomatoes, quartered 2 medium tomatoes, quartered
• 1 medium onion, sliced 1 medium onion, sliced
• 2 radishes, sliced 2 radishes, sliced
• 1 long green chili pepper, sliced 1 long green chili pepper, sliced
• 1 bunch kangkong (water spinach), leaves and tender stems only 1 bunch kangkong (water spinach), leaves and tender stems only
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon shrimp paste 1 tablespoon shrimp paste
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 28g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the water to a boil.
2. 2.
   Add the tomatoes, onion, and radishes. Simmer for 5 minutes until the vegetables are slightly tender.
3. 3.
   Stir in the shrimp, green chili pepper, fish sauce, and shrimp paste. Cook for another 3 minutes.
4. 4.
   Dilute the tamarind paste in a small amount of water, then add it to the pot. Simmer for an additional 5 minutes.
5. 5.
   Add the kangkong leaves and tender stems. Cook for 2 minutes until wilted.
6. 6.
   Season with salt to taste.
7. 7.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove any grit or sand.

Tips & Tricks

• For a spicier version, add more chili peppers.
• Adjust the sourness of the soup by adding more or less tamarind paste according to your preference.
• Serve the Sinigang Shrimp Soup with a side of fish sauce and shrimp paste for extra flavor.

Serving advice

Serve the Sinigang Shrimp Soup hot with steamed rice on the side. It can be enjoyed as a standalone meal or as part of a larger Filipino feast.

Presentation advice

Garnish the Sinigang Shrimp Soup with fresh cilantro leaves and a squeeze of calamansi (Filipino lime) for a pop of color and added citrusy flavor.