Shrimp Sinigang (Filipino Shrimp Tamarind Sour Soup)

Philippines • Regional Dish • Soup

Sinigang (Filipino Shrimp Tamarind Sour Soup)

Bright, tangy and deeply comforting, this Filipino shrimp soup brings tamarind, tomatoes and tender vegetables together in one sharp, savory bowl.

Servings4
Prep Time15 min
Cook Time25 min
DifficultyEasy
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Instructions

  1. Heat the oil in a soup pot over medium heat. Add the onion, tomatoes and garlic, then cook for 4 to 5 minutes until softened and fragrant.
  2. Pour in the stock and 250 ml water. Stir in the tamarind concentrate and fish sauce, then bring the broth to a gentle simmer.
  3. Add the green beans, eggplant and whole chili, if using. Simmer for 5 to 6 minutes until the vegetables begin to soften but still hold their shape.
  4. Add the shrimp and simmer for 1 to 2 minutes, just until they turn pink and curl. Do not overcook them unless rubber is suddenly your dinner theme.
  5. Stir in the spinach and cook for 30 seconds to 1 minute until just wilted.
  6. Taste the broth and adjust with more fish sauce for salt or more tamarind concentrate for extra sourness. Add a splash of water if the broth tastes too intense.
  7. Serve hot with steamed rice alongside.

Cultural Context

Sinigang is one of the Philippines’ best-loved soup traditions, known for its clean, sour broth and flexible mix of proteins and vegetables. Pork may be the first one people mention, but shrimp sinigang is a classic variation too, especially when you want something lighter and faster to cook.

The signature tartness usually comes from tamarind, though other souring fruits and leaves are used in different regions and households. That is part of the charm. Sinigang is less about one rigid formula and more about hitting that savory-sour balance that makes the dish instantly recognizable.

Fun Fact

In many Filipino homes, sinigang is judged by the broth first. If the soup doesn’t make your mouth perk up from the sourness, it’s missed the point a little. Polite, maybe. Memorable, not so much.

Cook’s Tip

Use water spinach if you can find it for a more traditional finish. Baby spinach works well for everyday cooking.
Add Radish, okra or bok choy if you want a fuller pot.
If tamarind concentrate is very strong, start with 2 tbsp and adjust at the end.
Fish stock gives a deeper seafood flavor, but chicken stock is a practical home-kitchen backup.

Trivia

Shrimp sinigang cooks much faster than pork versions, which is one reason it is a smart weeknight play when you want full flavor without the long simmer.

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