Sinigang na hipon, a delicious shrimp soup with a tangy twist, is a go-to treat when the weather feels a bit gloomy here in the Philippines.
Just like Sinigang na Baboy, this warm soup brings back fond memories.
Imagine plump shrimp dancing in a sour broth, making every spoonful feel like a cozy hug.
I remember always requesting this soup during rainy days. Shrimp is kind of expensive and it’s always a special day when Mom would whip up a pot of Sinigang na Hipon. The anticipation of the savory aroma filling our kitchen and the sound of raindrops on the window made those moments extra special.
Sinigang na Hipon Ingredients
- Cooking Oil
Cooking oil is essential for sautéing and bringing out the flavors of the ginger, onion, and tomatoes. It serves as the foundation for the aromatic base of our Sinigang na Hipon. - Ginger
Ginger, sliced into thumb-sized pieces, adds a warm, zesty kick to the soup. It enhances the dish with its aromatic and slightly spicy notes. - Onion
A medium-sized onion, sliced, provides a sweet and savory depth to the broth. It melds beautifully with the other ingredients to create a rich, flavorful base. - Tomatoes
Medium-sized tomatoes, sliced, contribute a slight tanginess and natural sweetness. They help balance the savory and sour elements of the sinigang. - Gabi / Taro
Gabi, or taro, brings a creamy texture to the soup. When cooked, it softens and thickens the broth, adding a comforting, hearty element. - Shrimp
Cleaned and deveined shrimp are the star of this dish, providing a tender and juicy seafood flavor. They cook quickly, infusing the soup with their natural sweetness. - String Beans
Cut into 3-inch lengths, string beans add a delightful crunch and vibrant green color. They offer a fresh, slightly sweet taste that complements the other vegetables. - Water
Water is the base liquid that turns the ingredients into a delicious soup. It helps to blend all the flavors together into a cohesive dish. - Okra
Trimmed and halved okra adds a unique texture and subtle earthiness. It thickens the broth slightly and blends well with the other vegetables. - Radish / Labanos
Sliced radish brings a crisp, peppery bite to the soup. Its slight bitterness contrasts nicely with the other ingredients. - Sinigang Mix
The sinigang mix is the key to achieving the traditional sour and savory taste of this Filipino soup. It simplifies the process while ensuring authentic flavor. - Kangkong Leaves
Cut into 3-inch lengths, kangkong leaves, or water spinach, add a mild, slightly sweet flavor. They also contribute a lovely green color and tender texture to the soup. - Green Chili
A single green chili adds a subtle heat to the soup. It provides a gentle spiciness that enhances the overall flavor without overpowering it. - Salt and Pepper
Salt and pepper are essential for seasoning, bringing out the natural flavors of all the ingredients. Adjust to taste for the perfect balance in your sinigang.
How To Cook Sinigang na Hipon
Prepare the Ingredients
- Clean the shrimp. Remove the veins for a cleaner taste.
- Cut the okra into bite-sized pieces.
- Wash the Kangkong leaves thoroughly.
- Slice the tomato and snake beans.
- Peel and slice the ginger and onion.
Sauté the Aromatics
Heat the cooking oil in a large pot over medium heat. Add the sliced ginger, onion, and tomatoes. Sauté until the onions are translucent and the tomatoes soften. Then, add the gabi (taro) pieces. This step creates a tasty base for your Sinigang na Hipon.
Cook the Shrimp and String Beans
Add the cleaned and deveined shrimp along with the string beans. Cook until the shrimp turn pink and opaque, about 3-5 minutes. Add salt and pepper, and toss to mix. The shrimp will add a sweet flavor, while the string beans give a nice crunch.
Add Water and Vegetables
Pour in 8 cups of water. Add the okra and radish, then bring the mixture to a boil. This step turns the sautéed ingredients into a soup, blending all the flavors together.
Incorporate the Sinigang Mix
Once the soup is boiling, stir in the sinigang mix until it is fully dissolved. This mix gives the soup its traditional sour and savory taste.
Add the Greens and Final Touches
Add the kangkong leaves and a green chili. Cook for another 1-2 minutes, just until the greens are wilted. The kangkong leaves add a fresh flavor, and the green chili gives a bit of heat.
Final Adjustments and Serving
Taste the soup and adjust the seasoning if needed. Serve it hot with steamed rice. Enjoy this comforting and flavorful dish with your family and friends!
Tips on How To Cook a Perfect Sinigang na Hipon
Cooking a perfect Sinigang na Hipon is a delightful journey, and here are some tips to ensure your dish turns out just right:
Choose Fresh Shrimp
Opt for fresh shrimp with a bright color and firm texture. This ensures a sweet and succulent flavor in your Sinigang.
Clean Shrimp Properly
Clean and devein the shrimp thoroughly to remove any sand or unwanted bits. This ensures a clean and enjoyable soup.
Saute Onion, Ginger, and Tomato
Sauteing onion, ginger, and tomato in a bit of oil before adding water brings out rich flavors and helps reduce the fishy taste. It’s a simple step that makes a big difference.
Balance the Tanginess
Adjust the amount of Sinigang Mix based on your preference. Some like it more tangy, while others prefer a milder taste. Start with a moderate amount and add more if needed.
Control the Salt
Be mindful of the salt content, especially if your Sinigang Mix already has some. You can always add more salt later, but it’s challenging to fix an overly salty dish.
Don't Overcook Vegetables
Add the vegetables at the right time to prevent them from becoming mushy. They should be tender but still have a bit of bite.
Experiment with Vegetables
Feel free to experiment with vegetables. While okra, Kangkong leaves, and snake beans are traditional, you can add other veggies like eggplant or water spinach to suit your taste.
Serve Hot with Rice
Sinigang na Hipon is best enjoyed hot and paired with a side of steamed rice. The combination of the tangy soup and rice is simply comforting.
What To Serve With Sinigang na Hipon
Steamed White Rice
Simple and fluffy steamed white rice lets the bold flavors of Sinigang na Hipon stand out, making each bite a comforting delight. Its mild taste plays well with the richness of shrimp and the tangy broth, creating a perfect harmony.
Inihaw na Liempo (Grilled Pork Belly)
Grilled pork belly adds a smoky and savory touch that pairs wonderfully with the tangy Sinigang na Hipon, creating a flavorful contrast. The charred edges and succulent meat make each bite a delicious explosion of tastes.
Pakbet (Filipino Vegetable Stew)
Pakbet, a mix of veggies like eggplant and squash, complements Sinigang na Hipon by bringing hearty flavors and textures. The earthy notes of Pakbet balance the tanginess of Sinigang, creating a satisfying Filipino meal.
Adobong Pusit (Squid Adobo)
Adobong Pusit, or squid adobo, pairs well with Sinigang na Hipon, combining savory adobo sauce with the tanginess for a delightful seafood feast. The tender squid and rich adobo sauce offer a unique seafood twist, capturing the essence of Filipino flavors.
Frequently Asked Questions
Yes, you can substitute shrimp with other seafood like fish (e.g., bangus/milkfish, tilapia), mussels, or squid. The cooking method remains similar, but cooking times may vary slightly depending on the seafood used.
Yes, you can make Sinigang na Hipon spicy by adding more green chili peppers or using a hotter variety of chili. Adjust the spice level according to your preference.
If the soup is too sour, you can dilute it by adding more water or balancing it out with a small amount of sugar or more fish sauce. Adding more vegetables can also help absorb some of the sourness.
Store leftovers in an airtight container in the refrigerator. Sinigang na Hipon can be kept for up to 3 days. When reheating, do so gently on the stove to avoid overcooking the shrimp.
Sinigang na Hipon Recipe
Ingredients
- 2 tbsp Cooking Oil
- 1 piece Ginger thumb-sized (sliced)
- 1 piece Onion medium (sliced)
- 2 pieces Tomatoes medium (sliced)
- 4 pieces Gabi / Taro
- 500 grams Shrimp (cleaned and deveined)
- 150 grams String beans (cut into 3-inch length)
- 8 cups Water
- 200 grams Okra (trimmed and halved)
- 1 piece Radish (Sliced)
- 1 packet Sinigang Mix
- 200 grams Kangkong leaves (cut into 3-inch length)
- 1 piece Green Chili
- Salt and pepper to taste
Instructions
- In a large pot, heat the cooking oil over medium heat. Add the ginger, onion, and tomatoes. Sauté until the onions are translucent and the tomatoes are softened then add the gabi/taro pieces.
- Add the shrimp and string beans,cook until the shrimps turn pink and opaque, about 3-5 minutes. Add salt and pepper then toss.
- Pour in the 8 cups of water. Add the okra and radish and bring to a boil
- Once boiling, stir in the sinigang mix until fully dissolved.
- Add the kangkong leaves and green chili. Cook for another 1-2 minutes or until the greens are wilted.
- Taste and adjust the seasoning if needed. Serve hot with steamed rice.
Video
Notes
- Fresh tamarind or tamarind paste provides the best sour flavor. If unavailable, tamarind soup base (sinigang mix) is a convenient alternative.
