Sinigang na Hipon

Sinigang na Hipon is a bright, sour Filipino soup where sweet prawns simmer in a tangy tamarind broth with softened tomatoes, daikon, and tender water spinach. The result is light yet deeply savoury, refreshing, and perfect spooned over hot rice.

Nutrition · per serving

331kcal

27gProtein

36gCarbs

7gFat

4gFiber

2 servings

Ingredients

13 items

Sinigang

prawns, shell-on and deveined300 g

water1 litre

onion, quartered120 g

tomatoes, quartered200 g

daikon radish, peeled and sliced into 1 cm half-moons150 g

tamarind paste40 g

fish sauce20 ml

long green chilli1 piece (10 g)

water spinach, trimmed into 8 cm lengths120 g

fine salt2 g

ground black pepper1 g

To serve

steamed rice300 g

extra fish sauce10 ml

Tips

•If fresh tamarind is available, simmer about 60 g peeled tamarind pulp in the broth, mash, and strain for a more traditional flavour.
•You can substitute the daikon with radish or add okra if desired, but keep the cooking brief for a beginner-friendly 30-minute version.
•For the clearest broth, avoid vigorous boiling after adding the prawns.
•If your prawns are very large, give them an extra minute; if small, start checking after 2 minutes.

Steps

1
Prepare all ingredients first: quarter the onion and tomatoes, peel and slice the daikon, trim the water spinach, and make sure the prawns are deveined. Keeping the shells on gives the broth more flavour.
120 g onion, quartered200 g tomatoes, quartered150 g daikon radish, peeled and sliced into 1 cm half-moons120 g water spinach, trimmed into 8 cm lengths300 g prawns, shell-on and deveined
2
Bring the water to a boil in a medium pot over high heat. Add the onion, tomatoes, daikon, and chilli. Lower to a steady simmer and cook for 8-10 minutes, until the daikon is just tender and the tomatoes have softened enough to lightly break down into the broth.
1 litre water120 g onion, quartered200 g tomatoes, quartered150 g daikon radish, peeled and sliced into 1 cm half-moons1 piece (10 g) long green chilli
3
Stir in the tamarind paste and fish sauce until fully dissolved. Taste the broth: it should be distinctly sour and savoury. Add the salt and black pepper, adjusting lightly since the fish sauce already brings salinity.
40 g tamarind paste20 ml fish sauce2 g fine salt1 g ground black pepper
4
Add the prawns and simmer for 2-3 minutes, just until they turn pink and opaque. Do not overcook them or they will become rubbery.
300 g prawns, shell-on and deveined
5
Add the water spinach and cook for 30-60 seconds, just until wilted but still bright green. Turn off the heat immediately to keep the vegetables fresh-tasting.
120 g water spinach, trimmed into 8 cm lengths
6
Serve the sinigang hot with steamed rice on the side and extra fish sauce for diners who want a saltier finish.
300 g steamed rice10 ml extra fish sauce

Origin & History

Sinigang is one of the most beloved soups in the Philippines, defined by its clean, mouthwatering sourness rather than heat. It can be made with many proteins, and Sinigang na Hipon is a popular coastal version that highlights the sweetness of prawns against tamarind's tang. The dish is a staple of home cooking and is especially appreciated for its comforting, everyday character.

filipino soup prawn pescatarian tamarind quick dinner beginner

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Steps

Prepare all ingredients first: quarter the onion and tomatoes, peel and slice the daikon, trim the water spinach, and make sure the prawns are deveined. Keeping the shells on gives the broth more flavour.

120 g onion, quartered200 g tomatoes, quartered150 g daikon radish, peeled and sliced into 1 cm half-moons120 g water spinach, trimmed into 8 cm lengths300 g prawns, shell-on and deveined

Bring the water to a boil in a medium pot over high heat. Add the onion, tomatoes, daikon, and chilli. Lower to a steady simmer and cook for 8-10 minutes, until the daikon is just tender and the tomatoes have softened enough to lightly break down into the broth.

1 litre water120 g onion, quartered200 g tomatoes, quartered150 g daikon radish, peeled and sliced into 1 cm half-moons1 piece (10 g) long green chilli

Stir in the tamarind paste and fish sauce until fully dissolved. Taste the broth: it should be distinctly sour and savoury. Add the salt and black pepper, adjusting lightly since the fish sauce already brings salinity.

40 g tamarind paste20 ml fish sauce2 g fine salt1 g ground black pepper

Add the prawns and simmer for 2-3 minutes, just until they turn pink and opaque. Do not overcook them or they will become rubbery.

300 g prawns, shell-on and deveined

Add the water spinach and cook for 30-60 seconds, just until wilted but still bright green. Turn off the heat immediately to keep the vegetables fresh-tasting.

120 g water spinach, trimmed into 8 cm lengths

Serve the sinigang hot with steamed rice on the side and extra fish sauce for diners who want a saltier finish.

300 g steamed rice10 ml extra fish sauce

Origin & History