I find the broth of sinigang na hipon’s is not as sour compare to the other sinigang soup. The shrimp with its head intact makes the soup more flavorful and less sour. What I like most about this delicious and comforting soup is that it’s one of those dishes that tastes even better the next day! Save some leftover for the next day, heat it up in the oven or microwave and you have an even-better tasting sinigang na hipon! Enjoy!
Cooking Tips for Perfect Sinigang na Hipon
To make the best sinigang na hipon, start with fresh shrimp. Look for shrimp that have a shiny, firm shell and a mild ocean scent. If you can, buy shrimp with the head still on. This not only adds to the flavor of the broth but also makes the dish look more appealing. When cooking, add the shrimp towards the end of the cooking process. Shrimp cooks quickly, usually in just a few minutes. Overcooking can lead to rubbery shrimp, so keep an eye on them. For a richer flavor, consider making your own tamarind broth. You can use fresh tamarind pods or buy tamarind paste. If you prefer a different souring agent, green mango or calamansi can be used. Adjust the sourness to your liking, as some people prefer a tangier broth while others enjoy it milder. Lastly, don’t forget to taste as you go. This will help you find the perfect balance of flavors. A little extra fish sauce or salt might be all you need to elevate the dish.
Serving Suggestions and Pairings
Sinigang na hipon is best served hot, straight from the pot. Pair it with steamed white rice, which balances the sour and savory flavors beautifully. For a complete meal, you can serve it alongside grilled meats or fish, which complements the dish. A simple green salad with a light vinaigrette can also add a refreshing contrast to the richness of the soup. If you like a bit of heat, place some extra siling labuyo on the table for those who want to spice it up. A cold beverage, like fresh coconut juice or calamansi juice, pairs well with the sour notes of the sinigang. This dish is also great for gatherings, as it can easily be made in large batches. Just keep in mind that the vegetables may become softer the longer they sit in the broth, so if you plan to serve it later, consider cooking the vegetables separately and adding them just before serving. This way, they will retain their crunch and vibrant colors.
Frequently Asked Questions
What can I use instead of tamarind soup mix?
If you want to switch it up, try using fresh tamarind if you can find it. You can also go for green mango or calamansi for that tangy flavor, but keep in mind that the taste will vary a bit.
How do I store leftovers?
Store any leftover sinigang na hipon in an airtight container in the fridge for up to three days. Just remember that the shrimp can lose some texture, so reheat it gently to keep it from getting rubbery.
Can I make sinigang na hipon ahead of time?
You can prepare the broth and veggies ahead of time, but it’s best to add the shrimp right before serving. This keeps the shrimp tender and juicy, making your dish taste fresh.
What should I serve with sinigang na hipon?
Sinigang na hipon is great on its own, but you can serve it with steamed rice to soak up that delicious broth. Some people also enjoy pairing it with a side of fried fish for a tasty contrast.
What’s the key to not overcooking shrimp?
Shrimp cooks really fast, usually just a few minutes, so add them towards the end of the cooking process. Keep an eye on them and take them off the heat as soon as they turn pink and opaque.
Sinigang na Hipon (Shrimp in Tamarind Soup)
Ingredients
- 2 lbs shrimp
- 10 cups water
- 1 thumb-size ginger cut into strips
- 6 pieces taro roots peeled and halved
- 1 small radish peeled and sliced thinly
- 12 pieces okra
- 1 medium size tomato cut into wedges
- 1 small red onion chopped
- 2 serrano peppers
- 1 packet 1.76 oz tamarind soup mix
- Bunch of spinach
- Fish sauce or salt to taste
Instructions
- Put water in a pot. Add salt and ginger. Bring to a boil.
- Add taro roots and cook for 5 minutes. Add the radish and okra and cook for another 3 minutes or until the taros are fork tender.
- Add the shrimps and tamarind soup mix. Let it boil. Season to taste.
- Add tomatoes, red onions and serrano peppers. Cook for couple of minutes.
- Add the spinach. Cover and turn off heat.
- Serve with steamed rice. Enjoy!
Nutrition
Why does the sourness of this dish lessen especially when it is getting cold?
Sounds good, but cannot find taro where I live. Can you recommend a substitute? Thank you.
Hi Harold,
Just omit the taro if you cannot find any. The soup will still taste good.