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Filipino

Sinigang na hipon

Non-vegetarian

A sour tamarind broth with prawns, tomatoes, radish, aubergine, okra, long beans and leafy greens — light, tangy and warming.

Sinigang na hipon is a Filipino soup from Philippines, ready in about 40 minutes and made with tamarind paste and prawns / shrimp. It serves 4 and is rated easy to cook.

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Close-up of a bowl of traditional Filipino sinigang na hipon, highlighting fresh shrimps and vegetables.
Photo: Anjelie Khan / Pexels · Pexels License
Prep
15 min
Cook
25 min
Total
40 min
Serves
4
Level
Easy
Calories
220

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Bring the water, onion (opens in a new tab) and tomatoes (opens in a new tab) to the boil and simmer until the tomatoes soften.

    A sauce simmering in a pan
    How it looks · Photo: Nanda Mends on Pexels

  2. Step 2

    Stir in the tamarind, then add the radish and simmer until almost tender.

    • 6 min
    • medium heat

  3. Step 3

    Add the aubergine (opens in a new tab), beans, okra (opens in a new tab) and chillies and cook until just tender.

    • 5 min
    • medium heat

  4. Step 4

    Add the prawns (opens in a new tab) and cook until pink, then season with fish sauce (opens in a new tab) and salt. Taste — it should be distinctly sour.

    • 3 min
    • medium heat

    Food safety: Prawns are done when opaque throughout.

  5. Step 5

    Turn off the heat, add the greens and let them wilt. Serve hot with rice.

    • 1 min
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Philippines · Well documentedMore food from Philippines
Dish
Lunch · Dinner · Soups · Main courses
Cooking method
Simmered, Boiled
Taste
sour, savoury, fresh
Diet
Pescatarian · No gluten ingredients · Dairy-free · No nut ingredients · High-protein
All labelsPescatarian · Non-vegetarian · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-protein · Low-fat · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
One-pot · Everyday
Cook more with
Tamarind paste · Prawns / shrimp · Onion · Tomato · Daikon · Eggplant
Techniques
Boiling · Simmering

Allergens

  • Contains: Fishfrom fish sauce
  • Contains: Crustaceansfrom prawns / shrimp, fish sauce

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

220 kcal per serving

Estimated

1 serving ≈ 797 g · recipe makes 4

Where the energy comes from

  • Protein 51%
  • Carbohydrate 45%
  • Fat 5%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy220 kcal28 kcal
Protein29.6 g3.7 g
Carbohydrate26.3 g3.3 g
Net carbohydrate——
Sugars——
Added sugars0 g0 g
Fibre——
Fat1.2 g0.2 g
Saturated fat0.3 g0 g
Trans fat0 g0 g
Cholesterol201 mg25 mg
Sodium1536 mg193 mg
Salt equivalent3.8 g0.5 g
Vitamins & minerals per serving
Potassium
1167 mg
Calcium
222 mg
Iron
2.9 mg
Magnesium
156 mg
Vitamin A (RAE)
—
Vitamin C
—
Vitamin D
—
Vitamin B12
—
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: long-grain white rice.
  • Tamarind paste: Raw tamarind pulp (FDC 167763). Commercial concentrates vary in water content.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Mash a little of the cooked tomato and radish into the broth for more body.

Common mistakes

  • Adding the prawns too early so they turn rubbery.

Serve with

  • Serve with rice and a small dish of fish sauce with crushed chilli for dipping the prawns.

Storage

  • Best fresh; refrigerate up to 2 days.

Reheating

  • Reheat just until hot to avoid overcooking the prawns.

Variations

  • Sinigang na baboy: Made with pork ribs or belly simmered until tender before the vegetables go in.
  • Sinigang sa bayabas: Soured with ripe guava instead of tamarind.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3, 4, 5

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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