Sinigang na Hipon with Kangkong and Labanos

This sinigang na hipon puts shrimp into a lightly sour tomato-tamarind broth only after the labanos has softened. That order gives you tender vegetables without overcooking the shrimp. The recipe serves four with rice and takes about 30 minutes from start to finish.

Ingredients

• 500 g medium shrimp, cleaned; shells may be left on for a fuller broth
• 1 medium onion, quartered, and 2 ripe tomatoes, quartered
• 200 g labanos (white radish), peeled and cut into thin half-moons
• 1 bunch kangkong, washed well and cut into manageable lengths
• 1 litre water
• 2 tablespoons tamarind paste or concentrate, then more to taste according to its strength
• 1 tablespoon fish sauce, or salt to taste
• 1 long green chili, optional

Method

1. Bring the water to a gentle boil. Add onion and tomatoes, then simmer for about 5 minutes. Press the tomatoes lightly with a spoon to release their flavor.
2. Add labanos and simmer for 8–10 minutes, until nearly tender. Add the tamarind paste a little at a time, stirring and tasting the broth before adding more. Season with fish sauce or salt.
3. Add the optional chili and the shrimp. Keep the broth at a gentle simmer, not a hard boil. Cook for about 3–4 minutes, turning the shrimp once, until the flesh is opaque and firm. Larger shrimp may take a little longer.
4. Add kangkong stems first for about a minute, then the leaves just long enough to wilt. Turn off the heat and serve immediately with rice.

How to keep the soup balanced

If the broth is too sharp, add a little hot water and recheck the seasoning; adding sugar can hide the taste rather than balance it. If it seems flat, add a small amount of tamarind or fish sauce, one at a time. Do not keep simmering the shrimp while adjusting the broth—they can turn rubbery. Buy shrimp from a reliable source and keep them chilled until cooking; FoodSafety.gov has a shellfish handling guide.

For a different light seafood soup, see our tinolang tahong with ginger and malunggay. Refrigerate leftover sinigang promptly and reheat only the portion you will eat.

Common question

Can I use sinigang mix? Yes, but check its salt and sourness before adding more fish sauce. Start with less than the packet suggests for one litre, then taste.