Tamarind Shrimp Soup

Tamarind Shrimp Soup

This soup is my simple version of a Filipino classic soup called, Sinigang na Hipon. Large plump shrimp in a tamarind broth with fresh vegetables, this soup sounds ultra exotic, but is so simple to make. 

Filipino food is becoming increasingly mainstream and diners and foodies are starting to experience the authentically fusion of Spanish, Malay, Chinese, Thai, Japanese cuisine, known as Filipino food. This recipe is also wildly popular with pork belly and hearty bok choy. There are also variations of Sinigang that use Japanese miso or fresh guava in replacement of tamarind. 

Try this recipe also with:




  • 1 large onion, diced
  • 3 cloves garlic, chopped
  • 2 Roma tomatoes, diced
  • 1 tablespoon olive oil
  • 1/2 cup peeled and sliced Daikon radish
  • 1/4 pound green beens
  • 1 cup tamarind concentrate
  • 1 pound head-on shrimp
  • Salt and pepper to taste
  • 5 cups water

Heat the oil in large pot. Saute the garlic, onion and tomatoes until soft. Add the tamarind concentrate.

Then add the water and bring to boil and bring down to simmer. Add the Daikon radishes and let simmer for about 10 minutes. Then, add your green beans and other vegetables (you can add eggplant, bok choy). 

After about 2-3 minutes, add your shrimp with head and tail on and simmer until shrimp turn pink. Turn off heat and serve over rice. 

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