Sinigang Na Hiponis a classic Filipino sour soup that features shrimp and vegetables in a base of tamarind broth. It’s low carb, gluten-free, and simply delicious!
Sinigang Na Hipon, or shrimp sinigang, is a classic Filipino soup. If you’ve never tried it before, it’s incredibly tasty!
Imagine fresh, delicious shrimp in a broth that is savory, sweet, and sour all at once. No wonder it’s such a popular dish.
Traditional sinigang is served over a bed of white rice. For this recipe, I wanted to create a low carb version without the rice.
The soup is incredible all on its own. And it’s so easy to make! Everything comes together in one pot, and you simply add the ingredients and boil until they’re ready.
If you’re looking for a delicious seafood soup to shake up your routine, give this recipe a try!
What is sinigang soup?
Sinigang soup is a type of Filipino soup that is sour and savory. Sinigang (pronounced ‘see-Nee-Gangh’) is typically made with either pork (usually ribs), beef, chicken, shrimp, or fish.
Na Hipon, which means shrimp, is just one version of the Filipino soup.
Most sinigang soups feature a tamarind broth to achieve the characteristic flavor.
How to cook sinigang na hipon
This dish comes together on the stove and only requires one pot.
Prep shrimp and cook the vegetables
- Thoroughly wash the shrimps with cold running water. Once they are clean, pat dry. You can choose to season with salt, although I usually don’t.
- In a large pot, add ¼ cup of water, tomatoes and onions. Sauté until the onions are translucent. Add the remaining water and bring to a boil.
- Once boiling, slowly add the okra, radish, and green beans. Sprinkle in the tamarind soup mix and continue boiling for 5 to 7 minutes until the vegetables start to soften.
Adding shrimp and finishing soup
- Add the shrimp into the boiling broth, ensuring that they are all entirely submerged so they will cook properly.
- Cover and boil for 5 to 8 minutes until the shrimp are cooked. You’ll know they’re ready when they turn golden orange in color. You don’t want to overcook them.
- Turn off the heat and add the spinach to the pot. Cover and allow the spinach to wilt before serving.
That’s it! You’re just one pot and a few steps away from a delicious shrimp Filipino soup that’s packed with incredible flavor.
How to make soup base
The shrimp will give a lot of flavor to this soup.
When shopping for the shrimp to make Sinigang Na Hipon, keep in mind that you will want several large shrimp for each serving.
If possible, opt for shrimp with the shells, tails, and heads still intact. This is what gives the broth so much flavor. Basically, the shells combine with the water to create a flavorful shrimp stock.
You can usually find large unpeeled fresh shrimp at Asian food markets.
If you aren’t able to find any, that’s okay! You can use frozen unpeeled shrimp instead. The soup will still taste delicious.
How to make shrimp sinigang soup sweet and spicy
The key to making a sinigang soup base that is sweet and spicy is the tamarind.
Tamarind is a pod-like fruit. It’s sweet yet tart in flavor with a pleasant floral aroma.
The sticky pulp of tamarind pods is very potent, so a little goes a long way. You won’t need much to make the broth for Filipino sour soup.
In addition to the tasty sweet and sour flavor, tamarind also provides a lot of benefits! It’s a great source of iron, potassium, magnesium, and fiber.
So you can feel good eating this delicious and nutritious sinigang na hipon.
More seafood dishes
Looking for more ways to enjoy delicious low carb seafood recipes? Check out a few of these favorites:
- Instant Pot Salmon can use fresh or frozen filets and only requires 15 minutes of prep for a tasty dinner!
- Shrimp Spaghetti Squash Alfredo is a great way to satisfy your pasta craving with a rich, creamy dish.
- Low Carb Keto Tuna Casserole uses ingredients you probably already have on-hand and is totally kid approved!
- Crispy Low Carb Coconut Shrimp is low carb and gluten free with a delicious crispy seasoned coating.
- Shrimp Lettuce Wraps with Cajun Cream Sauce have just the right kick to go with the fresh lettuce wraps.
Sinigang Na Hipon Shrimp Filipino Soup
- 2 Pounds Large Shrimp shells, tails, heads intact
- 1 Piece Green Tomato quartered
- 3 Pieces Ripe Tomatoes quartered
- ½ Cup Yellow Onion quartered
- 1 Piece Daikon Radish sliced
- 5 ounces Green Beans bite sized cuts
- 3.5 ounces Small Okra
- 14 ounces Fresh Spinach
- 3 Pieces Green Chili Peppers
- 1 tablespoon Fish Sauce or to taste
- 1 packet Tamarind Soup Mix 40 Grams
- 2 to 3 Cups Water
- Salt if using
- Properly wash shrimps with cold running water. Pat dry. Opt to season with salt.
- In a casserole or deep large pan, add ¼ cup water, tomatoes and onions. Sauté until onions are translucent. Add the remaining water and bring to a boil.
- Once water has boiled, slowly add Okra, radish, green beans and sprinkle tamarind soup mix. Continue to boil for 5 to 7 minutes or until vegetables start to soften.
- Add the shrimps to the boiling broth, make sure they are all submerged in broth. Cover and boil for 5 to 8 minutes or until each shrimp turned golden orange in color. Do not overcook shrimps. Turn off heat and add spinach. Cover. Allow spinach to wilt before serving.
Array ( [calories] => 160 [carbohydrates] => 10 [protein] => 26 [fat] => 2 [saturated_fat] => 1 [cholesterol] => 286 [sodium] => 1925 [potassium] => 590 [fiber] => 5 [sugar] => 3 [vitamin_a] => 4962 [vitamin_c] => 37 [calcium] => 248 [iron] => 4 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
© LowCarbYum.com - Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published: April 15, 2019... Last Updated: April 8, 2020