Last month during my visit to my daughter and her family in Georgia there was an epic snowstorm in the East Coast. My grandson, Devon, requested I make him some “Sinigang”. I was surprised that he even knew what it was, but it seems that one of their friends makes it. Of course I said yes, after all that’s what Nanas do, cook for the grandkids! This Shrimp Sour Soup is the perfect comfort food for cold rainy (or snowy) days!
This was one of my favorite childhood dishes and I was happy to find out that my grandchildren love it too. Like many Filipino dishes this soup is very easy to prepare. Traditionally my grandmothers used tamarind (sampaloc) or the small Filipino limes called “Calamansi” to make the soup sour. These days it’s so much easier, you can buy the powdered soup base at most Asian markets or even order it on Amazon! (Affiliate Link)
This dish is typically eaten with steamed white rice with a side of “Patis“, Filipino fish sauce also available at Asian markets and on Amazon. It can be made with fish, shrimp, or meat with assorted vegetables like spinach, radish, eggplant, tomatoes, onions, or string beans. This time I made it with shrimp, spinach, radish, tomatoes, onions, and jalapeno pepper. I like to add the pepper to give it a bit of spice, we all love spicy things in our family.
In most Filipino households this shrimp soup is made with whole shrimps, meaning shrimps with shells and heads on. I’m not a big fan of shrimp heads so I use shrimps with shells on. You can also use prawns if you have any handy.
1 lb. Shrimp shell on
10 cups water
1 large tomato, thickly sliced
1 large onion, thickly sliced
1 packet Knorr Tamarind Soup Base powder
1 bunch radish, peeled and quartered
1 bunch spinach, stems cut and leaves separated
2 large jalapeno pepper whole
Boil tomato and onion in the water for about 5 minutes
Add soup base powder, stir until dissolved
Add shrimp and radishes, bring to boil
Boil for another 5 minutes
Add spinach and jalapeno
Cover and reduce heat
Simmer for about 15 minutes
Serve with steamed white rice and side of patis for dipping