Description
A comforting and tangy Filipino shrimp soup made in a single pot, perfect for a quick and flavorful meal.
Ingredients
Scale
- For the Broth:
- 2 tablespoons tamarind paste or fresh tamarind
- 4 cups water or shrimp stock
- 2 tablespoons fish sauce (patis)
- For the Shrimp:
- 1 pound fresh shrimp, peeled and deveined
- 1 teaspoon salt
- For the Vegetables:
- 2 medium tomatoes, quartered
- 1 large onion, quartered
- 1 cup radish, sliced
- 1 cup long green beans (sitaw), cut into pieces
- 2 cups water spinach (kangkong) or spinach
- Optional Add-ins:
- 1 piece bird’s eye chili
- 2 pieces green chili peppers
Instructions
- In a large pot, whisk tamarind paste, water (or shrimp stock), and fish sauce; bring to a gentle simmer over medium heat, about 5 minutes.
- Toss in quartered onions and tomatoes, stirring until softened and fragrant, about 4–5 minutes.
- Add radish slices and sitaw pieces; simmer until crisp-tender, roughly 4 minutes.
- Season peeled shrimp with salt, then gently slide them into simmering broth.
- Cook until shrimp curl pink and opaque, about 2 to 3 minutes.
- Drop water spinach (kangkong) or spinach leaves in, stirring until wilted, about 1 minute.
- Taste and adjust seasoning with fish sauce if needed.
- Optional: Garnish with sliced bird’s eye chili for a spicy kick.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For longer storage, freeze for up to 3 months.
- Reheat gently on the stovetop over medium heat until warmed through, adding a splash of water if necessary to adjust consistency. Avoid overcooking the shrimp when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: One Pot
- Cuisine: Filipino
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 150 mg