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Comforting Sinigang Soup Recipe Easy Tangy Tamarind Broth Guide

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A comforting Filipino sinigang soup featuring a tangy tamarind broth, tender pork, and fresh vegetables. Perfect for cozy dinners and easy to prepare in under an hour.

Ingredients

Scale
  • 2 cups fresh tamarind pulp (or 1/2 cup tamarind paste for convenience)
  • 8 cups water (1.9 liters)
  • 1 medium onion, quartered
  • 2 medium tomatoes, quartered
  • 2 tablespoons fish sauce (patis) (adjust to taste)
  • Salt and pepper, to taste
  • 1 lb pork ribs or pork shoulder, cut into chunks (can swap for shrimp or fish)
  • 1 medium daikon radish, peeled and sliced
  • 1 cup long green beans, trimmed
  • 1 medium taro root, peeled and quartered (optional)
  • 1 cup spinach or kangkong (water spinach) leaves
  • 2 medium green chili peppers (siling haba), whole

Instructions

  1. If using fresh tamarind, soak the tamarind pulp in 2 cups (480 ml) of warm water for about 20 minutes. Mash gently to extract juice, then strain through a fine sieve. Set tamarind juice aside.
  2. In a large stockpot, combine pork chunks, quartered onion, and tomatoes with 8 cups (1.9 liters) of water. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Skim off any scum or foam during the first 10 minutes.
  3. Partially cover the pot and simmer pork for 45 minutes to 1 hour until meat is tender and nearly falling off the bone.
  4. Pour prepared tamarind juice into the pot. Add fish sauce and season with salt and pepper to taste. Simmer for another 10 minutes.
  5. Add sliced daikon radish, taro root (if using), and green chili peppers. Cook for 10 minutes, then add green beans and simmer for another 5 minutes until vegetables are tender but vibrant.
  6. Stir in spinach or kangkong leaves and simmer for 1-2 minutes until just wilted.
  7. Taste and adjust seasoning with more fish sauce, salt, or tamarind paste as desired.
  8. Serve hot with steamed rice.

Notes

Use fresh tamarind for best flavor or tamarind paste for convenience. Skim foam early for clearer broth. Add vegetables in stages to preserve texture. Adjust sourness with sugar or extra tamarind paste. Fish sauce adds umami but add gradually. For seafood version, add shrimp last to avoid rubbery texture. Leftovers taste better after overnight refrigeration. Freeze broth and meat separately from greens.

Nutrition

Keywords: sinigang, tamarind soup, Filipino soup, pork sinigang, tangy broth, comfort food, easy soup recipe

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