Sinigang na Hipon sa Calamansi (Filipino Shrimp Sour Soup)

80
WHAT'S SPECIAL
This refreshing Filipino Sinigang na Hipon sa Calamansi recipe combines plump, sweet shrimp and crisp vegetables in a bright calamansi-infused broth that perfectly balances tartness with natural seafood sweetness, making it an ideal comfort food for any weather.

Sinigang na Hipon is a daily comfort in our home, especially when the weather can’t make up its mind between sunny and rainy. My Lola taught me that the secret to an unforgettable sinigang lies in using head-on shrimp and fresh calamansi – not the bottled stuff. The natural sweetness from the shrimp heads infuses the broth, while fresh calamansi adds that perfect bright citrus kick that makes this soup uniquely Filipino.

I especially love making this version when I spot plump, fresh prawns at the market. It’s ready in 30 minutes, which means I can whip it up even on busy weeknights when my family craves something both comforting and light. While some prefer tamarind-based sinigang, this calamansi version has become our household favorite. The clear, citrusy broth ladled over steaming rice never fails to bring everyone to the table with extra calamansi on the side for those who love an extra sour punch.

Sinigang na Hipon sa Calamansi (Filipino Shrimp Sour Soup)

Why You’ll Love This Recipe

  • Ready in just 30 minutes, perfect for busy weeknights
  • Light yet satisfying, ideal for both warm and cold weather
  • Naturally healthy and packed with protein and vegetables
  • Customizable heat level to suit your taste
  • Budget-friendly and easily scaled for larger gatherings
  • One-pot meal means minimal cleanup
Ingredients for Sinigang na Hipon sa Calamansi (Filipino Shrimp Sour Soup)
Sinigang na Hipon sa Calamansi (Filipino Shrimp Sour Soup)

Sinigang na Hipon sa Calamansi (Filipino Shrimp Sour Soup)

A beloved Filipino comfort food, Sinigang na Hipon sa Calamansi combines succulent shrimp with garden-fresh vegetables in a bright, citrusy broth. This quick and easy dish brings together the natural sweetness of shrimp with the distinctive tartness of calamansi, creating a perfectly balanced soup that's both refreshing and satisfying.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Soup
Cuisine Filipino
Servings 4
Calories 170 kcal
Difficulty Easy

Equipment

  • Large pot or Dutch oven (6-8 quarts) For cooking the soup with adequate space for ingredients
  • Sharp knife For preparing vegetables and trimming shrimp
  • Cutting board For safe ingredient preparation
  • Measuring cups and spoons For accurate ingredient portions
  • Citrus juicer or reamer For extracting calamansi juice efficiently
  • Spider strainer or slotted spoon For removing ingredients as needed
  • Ladle For serving

Ingredients
 

For the Soup Base:

  • 5 cups water tubig or rice washing
  • 1 medium onion sibuyas, peeled and quartered
  • 2 medium Roma tomatoes kamatis, quartered
  • 2 tablespoons fish sauce patis
  • 1 cup daikon radish labanos, peeled and sliced ½-inch thick
  • 1 pound head-on shrimp hipon, cleaned and deveined
  • ½ cup freshly-squeezed calamansi juice
  • 2 bunches pak choi pechay, stems trimmed
  • Salt asin to taste

Optional Vegetables:

  • Eggplant talong
  • Okra
  • String beans sitaw
  • Water spinach kangkong
  • Taro gabi

Instructions
 

  • Start by cleaning and deveining the shrimp (linisin at tanggalin ang ugat ng hipon), keeping the heads and shells intact for maximum flavor. Rinse them well under cold running water and set aside to drain.
  • Next, prepare your vegetables (maghanda ng mga gulay). Quarter the onions (hatiin ang sibuyas sa apat) and tomatoes (hatiin ang kamatis sa apat). Peel the daikon radish and slice it into half-inch thick rounds (balatan at hiwain ang labanos). Wash the pak choi thoroughly and trim the stems (hugasan at gupitin ang tangkay ng pechay).
  • Using a citrus reamer or juicer, extract the juice from fresh calamansi (pigain ang kalamansi) until you have half a cup. Set this aside.
  • Place a large pot over medium heat (180°C/350°F) and pour in the water or rice washing (tubig ng bigas). Wait for it to come to a gentle boil (pakuluin).
  • Once boiling, add your quartered onions, tomatoes, and sliced radish to the pot. Allow these vegetables to simmer for 2-3 minutes until the onions start to become translucent (hanggang maging malabo ang sibuyas).
  • Add your cleaned shrimp to the pot, followed immediately by the calamansi juice and fish sauce (patis). Gently stir to combine all ingredients. Cook for 3-5 minutes, watching carefully as the shrimp turn from grey to a beautiful pink color (hanggang mamula-mula ang hipon).
  • When the shrimp are nearly done, add your pak choi to the pot. Use the back of a ladle to gently push the leaves down into the broth (ibaon ang pechay sa sabaw). The residual heat will cook them perfectly.
  • Turn off the heat and cover the pot. Let it stand for 2 minutes to allow the pak choi to become tender while preventing overcooking (palambutin ang pechay).
  • Finally, taste your soup and season with additional salt (asin) if needed. The fish sauce should have provided adequate saltiness, so taste first before adding more.

Tips from Lola’s Kitchen

Sinigang na Hipon sa Calamansi (Filipino Shrimp Sour Soup)
  • Use head-on shrimp for richer flavor (ang hipon na may ulo ay mas malasa)
  • Don’t overcook the shrimp to maintain its tender texture
  • Add vegetables in order of cooking time (longest to shortest)
  • Save rice washing water for extra flavor and nutrients
  • Adjust sourness gradually – you can always add more calamansi
  • Fresh ingredients make a significant difference in taste
 

Traditional Serving Suggestions

  • Serve piping hot with steamed white rice (kanin)
  • Accompany with fish sauce (patis) and chopped Thai chilies (siling labuyo)
  • Optional: Serve with calamansi halves for additional tartness
  • Best enjoyed family-style in individual soup bowls
 

Troubleshooting

  • Soup too sour: Add water or broth to dilute
  • Soup too bland: Add fish sauce or salt gradually
  • Vegetables too soft: Add them later in the cooking process
  • Shrimp tough: Reduce cooking time, remove as soon as they turn pink
  • Broth too thin: Add gabi (taro) while cooking to thicken naturally
 

Ingredient Alternatives

  • Calamansi → Lemon or lime juice (although flavor will differ)
  • Pak choi → Spinach or regular bok choy
  • Daikon → White radish or turnip
  • Fresh shrimp → Frozen shrimp (thaw completely first)
  • Fish sauce → Salt (adjust to taste)
 

Storage & Reheating

  • Refrigeration: Store in airtight container for up to 3 days
  • Freezing: Not recommended as vegetables and shrimp texture will deteriorate
  • Reheating:
    • Stovetop: Heat to 165°F (74°C), stirring occasionally
    • Microwave: 2-3 minute intervals, stirring between
    • Add fresh herbs after reheating
 

Variations

  • Spicy Version: Add bird’s eye chilies or chili oil
  • Veggie-Loaded: Include more traditional vegetables like okra and eggplant
  • Low-Carb: Serve with cauliflower rice instead of white rice
  • Seafood Medley: Add various seafood like mussels or fish
  • Miso Twist: Add tablespoon of miso paste for umami depth
 

FAQs

Q: Can I make this ahead of time? A: Best served fresh, but can be made up to 24 hours ahead. Add leafy vegetables when reheating.
Q: Is this dish spicy? A: No, but you can add chilies to taste.
Q: Can I use peeled shrimp? A: Yes, but head-on shrimp provides better flavor.
Q: How do I know when the shrimp is cooked? A: They should be pink and slightly curved, not tightly curled.
Q: Can I add other vegetables? A: Yes, traditional additions include eggplant, okra, and string beans.
 
Sinigang na Hipon sa Calamansi (Filipino Shrimp Sour Soup)
Sinigang na Hipon sa Calamansi (Filipino Shrimp Sour Soup)

Nutrition

Calories: 170kcalCarbohydrates: 12gProtein: 26gFat: 2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 727mgPotassium: 92mgFiber: 3gSugar: 1gVitamin A: 1IUVitamin C: 92.2mgCalcium: 21mgIron: 3.8mg
Tried this recipe?Let us know how it was!

The Story Behind Sinigang na Hipon sa Calamansi

A beloved cornerstone of Filipino cuisine, Sinigang na Hipon sa Calamansi represents the ingenious adaptability of Philippine cooking, where regional ingredients shape traditional recipes. This particular variation emerged from coastal communities where fresh seafood and citrus abundantly intersect, offering a lighter alternative to the more common tamarind-based sinigang recipes that originated during the pre-colonial period.

The evolution of sinigang mirrors the Philippines’ rich culinary heritage, with each region developing its unique interpretation based on locally available ingredients. While the exact origins of using calamansi in sinigang remain undocumented, this citrus fruit, native to the Philippines, has been cultivated throughout the archipelago for centuries, naturally finding its way into the nation’s iconic sour soup.

In coastal regions, particularly in areas where both shrimp farming and calamansi cultivation thrive, this combination became increasingly popular during the 1960s and 1970s. The dish perfectly exemplifies the Filipino palate’s appreciation for sour flavors, which anthropologists suggest developed as both a preservation technique and a way to stimulate appetite in tropical climates.

The preparation method has remained remarkably consistent over generations, with families passing down their specific techniques for achieving the perfect balance of sourness and umami. Modern interpretations might incorporate different vegetables or adjust cooking times, but the core elements – fresh shrimp, calamansi, and vegetables – remain unchanged, testament to the recipe’s enduring appeal.

Today, Sinigang na Hipon sa Calamansi continues to evolve while maintaining its traditional roots. Health-conscious diners appreciate its nutritional profile, while busy home cooks value its straightforward preparation. The dish has gained recognition beyond Philippine borders, featured in international food magazines and restaurants, showcasing the sophisticated simplicity of Filipino cuisine to a global audience.

What sets this version apart from other sinigang variations is its distinctively bright, citrusy profile that complements rather than overwhelms the natural sweetness of fresh shrimp. This harmonious combination has secured its place not only in Filipino home kitchens but also in contemporary restaurants reimagining traditional cuisine for modern diners.

Sinigang na Hipon sa Calamansi (Filipino Shrimp Sour Soup)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Close
Kusina Secrets © Copyright 2024. All rights reserved.
Close