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Sinigang na Manok (Filipino Sour Chicken Soup)

Authentic Sinigang na Manok (Filipino Sour Chicken Soup)

Sinigang na Manok is a cornerstone of Filipino cuisine - a chicken soup distinguished by its bright, sour tamarind broth. This dish combines tender chicken pieces with an assortment of fresh vegetables like daikon radish, eggplant, okra and water spinach, all simmered together until the meat is succulent and the vegetables are just-tender. The defining sourness comes traditionally from tamarind, though modern versions often use a convenient powder mix that delivers the signature tang. While less common than its pork counterpart, this lighter chicken version offers the same soul-warming comfort with a cleaner finish that lets the interplay between the tart broth, savory chicken, and garden-fresh vegetables shine through.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine Filipino
Servings 5
Calories 260 kcal
Difficulty Medium

Equipment

  • Large Heavy-Bottom Pot (Kaldero) for even heat distribution
  • Sharp knife (kutsilyo) for preparing vegetables
  • Wooden spoon (sandok na kahoy) prevents scratching the pot
  • Spider strainer (siyanse) for skimming impurities
  • Ladle - sandok for serving
  • Measuring cups and spoons (Panukat) for precise ingredients portions
  • Cutting board (Sangkalan) for prep work

Ingredients
 

For the Broth

  • 1½ lbs chicken pieces manok, preferably with bone
  • 2 tablespoons cooking oil
  • 8 cups water
  • 1 packet 40g tamarind soup base (sinigang mix)
  • 2-3 tablespoons fish sauce patis
  • 1 chicken bouillon cube optional

Vegetables

  • 1 large tomato kamatis, quartered
  • 1 medium red onion sibuyas, quartered
  • 4- inch daikon radish labanos, sliced diagonally
  • 1 small eggplant talong, sliced diagonally
  • 4 pieces okra okra, ends trimmed
  • 2 cups water spinach kangkong, stems and leaves separated
  • 5 leaves bok choy pechay
  • 2 pieces long green chilies siling haba - optional

Instructions
 

  • Heat cooking oil in a large pot over medium heat. Season the chicken pieces with salt and pepper, then brown them in the hot oil for about 5 minutes on each side until golden. Remove the chicken and set aside.
  • Using the same pot with the chicken drippings, add the tomatoes and onions. Let them cook until the tomatoes start to break down and the onions become soft, about 3-4 minutes.
  • Pour in 8 cups of water and add the chicken bouillon cube. Bring to a boil, then reduce heat to medium. Add the tamarind soup base, stirring until it completely dissolves. Return the browned chicken to the pot and add 2 tablespoons of fish sauce. Let this simmer for 10 minutes.
  • Add the sliced daikon radish to the pot. Cover and cook for 8 minutes until the radish starts to soften.
  • Add the eggplant and okra to the pot. Continue cooking for 5 minutes or until these vegetables are just tender.
  • When the eggplant and okra are almost done, add the water spinach stems if using. Cook for 2 minutes, then add the leaves and bok choy. Cook just until the greens wilt, about 1-2 minutes.
  • Taste the broth and adjust the seasoning with more fish sauce or tamarind mix if needed. Your soup should be clearly sour and savory.
  • Turn off the heat and let the soup rest for 2-3 minutes before serving. This helps the flavors settle and prevents the vegetables from overcooking.
  • Serve hot in bowls, with steamed rice on the side. Provide extra fish sauce and chopped chilies at the table so everyone can adjust the taste to their liking.
  • Making sinigang is all about timing the vegetables - add them in order of how long they take to cook, starting with the hardest vegetables first. This way, everything will be perfectly cooked when you're ready to serve.

Tips from Lola's Kitchen

Sinigang na Manok (Filipino Sour Chicken Soup)
  • Use chicken parts with bones for richer broth
  • Add tamarind mix gradually to control sourness
  • Never cover the pot when cooking leafy vegetables
  • Skim off foam for clearer broth
  • Let vegetables cook in order of hardness
 

Traditional Serving Suggestions

  • Serve hot in individual bowls with:
    • Steamed white rice (kanin)
    • Fish sauce with calamansi on the side
    • Fresh bird's eye chilies (siling labuyo)
 

Troubleshooting

  • Broth too sour: Add more water or chicken bouillon
  • Vegetables too soft: Add tender vegetables last
  • Chicken not tender: Extend simmering time
  • Broth too thin: Reduce liquid before adding vegetables
 

Storage & Reheating

Refrigeration

  • Store in airtight container for up to 3 days
  • Separate vegetables from broth if storing longer than 1 day
  • Cool completely before refrigerating
  • Tip: Store rice separately to prevent it from absorbing too much broth

Freezing

  • Freezer-safe for up to 2 months
  • Freeze broth and chicken separately from vegetables
  • Not recommended to freeze leafy vegetables
  • Label with date and contents

Reheating

  • Stovetop (Best Method):
    • Medium heat until gently simmering (165°F/74°C)
    • Add fresh vegetables if desired
    • Avoid boiling to prevent chicken from toughening
  • Microwave (Quick Method):
    • Heat in 1-minute intervals, stirring between
    • Cover with microwave-safe lid
    • Let stand 1 minute before serving
 

Variations

Regional Twists

  • Batangas Style: Add green papaya and more chilies
  • Bicolano Version: Include coconut milk for creamy finish
  • Southern Philippines: Incorporate lemongrass and ginger

Modern Adaptations

  • Healthier Version: Use skinless chicken breast
  • Vegetable-Heavy: Double the vegetables, reduce chicken
  • Extra Sour: Use fresh tamarind paste with soup mix
  • Spicy Variation: Add bird's eye chilies
 

Ingredient Alternatives

  • Tamarind Mix: Fresh tamarind paste (2-3 tablespoons), kamias, or green mango
  • Chicken: Turkey, fish, or shrimp
  • Fish Sauce: Sea salt or soy sauce
  • Bok Choy: Spinach, mustard greens, or napa cabbage
  • Daikon: White radish or turnip
  • Water Spinach: Morning glory or regular spinach
  • Okra: Green beans or wing beans
 

FAQs

Q: Why isn't my broth sour enough? A: Add tamarind mix gradually, tasting as you go. Different brands vary in intensity.
Q: Can I use chicken breast instead of bone-in pieces? A: Yes, but reduce cooking time to 20-25 minutes to prevent drying.
Q: Why did my vegetables become mushy? A: Add vegetables in stages based on cooking time - hard vegetables first, leafy ones last.
Q: Is this recipe keto-friendly? A: Modify by omitting starchy vegetables and increasing low-carb options like bok choy.
Q: Can I make this in advance for a party? A: Yes, prepare broth and chicken ahead, add fresh vegetables when reheating.
 
Sinigang na Manok (Filipino Sour Chicken Soup)
Sinigang na Manok (Filipino Sour Chicken Soup)

Nutrition

Calories: 260kcalCarbohydrates: 12gProtein: 19gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 70mgSodium: 875mgPotassium: 313mgFiber: 3gSugar: 1gVitamin A: 1250IUVitamin C: 25mgCalcium: 62mgIron: 2mg
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