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.
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 one pound of shrimp. Keep the heads on but remove the whiskers and black vein inside. Rinse them well with cold water and let them drain.
- Cut one onion into four pieces. Do the same with two tomatoes. Peel the daikon radish and cut into thick slices. Wash the pechay well and cut off the tough bottom parts.
- Squeeze about 8-10 calamansi fruits until you have half a cup of juice. Set this aside.
- Get a pot and fill it with 5 cups of water (you can use rice washing water for extra flavor). Turn the heat to medium-high and let it start boiling.
- Once the water is boiling, add your cut onions, tomatoes, and radish. Let these cook together for about 2-3 minutes until you see the onions starting to soften.
- Now add your cleaned shrimp, pour in the calamansi juice, and add two tablespoons of fish sauce. Stir everything gently. Watch your shrimp - they'll need about 3-5 minutes to cook. You'll know they're done when they turn nice and pink.
- When your shrimp are almost done, add the pechay leaves. Use your spoon to push them down into the hot soup so they're covered with liquid.
- Turn off the heat and put the lid on your pot. Let everything sit quietly for 2 minutes - this will cook the pechay leaves just right without making them too soft.
- Give your soup a taste. If you think it needs more saltiness, add a little more fish sauce or salt. Serve hot in bowls, with some steamed rice on the side and extra fish sauce for those who want it.
Tips from Lola's Kitchen
- Use head-on shrimp for richer flavor
- 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