Delicious Filipino Sinigang Recipe: How to Make It at Home

Imagine a warm, comforting soup with a bold, tangy taste that fills your senses with every spoonful. Sinigang, a classic Filipino sour soup, is a staple of Filipino cuisine that brings families together over a hearty meal.

This sinigang recipe from Filipino cuisine is cherished for its signature sour broth, often flavored with tamarind and balanced with vegetables, proteins, and a hint of savory seasoning.

Whether you’re new to Filipino cuisine or looking to perfect your sinigang recipe, This guide shows you how to make sinigang right at home, with easy steps for a flavorful outcome.

This recipe will cover a traditional chicken-based sinigang version, offering a lighter, equally delicious alternative to meat. You’ll find helpful tips on balancing the sourness, customizing ingredients, and perfecting the flavor for a satisfying, authentic dish.

Why You’ll Love This sinigang Recipe

In Filipino cuisine, a sinigang recipe is more than just a dish; it’s a versatile, nutritious soup that can be customized to fit a variety of tastes and dietary needs, making it a wonderful addition to any meal rotation.

This traditional Filipino sour soup is Known for its bold yet balanced flavors, this Filipino sour soup combines tangy and savory elements, creating a taste experience that’s both refreshing and comforting.

One of the unique aspects of this sinigang recipe is its adaptability. While classic recipes often use meat, you can easily substitute chicken, shrimp, or even a plant-based protein like tofu for a vegetarian twist. The broth’s flavor is still rich and satisfying, while the vegetables add texture and nutrition to every bite.

Ingredients like tamarind, which gives sinigang its signature sourness, are not only flavorful but also health-boosting. Tamarind is rich in antioxidants, vitamins, and minerals that can aid digestion and boost immunity. Adding a tamarind-based sourness is not only authentic but also a healthy way to elevate the taste. Vegetables such as okra, radish, and eggplant bring fiber, vitamins, and minerals, supporting everything from heart health to digestion. Okra, for instance, is packed with vitamin C and folate, making it a valuable addition to a balanced diet.

Sinigang’s flexibility allows you to adjust the flavors to fit your preferences. You can easily control the level of sourness by adding tamarind gradually, and for those who like a bit of spice, adding green chili peppers or crushed pepper flakes adds a delightful kick without overpowering the dish. The natural, whole ingredients make sinigang an ideal choice for those seeking a flavorful, hearty meal that’s wholesome and adaptable, turning a traditional dish into a personalized favorite suitable for any diet.

Sinigang Recipe (Filipino Sour Soup)

Recipe by Chef PaulaCourse: Main CourseCuisine: FilipinoDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cook time

45

minutes

Calories

220

kcal

Total time

1

hour 

This classic sinigang recipe delivers a rich, savory broth flavored with tamarind, vegetables, and tender chicken.

Ingredients

• Chicken thighs: 1 lb

• Tamarind paste or powder: 2 tbsp

• Water: 6 cups

• Radish, sliced: 1 cup

• Eggplant, cubed: 1 cup

• Okra: 1/2 cup

• Long green chili: 1 piece

• Tomatoes, quartered: 2 large

• Onion, sliced: 1 medium

• Fish sauce: 2 tbsp

• Salt and pepper: To taste

Directions

• Start with the Broth: Bring the water to a boil in a large pot, then add chicken, tomatoes, and onion. Let simmer until the chicken is tender.
  
• Add Tamarind and Seasoning: Stir in the tamarind paste or powder and fish sauce, adjusting to taste for that signature sourness.
  
• Cook the Vegetables: Add radish, eggplant, okra, and green chili. Let simmer until the vegetables are tender but not overly soft.
  
• Final Adjustments: Season with salt and pepper to taste. Serve hot with steamed rice for an authentic Filipino experience.
  

Notes

• For a more sour flavor, add additional tamarind.
  Use chicken stock instead of water for a richer broth.
• Nutrition Information:
  Calories: 220
  Protein: 18g
  Carbohydrates: 12g
  Fat: 10g

Key Ingredients and Substitutions

Each ingredient in this sinigang recipe contributes to its distinctive flavor profile, blending sour, savory, and fresh notes to create a truly unique dish. Here’s a closer look at the key ingredients, why they’re essential, and some suitable substitutes for when you may not have them on hand.

• Tamarind

Tamarind is the heart of this sour tamarind soup, providing the signature sourness that sets it apart from other soups. Originating from tropical Africa and widely cultivated in Southeast Asia, tamarind is a staple in Filipino cuisine, especially in sour dishes like sinigang. Tamarind’s natural tanginess infuses the broth with a depth of flavor that balances beautifully with savory and fresh ingredients. If tamarind is hard to find, consider alternatives like green mango, lemon, or calamansi juice. Each brings a similar acidity, although tamarind has a richer, almost fruity undertone that’s hard to replicate.

• Protein (Chicken, Meat, or Shrimp)

While meat is a traditional choice for sinigang, chicken and shrimp are excellent alternatives. For a unique twist, try grilling your protein beforehand using these flavorful Traeger Recipes to infuse it with a smoky depth. meat provides a hearty, savory base, while chicken offers a lighter option, and shrimp introduces a delicate, oceanic taste to the broth. If you prefer a plant-based version, tofu or mushrooms work well, soaking up the broth’s flavors and adding a satisfying texture.

• Vegetables (Radish, Eggplant, Okra)

The vegetables in sinigang contribute essential textures and flavors. Radish adds a mild, peppery taste that complements the sour broth, while eggplant brings a slightly sweet, soft texture that absorbs the tangy flavors well. Okra, often added for its nutritional benefits, also thickens the broth slightly, giving it a comforting consistency. If any of these are unavailable, try swapping in similar veggies, like zucchini for eggplant, daikon for radish, or green beans for okra.

• Fish Sauce

Fish sauce is the umami backbone of sinigang, giving it a salty depth that enhances the other flavors. A staple in Southeast Asian cuisine, fish sauce is derived from fermented fish and has a robust, savory flavor. If fish sauce is unavailable or if you’re following a vegetarian diet, soy sauce or a few dashes of miso paste can offer a comparable, although slightly different, umami quality.

• Green Chili

Green chili peppers add a subtle heat without overwhelming the dish, bringing out the other flavors in the broth. While green chilies are optional, they’re a great addition for anyone who enjoys a hint of spice. Substitute with a mild pepper or even a dash of chili flakes if green chilies aren’t accessible. This ingredient is easily adjustable depending on your spice preference.

Each of these ingredients plays a critical role in building the vibrant, balanced flavor that makes sinigang so beloved. Even with substitutions, you can achieve a deliciously close flavor to the traditional recipe by understanding and adapting each ingredient’s role.

How to Make this Sinigang Recipe (Step-by-Step)

Learning how to make a sinigang recipe requires balancing sour, savory, and fresh ingredients. Here’s a step-by-step guide to making the best sinigang, complete with tips for perfecting the flavor and suggestions for alternative cooking methods.

• Step 1: Prepare Your Ingredients

Begin by gathering and prepping all your ingredients. Chop the vegetables, measure out the tamarind paste or other souring agent, and have the protein of your choice ready. This initial prep work will help you move smoothly through the recipe without any interruptions. For a deeper flavor, you could briefly marinate your meat with a touch of salt and pepper to help it absorb more seasoning as it cooks.

• Step 2: Build the Broth with Aromatics

In a large pot for this sinigang recipe, bring water to a boil, then add your meat along with sliced onions and quartered tomatoes. This step creates a flavorful broth base as the meat and aromatics simmer together. Cook on medium-low heat for around 30 minutes, or until the meat becomes tender. To intensify the broth, you can replace some or all of the water with chicken or vegetable stock. If you’re using tougher cuts of meat, like shoulder meat, you may need to extend the simmering time by 10–15 minutes to achieve a tender texture.

Alternative Method: For a hands-off approach, you can use a slow cooker. Combine the meat, onions, tomatoes, and water or broth, and set the slow cooker to low for 6–8 hours, allowing the flavors to develop deeply.

• Step 3: Add Tamarind and Fish Sauce for Depth

Once the meat is tender, stir in tamarind paste or powder along with fish sauce. If you love seafood flavors, consider pairing this soup with a complementary Seafood Boil Sauce Recipe for an added depth of flavor. Tamarind is potent, so adding it gradually ensures you won’t overpower the broth. If you want a more robust sour flavor, add more tamarind slowly. For a different layer of depth, you can try browning the fish sauce in a separate pan before adding it to the broth—this can enhance its savory richness.

• Step 4: Cook the Vegetables to Perfect Tenderness

Next, add the radish, eggplant, okra, and any other vegetables you’re using. Let them simmer gently in the broth until they reach the desired tenderness, usually around 10–15 minutes. Be careful not to overcook, as this may cause the vegetables to become soft and mushy. The vegetables should be soft enough to absorb the broth yet still retain some of their natural bite. If you’re using a slow cooker, you may want to add the vegetables in the final 30–45 minutes of cooking to prevent them from becoming too soft.

• Step 5: Adjust Final Seasoning and Add Optional Chili

Taste the broth one last time, adjusting with salt, pepper, or more fish sauce as needed. If you enjoy a bit of heat, add sliced green chili at this stage. For a more mellow spice level, you can cook the chili whole, allowing it to release a gentle warmth without making the soup overly spicy. Remember that the flavor intensifies slightly as the soup sits, so it’s best to season gradually.

• Step 6: Serve and Enjoy

Once everything is perfectly seasoned, ladle the sinigang into bowls and serve it hot with a side of steamed rice. The rice helps balance the tangy and savory flavors, making each bite satisfying and complete.

Expert Tips for Success

Knowing how to make sinigang successfully involves balancing flavors and getting the right texture in every ingredient. Here are some expert tips to ensure your soup turns out perfect, along with advice for avoiding common pitfalls and troubleshooting if things don’t go as planned.

• Use Fresh Tamarind When Possible

For the most authentic sinigang recipe, opt for fresh tamarind if available. Fresh tamarind pulp brings a natural, nuanced sourness to the broth that’s hard to match with tamarind paste or powder. If you do use paste or powder, start with a smaller amount and taste as you go—these concentrated forms can quickly overpower the broth if too much is added.

• Balance the Sourness Gradually

One common mistake is adding too much tamarind at once, resulting in an overly sour broth that can be hard to fix. To avoid this, add tamarind in small increments, tasting the broth in between until you achieve the right level of tang. If the soup ends up too sour, you can balance it out by adding a little more water or a pinch of sugar to mellow the sharpness.

• Perfect the Broth Consistency

The broth should be rich and flavorful, not too thin or too thick. If your broth seems too thin, simmer it uncovered for a bit longer to allow some of the liquid to evaporate, which will concentrate the flavors. Conversely, if the broth is too thick, add a bit more water or broth and adjust the seasoning to keep the flavor balanced.

• Add Vegetables at the Right Time

Overcooking vegetables is a common mistake that can leave them mushy and lacking in texture. Add heartier vegetables like radish and eggplant first, and wait to add delicate ones like okra until closer to the end of cooking. This ensures that each vegetable maintains its flavor and texture without becoming overly soft.

• Control the Spice Level

If you like a bit of spice, add green chilies in small amounts, tasting the broth as you go. For a mild kick, leave the chili whole or remove the seeds before adding. If you prefer a spicier soup, slice the chili and allow it to simmer longer, releasing more heat into the broth.

• Troubleshooting Tips

– If the broth is too sour: Add a splash of water or a small pinch of sugar to balance the acidity.

– If the flavor is too mild: Add a bit more fish sauce or tamarind, adjusting slowly to prevent overwhelming the taste.

– If you’re short on time: Consider using a pressure cooker or slow cooker to develop deep flavors with less hands-on cooking time.

Variations and Customizations

• Spice It Up

If you love a kick of spice, consider adding more green chili or even a few red pepper flakes. Just a small amount can give the dish a delightful warmth that complements the sour broth.

• Vegetarian Version

Omit the meat and replace it with firm tofu or mushrooms. Adding extra vegetables like carrots, spinach, and bell peppers can create a hearty, flavorful vegetarian sinigang.

• Low-Sodium Option

Use a low-sodium fish sauce or reduce the amount added to control the sodium content. Alternatively, you can season with a bit of soy sauce, which has a milder taste but will still enhance the umami of the broth.

Serving Suggestions

• Steamed Rice: The classic pairing with sinigang. The rice absorbs the sour, savory broth, making each spoonful even more delicious.

• Side Dishes: Consider serving with a side of lumpia (Filipino spring rolls) or a fresh cucumber salad to balance the tanginess of the soup. For a smoky, hearty side, explore these versatile Traeger Recipes for grilled vegetables or meats.

Storage and Reheating Instructions

• Storage

Place any leftover sinigang in an airtight container and store it in the refrigerator for up to 3 days. The flavors often deepen with time, making leftovers just as tasty.

• Reheating

Warm up the soup gently on low heat in a pot. You may need to add a little water to refresh the broth if it has thickened in the fridge. Avoid overcooking the vegetables during reheating to preserve their texture.

Related Recipes

If you enjoy the flavors of sinigang, here are some other Filipino dishes you might like:

• Tinola: A Filipino chicken soup with a comforting ginger broth, great for chilly days.
• Adobo: A savory Filipino classic with meat braised in soy sauce, vinegar, and spices.
• Bulalo: A rich beef marrow stew with vegetables, perfect for a hearty meal.

Frequently Asked Questions (FAQs)

1. What gives sinigang its sour taste?
Tamarind is the traditional ingredient that adds a sour, tangy flavor. In certain areas, green mango or calamansi serves as an alternative to create a similar tangy flavor.

2. Can I make sinigang with shrimp or fish?
Absolutely! Seafood sinigang is another popular variation. For an added layer of flavor, serve it alongside a tangy Seafood Boil Sauce Recipe that complements the broth beautifully.

3. What are good alternatives to tamarind in a sinigang recipe?
If you don’t have tamarind on hand, you can try lemon juice, green mango, or calamansi juice as alternatives, though tamarind remains the most authentic option.

4. What vegetables can I use in sinigang?
Common options include radish, eggplant, okra, and spinach, but you can also add green beans, bok choy, or even carrots for a twist.

5. Can I make sinigang without fish sauce?
Yes, substitute with soy sauce, salt, or a splash of miso paste for a similar savory depth.

6. Is sinigang spicy?
Traditionally, it’s not spicy, but you can add green chilies or chili flakes to increase the heat.

7. Can I freeze sinigang?
Yes, sinigang freezes well. Store it in an airtight container for up to 3 months and reheat gently on the stovetop.

8. How does sinigang differ from other popular Filipino soups?
Sinigang stands out for its tangy tamarind broth, whereas other Filipino soups like tinola or bulalo have distinct ginger or marrow flavors.

9. Can I make sinigang vegetarian or vegan?
Absolutely! Replace the meat with tofu or mushrooms and use a plant-based fish sauce substitute or soy sauce for seasoning.

10. What type of rice pairs best with sinigang?
Steamed white rice is traditional, but brown rice or jasmine rice also work well to complement the tangy broth.

11. How can I make sinigang less sour?
Add a small amount of sugar or more water to balance the sourness without overpowering the other flavors.

Learning how to make a sinigang recipe introduces a unique, flavorful dish that you can easily add to your meal rotation to your table, one that’s full of comforting warmth and just the right amount of tang. This beloved sour tamarind soup is surprisingly simple to make and is incredibly adaptable to your taste. Whether you follow this sinigang recipe exactly or add your twist, this sour tamarind soup is sure to leave a lasting impression.

Now it’s your turn, give this recipe a try and see how it brings