This soup is soured with tamarind, the pulp of long pods that grow on huge tropical tamarind trees. You can buy tamarind concentrate in jars, or tamarind pulp packed in chunks, in the Asian or Latin American section of large grocery stores, or in Filipino, Chinese or Indian shops. If using tamarind pulp, to make the equivalent of 1 tbsp (15 mL) tamarind concentrate, mix 2 tbsp (25 mL) seedless pulp or 3 tbsp (45 mL) seed-in pulp with 1/4 cup (50 mL) boiling water and strain, discarding solids. You can also use lime juice to sour the soup if tamarind is unavailable. The degree of tartness in Filipino sinigang broths varies quite a bit according to taste; feel free to add a bit more tamarind or lime juice if you wish.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2010
MethodReserving shells, peel and devein shrimp; set shrimp aside.
In saucepan, combine shells, 7 cups (1.75 L) water, onions, chopped tomatoes, mushroom trimmings, fish sauce, coriander, pepper, ginger, whole hot peppers and lemongrass. Bring to boil; reduce heat to low, cover and simmer for 1 hour.
Strain into clean pot to make about 6 cups (1.5 L) stock; bring to boil. Add eggplant, okra, beans, radish, chopped hot peppers (if using) and mushrooms; reduce heat and simmer until almost tender, 7 to 8 minutes.
Add shrimp, bok choy and tomato wedges; stir in tamarind. Simmer until shrimp are pink and bok choy is tender, 3 to 4 minutes.
Nutritional facts Per each of 6 servings: about
- Sodium 1161 mg
- Protein 19 g
- Calories 145.0
- Total fat 3 g
- Potassium 859 mg
- Cholesterol 88 mg
- Saturated fat 1 g
- Total carbohydrate 10 g
- Iron 17.0
- Folate 41.0
- Calcium 9.0
- Vitamin A 17.0
- Vitamin C 30.0