Sinigang na Hipon sa Calamansi is quick and easy to make and so refreshing and delicious. This Filipino sour soup is made with plump shrimp, tender-crisp vegetables, and a tart calamansi flavor for the ultimate comfort food!
We moved from Southern California to Texas in December last year, and although we love the culture, the food scene, and the lower cost of living, the weather in Central Texas needs a little getting used to. Our area has a subtropical climate, and it changes erratically from bright and sunny one day to cloudy and pouring rain the next.
Not that I am complaining. Thunderstorms notwithstanding, we’re happy and feel right at home here. Besides, the cold, wet weather is all the more reason to make sinigang na hipon, which happens to be my favorite comfort food of all time!
My flavor of choice for this sour soup is calamansi, the Philippine lime. I love the citrusy broth over steamed rice; it’s light and refreshing and the perfect foil for the sweetness of the shrimp.
What are the Different Kinds of Sinigang
The Filipino sour soup, sinigang, has many variants, from pork, beef, or chicken and seafood like salmon, milkfish, catfish, and shrimp. Although tamarind is the most common, other souring agents include guava, kamias, green mango, and calamansi.
Over the years, innovative cooks have given this classic soup unique twists using abundant local fruits such as watermelon, pineapple, and lychee to add distinct flavor and substitute the usual meat cuts with corned beef or grilled pork.
Some versions add miso paste for a touch of savory, “umami” taste, while others call for gabi (taro) pieces to naturally thicken the broth. Sinigang generally includes a wide array of vegetables such as tomatoes, pechay, bok choy, kangkong, spinach, eggplant, okra, long beans, to daikon radish to deliciously extend the dish.
How to serve and store
Sinigang na Hipon sa Calamansi is delicious on its own or with steamed rice. Serve it with fish sauce and chili peppers on the side for dipping.
Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days.
Reheat in a saucepot to an internal temperature of 165 F or in the microwave at 2 to 3-minute intervals until completely warmed through,