Sinigang na Hipon (Shrimp in Sour Broth)

Ingredients

• 1 lb Shrimp
• 6 cups Water
• 1 packet Tamarind soup base
• 2 medium Tomatoes
• 1 medium Onion
• 1 medium Eggplant
• 1 cup String beans
• 2 cups Spinach
• 1 tbsp Fish sauce

Instructions

1. 1Pour the 6 cups of water into a large pot and bring it to a rolling boil over high heat, approximately 212°F (100°C).
2. 2Add the 2 medium tomatoes, cut into quarters, and the 1 medium onion, cut into eighths, to the boiling water. Reduce the heat to medium-low, cover the pot, and simmer for 5 minutes.
3. 3Carefully stir in the 1 packet of tamarind soup base until it is completely dissolved into the broth.
4. 4Add the 1 lb of shrimp, the 1 medium eggplant cut into 1-inch pieces, and the 1 cup of string beans, trimmed and cut into 2-inch lengths, to the pot. Increase the heat to medium-high and cook for 5 to 7 minutes, or until the shrimp turn pink and opaque and the eggplant and string beans are tender.
5. 5Stir in the 2 cups of spinach and the 1 tablespoon of fish sauce. Continue to cook for 1 to 2 minutes, or until the spinach leaves are wilted.
6. 6Serve the Sinigang na Hipon hot.

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