Sinigang na Hipon (Shrimp in Sour Broth) with Rice Noodles

Ingredients

• 1 lb Shrimp
• 8 cups Water
• 1 package Tamarind soup base
• 8 oz Rice noodles
• 2 cups Spinach
• 2 medium Tomatoes
• 1 medium Onion
• 1 cup Green beans

Instructions

1. 1In a large pot (e.g., a 6-quart pot), bring the 8 cups of water to a rolling boil over high heat. This will take approximately 5-7 minutes, and the water will reach 212°F (100°C).
2. 2Stir in the 1 package of tamarind soup base until it is completely dissolved into the boiling water.
3. 3Cut the 2 medium tomatoes into quarters. Cut the 1 medium onion into thick wedges, approximately 1/2-inch (1.25 cm) at their widest point. Add the cut 2 medium tomatoes and 1 medium onion to the pot. Reduce the heat to medium-low, cover the pot, and simmer for 5 minutes, or until the tomatoes begin to soften. The broth will maintain a temperature around 190-200°F (88-93°C).
4. 4Trim the ends from the 1 cup of green beans. Add the 1 lb of shrimp and the trimmed 1 cup of green beans to the pot. Continue to cook over medium-low heat for 3-5 minutes, or until the shrimp turn opaque pink throughout and reach an internal temperature of 145°F (63°C).
5. 5Stir in the 2 cups of spinach. Cook for 1-2 minutes, or until the spinach is just wilted and tender.
6. 6While the sinigang is simmering, in a separate medium pot, bring enough water to a rolling boil over high heat to cover the noodles. Add the 8 oz of rice noodles to the boiling water and cook for 3-5 minutes, or until they are tender but still firm to the bite. Drain the cooked 8 oz of rice noodles well in a colander.
7. 7Serve the hot sinigang immediately. Ladle the soup, including the shrimp and vegetables, over the cooked 8 oz of rice noodles in individual serving bowls.

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