Sinigang na Hipon (Shrimp in Sour Broth) with Taro and Gluten-Free Noodles

Ingredients

• about 450 g Shrimp
• about 450 g Taro Root
• 1 bunch Water Spinach (Kangkong)
• 1 cup Green Beans
• 1 medium Eggplant
• 1 medium Onion
• 2 medium Tomatoes
• 2 tbsp Tamarind Soup Base (Gluten-Free)
• about 225 g Gluten-Free Rice Noodles

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large pot, bring 8 cups of water to a rolling boil over high heat (100°C / 100°C).
2. 2Add the 1 medium onion, cut into quarters, and the 2 medium tomatoes, cut into quarters, to the boiling water. Reduce the heat to medium-low and simmer for 5 minutes, until the onion is slightly softened.
3. 3Add the about 450 g taro root, peeled and cut into 2.54 cm cubes, to the pot. Cover and cook for 10-15 minutes, or until the taro is fork-tender.
4. 4Stir in the 2 tbsp Tamarind Soup Base (Gluten-Free) until it is completely dissolved into the broth.
5. 5Add the about 450 g shrimp, peeled and deveined, the 1 medium eggplant, cut into 2.54 cm thick rounds, and the 1 cup green beans, trimmed, to the pot. Cook for 5 minutes, or until the shrimp turns pink and opaque.
6. 6Add the 1 bunch water spinach (kangkong), washed and cut into 5.08 cm lengths, and the about 225 g Gluten-Free Rice Noodles to the pot. Continue to cook for 3-5 minutes, or until the noodles are tender and the shrimp is fully cooked (internal temperature of 63°C / 63°C).
7. 7Serve the Sinigang na Hipon hot.

Substitutions

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