Sinigang Shrimp Soup with Taro

Ingredients

• about 450 g Shrimp
• about 450 g Taro root
• 1 bunch Water spinach (kangkong)
• 1 cup Green beans
• 1 medium Eggplant
• 2 medium Tomatoes
• 1 medium Onion
• 2 packets Sinigang mix (tamarind-based)
• 1 tbsp Fish sauce

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

Instructions

1. 1Prepare your ingredients: Peel and devein the about 450 g of shrimp. Peel the about 450 g of taro root and cut it into 2.54 cm cubes. Wash and trim the 1 bunch of water spinach. Trim the ends off the 1 cup of green beans and cut them into 5.08 cm pieces. Wash and trim the 1 medium eggplant, then cut it into 2.54 cm cubes. Wash and quarter the 2 medium tomatoes. Peel and quarter the 1 medium onion.
2. 2In a large pot, bring 8 cups of water to a rolling boil over high heat (100°C / 100°C). Add the about 450 g of taro root cubes to the boiling water. Reduce the heat to medium and simmer, covered, for 15-20 minutes, or until the taro root is fork-tender.
3. 3Add the quartered 2 medium tomatoes and the quartered 1 medium onion to the pot with the taro root. Continue to simmer, covered, for another 5 minutes, until the tomatoes have softened.
4. 4Stir in the 2 packets of sinigang mix and the 1 tbsp of fish sauce until the mix is fully dissolved. Bring the soup back to a gentle boil over medium-high heat (around 190.6°C / 190°C).
5. 5Add the 1 cup of green beans and the 2.54 cm cubes of 1 medium eggplant to the pot. Cook for 5 minutes, or until the green beans are crisp-tender and the eggplant has softened.
6. 6Add the about 450 g of shrimp and the 1 bunch of water spinach to the pot. Cook for 3-5 minutes, or until the shrimp turn pink and opaque and are cooked through. The internal temperature of the shrimp should reach 63°C.
7. 7Serve the Sinigang Shrimp Soup hot.

Related Guides