Sinigang with Shrimp and Taro (Gluten-Free)

Ingredients

• about 450 g Shrimp
• about 450 g Taro root
• 1 bunch Water spinach (kangkong)
• 1 cup Green beans
• 1 medium Eggplant
• 3 tbsp Tamarind paste
• 2 tbsp Fish sauce
• 1 medium Onion
• 2 medium Tomatoes

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

Instructions

1. 1Prepare the shrimp: Peel and devein the about 450 g of shrimp. Set them aside.
2. 2Prepare the taro: Peel the about 450 g of taro root and cut it into 2.54 cm cubes. Set the taro aside.
3. 3Start the broth: In a large pot, bring 8 cups of water to a rolling boil over high heat (100°C / 100°C).
4. 4Cook the aromatics and taro: Carefully add the about 450 g of taro root cubes, 1 medium onion (quartered), and 2 medium tomatoes (halved) to the boiling water. Reduce the heat to medium and simmer for 15-20 minutes, or until the taro is fork-tender.
5. 5Flavor the broth: Stir in the 3 tbsp of tamarind paste and 2 tbsp of fish sauce until fully dissolved.
6. 6Cook the vegetables: Add the 1 cup of green beans and 1 medium eggplant (cut into 2.54 cm pieces) to the pot. Cook for 5 minutes, until the vegetables are slightly tender.
7. 7Finish the soup: Add the about 450 g of shrimp and 1 bunch of water spinach (kangkong) to the pot. Cook for 3-5 minutes, or until the shrimp turn pink and opaque, and the water spinach is wilted. Do not overcook the shrimp.
8. 8Serve: Ladle the hot sinigang into bowls immediately.

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