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Soup · Filipino

Sinigang na Hipon (Sour Prawn and Vegetable Soup)

35 min Serves 4 ~135 kcal/serving ~£10.00 (£2.50/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 500 g raw tiger prawns, shell-on
  • 2 tbsp tamarind paste
  • 1 mooli (daikon radish)
  • 150 g fine green beans, trimmed
  • 2 tomatoes, roughly chopped
  • 150 g spinach
  • 1 onion, sliced

Nutrition (per serving)

Calories
135 kcal
Protein
15.9 g
Carbohydrate
12.9 g
of which sugars
9.5 g
Fat
1.1 g
of which saturates
0.2 g
Fibre
4.8 g
Salt
0.50 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Put the onion and tomatoes in a large pot with 1.2 litres water and bring to a simmer for 8 minutes.

  2. 2

    Slice the mooli into rounds and add to the pot with the tamarind paste. Simmer for 10 minutes.

  3. 3

    Add the green beans and simmer for 5-6 minutes until tender.

  4. 4

    Add the prawns and simmer for 3-4 minutes until pink and opaque all the way through, then stir in the spinach for the final minute.

  5. 5

    Season with a little salt and ladle into bowls to serve.

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