Sinigang! Filipino Sour Soup with Salmon is bursting with umami flavor.  Quick to throw together, loaded with veggies, and completely delicious.  Serve with rice if desired.  Vegan-adaptable and gluten-free.

Sinigang! Filipino Sour Soup with Salmon is bursting with umami flavor.  Quick to throw together, loaded with veggies and completely delicious.  Serve with rice if desired.  Vegan-adaptable and gluten free.

What is Sinigang?

Sinigang is a traditional soup from the Philippines.  The direct translation of Sinigang is “stew”.  It is the kind of soup that heals what ails you, a feel-good comfort soup.  It usually features abundant veggies, including lots of greens, some type of meat, or fish, married together in an incredibly savory broth.  The ingredients of this soup vary as each region in the Philippines has its own spin on it.

This is one of my new favorite soups!  It is so simple but has such a full-bodied well-balanced flavor.  The tamarind is the surprising ingredient that adds so much bright full flavor!

Miso and Fish sauce (or vegan fish sauce) round out the sour tang of the tamarind puree and create a delicious balance.  Traditional vegetables include tomatoes, onions, long beans, eggplant, and greens like water spinach or Bok Choy and hot chili’s!  Feel free to embellish with your favorites.  I love that Sinigang is highly adaptable!

We are using salmon here as the protein, perfectly complimenting the broth.

ingredients in sinigang

Ingredients in Sinigang – Filipino Sour Soup

chopped ingredients for sinigang sour soup

How to make Sinigang- Filipino Sour Soup

optional searing salmon

Step one

This step is totally optional but it gives a richer flavor to the salmon.  Sear the salmon on each side for about 2- 3 minutes  (depending on the thickness of the fillets) in a very hot pan with oil.  Leave it alone until a crust forms.  Just go for getting a crust on the outside.  The interior will finish cooking in the broth.

Alternatively, for faster prep, cut the raw salmon into chunks. 

Keep in mind you can use Crispy Tofu!

seared salmon

Cut the salmon in large chunks (whether using seared or raw).

Set cut salmon aside.

salmon cut into chunks

Prep the onions, ginger and garlic.

onions and ginger

Step two

Saute’ onion, garlic, and ginger for 2 minutes.

sautéing onion and ginger

Step three

Add broth, tamarind, fish sauce, eggplant and serrano chili.  Bring to a low simmer for 10 minutes, or until eggplant is tender.

Tips for adjusting spice levels:

  • If you like it spicy, dice up the chili and add it all.
  • Less hot, cut the chili in half add the halves to the soup.
  • For milder heat, cut chili in half and remove the pith and seeds, add one or both halves to the broth (remove chili’s before eating).

eggplant, broth and tamarind in soup pot

Step four

Add salmon, tomatoes and Bok Choy (if using spinach or other tender green) wait and add just before serving), cook another 5 minutes or until salmon is just cooked through.  Add miso water mixture.

finished soup

Garnish with fresh cilantro and daikon radishes.  Serve with rice if desired.

Can Sinigang be made Vegan?

Other broth-based soups you may enjoy

Sinigang! Filipino Sour Soup with Salmon is bursting with umami flavor.  Quick to throw together, loaded with veggies and completely delicious.  Serve with rice if desired.  Vegan-adaptable and gluten free.

Hope you have fun trying this soup.  Let us know what you think!

~Tonia

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Sinigang! Filipino Sour Soup with Salmon is bursting with umami flavor.  Quick to throw together, loaded with veggies and completely delicious.  Serve with rice if desired.  Vegan-adaptable and gluten free.

Sinigang (Filipino Sour Soup)

  • Author: Tonia | Feasting at Home
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 6 cups 1x
  • Category: Soup, Stew
  • Method: stovetop
  • Cuisine: Philippines

Description

How to make Sinigang! This Filipino Sour Soup with Salmon is bursting with umami flavor.  Quick to throw together, loaded with veggies and completely delicious.  Serve with rice if desired.  Vegan adaptable and gluten free.


Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 small red onion, sliced
  • 4 garlic cloves, finely chopped
  • 2 teaspoons grated ginger
  • 2 tablespoons tamarind puree (I used Glory Bee Organic)
  • 2 tablespoons fish sauce
  • 4 cups vegetable stock or water
  • 1 1/2 cups eggplant cut into chunks
  • 1 serrano chili
  • 12 ounces fresh salmon filets, cut into large chunks (see notes on optional pre-searing if desired)
  • 2 heads baby Bok Choy or 2 cups of greens; napa cabbage, spinach, Mizuna
  • 1 cup fresh tomatoes (cherry tomatoes are nice), chopped
  • 1 tablespoon white miso mixed with 1/4 cup water

Garnish with fresh cilantro, and thinly sliced daikon radish


Instructions

  1. Saute’ onion, garlic and ginger in coconut oil for 2 minutes.
  2. Add broth, tamarind, fish sauce, eggplant and serrano chili.  Bring to a low simmer for 10 minutes, or until eggplant is tender.
  3. Add salmon (see notes), tomatoes and Bok Choy (if substituting spinach, wait and add just before serving), cook another 5 minutes or until salmon is just cooked through.  Add miso water mixture.
  4. Garnish and serve with rice if desired.

Notes

Sear the Salmon.  This step is totally optional but it gives a richer flavor to the salmon.  Sear the salmon on each side for about 2- 3 minutes  (depending on the thickness of the fillets) in a hot hot pan with a little oil.  Leave it alone until a crust forms.  Just go for getting a crust on the outside.  The interior will finish cooking in the broth.

Spice adjustments:  If you like it spicy, dice up the chili and add it all.  Less hot, cut the chili in half add the halves to the soup.  For milder heat, cut chili in half and remove the pith and seeds, add one or both halves to the broth (remove chili’s before eating).

Nutrition

  • Serving Size:
  • Calories: 130
  • Sugar: 3.4 g
  • Sodium: 527.2 mg
  • Fat: 5.3 g
  • Saturated Fat: 2.4 g
  • Carbohydrates: 7.4 g
  • Fiber: 1.8 g
  • Protein: 14.3 g
  • Cholesterol: 29 mg

Keywords: Filipino sour soup, Sinigang, Sinigang recipe

 

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Comments

  1. This was my first time cooking with tamarind and I will definitely make this again! The flavors were really different and so interesting. It comes together really quick which is also a bonus for a weeknight.

  2. Delicious! I had some left over salmon fillet that I added and also used tofu. I also think you could do this with extra firm pressed tofu that hasn’t been seared and it would still be fantastic.

    The recipe doesn’t list the serrano but the blog post does. I went for spicy and it was perfect. This soup has a similar base to the hot and sour soup on this blog and I love them both.

  3. Holy crap this was so good! Would not have thought to put bok Choy, eggplant, and tomatoes together. What a fast way to cook eggplants btw lol. The broth was so flavorful!

  4. This sounds delicious! Question for you on the tamarind: is it supposed to be tamarind paste, or fresh chopped tamarind? I don’t really know how to work with this ingredient, so any tips would be appreciated. Thanks!

    1. Hi Catherine, Tamarind puree. Way easier to get it all ready prepared. It should be fairly easy to find at natural markets or Asian Markets.