Shrimp Sinigang

Instructions

1. Prepare the shrimp
   Clean the shrimp by removing the antennae and trimming the legs, but keep the heads and shells intact for flavor. Devein the shrimp by making a shallow cut along the back and removing the black vein. Rinse thoroughly and set aside.
2. Start the soup base
   In a large pot, heat oil over medium heat. Sauté onions until translucent, about 2-3 minutes. Add tomatoes and cook until softened, about 2 minutes more. Add 8 cups of water and bring to a boil.
3. Add vegetables
   Once the water is boiling, add the radish and cook for 2-3 minutes. Then add the eggplant and okra. Continue to simmer for about 5 minutes until vegetables start to soften.
4. Add souring agent
   Add the sinigang mix or tamarind paste to the pot and stir until completely dissolved. Reduce heat to medium-low and simmer for 5 minutes to allow the flavors to meld.
5. Cook the shrimp
   Add the shrimp to the pot and cook just until they turn pink, about 2-3 minutes. Do not overcook as shrimp will become tough. Add the green chilies if using.
6. Final seasoning
   Season with fish sauce according to taste. Add the spinach or kangkong and cook for just another minute until wilted. Remove from heat immediately.
7. Serve hot
   Ladle the soup into bowls, ensuring each serving has a good portion of shrimp and vegetables. Serve immediately with steamed rice on the side.