Sinigang Soup Calories: Shrimp Recipe and Serving Guide

Sinigang is a Filipino sour soup, usually simmered with tamarind, vegetables, and seafood or meat, then served hot with rice. This shrimp version has a bright, tangy broth and plenty of vegetables; without rice, it is approximately 190 calories per serving, though the exact amount depends on your soup mix and shrimp.

Ingredients

6 cups (1.4 L) water
1 medium yellow onion, cut into wedges (about 5 oz / 150 g)
2 medium ripe tomatoes, cut into wedges (about 10 oz / 280 g)
1 small daikon radish, peeled and sliced into ½-inch rounds (about 8 oz / 225 g)
1 small Asian eggplant, cut into bite-size pieces (about 8 oz / 225 g)
6 oz (170 g) green beans, trimmed and cut into 2-inch pieces
1 packet sinigang soup mix, about 1.4 oz (40 g), or the amount directed on the packet
1 tablespoon (15 ml) fish sauce, plus more to taste
1 lb (450 g) raw large shrimp, peeled and deveined, tails on or off
3 oz (85 g) fresh spinach, or 3 oz (85 g) trimmed water spinach (kangkong)
1 small green chile, whole or slit lengthwise (optional)
1 tablespoon (15 ml) calamansi, lime, or lemon juice, plus wedges for serving (optional)

Instructions

Prepare the vegetables. Cut the onion and tomatoes into wedges, slice the daikon, and cut the eggplant and beans. Rinse the shrimp under cold running water if needed, pat dry, and keep refrigerated until you are ready to add it. If using frozen shrimp, thaw it safely in the refrigerator before starting; thawing time is not included in the recipe times.
Start the broth. Put the water, onion, tomatoes, and optional whole chile in a large pot. Bring to a boil over medium-high heat, then lower the heat and simmer for 5 minutes, until the onion begins to soften and the tomatoes release some juice. The tomato gives the broth a rounded, savory base while the onion gently sweetens it.
Season and cook the firm vegetables. Stir in the sinigang mix and fish sauce until the powder dissolves. Add the daikon and eggplant, return the pot to a gentle simmer, and cook for about 8 minutes. The daikon should be starting to turn tender but still hold its shape. Check the packet directions: mixes differ in sourness and salt, so you may want to begin with slightly less than the full packet and add more after tasting.
Add the beans. Stir in the green beans and simmer for 3 to 4 minutes. Keep the soup at a steady, gentle bubble rather than a hard boil, which can break up the tomatoes and make the vegetables mushy. Taste the broth now; if you want more tang, add a little more mix or a small squeeze of citrus, and if it needs savoriness, add fish sauce a teaspoon at a time.
Cook the shrimp and greens. Add the shrimp and spinach, pushing them into the hot broth. Simmer for 3 to 4 minutes, just until the shrimp are opaque and firm. Check the largest shrimp with a food thermometer; the USDA FSIS safe minimum internal temperature for seafood is 145°F (63°C). Remove the pot from the heat as soon as the shrimp reach temperature so they do not turn rubbery.
Finish and serve. Taste the broth once more and adjust the sourness or saltiness with a little more soup mix, fish sauce, or calamansi, lime, or lemon juice. Ladle the soup into bowls, making sure each serving gets shrimp, vegetables, and broth. Serve immediately while hot.

The calorie estimate is for one quarter of the pot, with no rice or extra dipping sauce. It is a practical estimate rather than a laboratory nutrition analysis: shrimp size, the vegetable mix, and the brand and amount of sinigang powder all affect the result. A packet with added sugar or a larger portion of shrimp can raise the total, while serving the broth with rice adds calories beyond the bowl estimate. For a closer personal calculation, use the nutrition label on your exact packet and weigh the shrimp and vegetables you use.

Tips

Control the sourness gradually. Sinigang mixes vary in strength, so check the packet and start with less if you are unsure. You can add more as the soup simmers, but it is difficult to correct a broth that has become too sour. A small splash of citrus near the end brightens the flavor without replacing the deeper tamarind taste.
Use a substitute thoughtfully. If you cannot find sinigang mix, use tamarind concentrate or tamarind paste diluted with a little hot water, adding it gradually to taste. Tamarind paste gives a more direct, fruity sourness, but it usually lacks the salt and seasoning in a packet; add fish sauce carefully. Lime or lemon alone is a workable backup, but its sharper citrus flavor will not taste quite like tamarind sinigang.
Choose the right greens. Water spinach, called kangkong, is a familiar choice in many versions. Fresh spinach is easier to find and cooks quickly, while bok choy can add a mild cabbage-like flavor. Add tender leaves only at the end so they wilt without losing their color or becoming overly soft.
Keep the shrimp tender. Add shrimp after the harder vegetables have nearly cooked, and avoid letting the finished pot boil for a long time. If you are preparing the soup ahead, cook the broth and vegetables first, then add and cook the shrimp just before serving.

Serving Suggestions

Serve sinigang in deep bowls with the shrimp and vegetables distributed evenly, plus extra broth for sipping. Steamed jasmine rice or another plain white rice is a common accompaniment: spoon a little broth over the rice, or eat the rice alongside the soup to balance its tartness. Rice is not included in the approximately 190-calorie estimate for the soup itself, so account for it separately if you are tracking the whole meal.

Offer calamansi or lime wedges at the table for anyone who wants a brighter finish. A small dish of fish sauce with sliced chile can be served on the side for diners who prefer a saltier, spicier bowl; keep it optional so each person can season to taste. Since the broth is already sour and savory, plain rice and a simple side of sliced cucumber or another crisp vegetable work well without competing with it.

Variations

Make it with fish. Replace the shrimp with about 1 lb (450 g) of firm fish cut into large pieces. Add the fish near the end and cook gently until it reaches 145°F (63°C) at its thickest point. The broth will taste more ocean-sweet, and sturdy fish is less likely to break apart than delicate fillets. Avoid stirring vigorously once the fish is in the pot.

Use pork instead. Pork sinigang is another familiar style. Use about 1½ lb (680 g) bone-in pork shoulder cut into chunks, brown it if desired, and simmer it in the water until tender before adding the vegetables. That longer simmer changes the cook time substantially, and the finished soup will be richer and higher in calories than this shrimp version. For whole cuts of pork, check that the meat reaches 145°F (63°C) and rests for 3 minutes; a long braise will generally take it well beyond that temperature.

Choose other vegetables. Radish, eggplant, and green beans are useful here, but sinigang varies by household and by what is available. Taro can add a soft, starchy texture, while okra makes the broth feel slightly thicker. Add vegetables according to how long they take to cook: firm pieces first, quick-cooking greens last. If using a vegetable that releases a lot of water, taste the broth again before serving and adjust the seasoning.

Adjust the souring ingredient. A traditional-style tamarind base is a good choice when available, while a packet is convenient and consistent. Some cooks use other sour fruits or a combination of souring ingredients; the resulting flavor will differ, but the same idea of a tart, savory soup remains. Make changes in small increments and taste as you go rather than adding several sour ingredients all at once.

Storage and Reheating

Refrigerate leftover soup within 2 hours of cooking, dividing it among shallow, covered containers so it cools promptly. Store it in the refrigerator for 3 to 4 days. If you expect to have leftovers, the best texture comes from storing the broth and vegetables separately from shrimp cooked just for the first meal; already-cooked shrimp is still safe to store with the soup, but it can become firmer when reheated.

For longer storage, freeze cooled soup in airtight freezer-safe containers, leaving a little room for expansion. Use within about 2 to 3 months for best quality, and thaw overnight in the refrigerator. Reheat only the portion you plan to eat in a saucepan over medium heat, stirring gently, until it reaches 165°F (74°C). Avoid repeatedly cooling and reheating the whole pot. If the broth tastes less vivid after reheating, a small squeeze of calamansi or lime can refresh its flavor.

Frequently Asked Questions

How many calories are in a bowl of sinigang soup?
For this recipe, one of four portions is approximately 190 calories before rice or extra condiments. That is an estimate based on the listed shrimp and vegetables. Different soup-mix brands, serving sizes, added oil, and protein choices can change the total, so check your packet label and calculate from the ingredients you actually use if you need a more specific figure.

Does the calorie estimate include rice?
No. The estimate is for the soup portion only. Rice is often served alongside sinigang, but the amount and type vary, so it is not included in the recipe calculation. If you serve rice, count it as a separate part of the meal based on the portion in your bowl.

Can I use frozen shrimp?
Yes. Thaw frozen shrimp in the refrigerator, then drain and pat it dry before adding it to the soup. You can also thaw it in a sealed bag submerged in cold water, changing the water every 30 minutes, and cook it promptly afterward. Do not leave shrimp thawing on the counter. Cook it until it reaches 145°F (63°C).

What can I use if I do not have sinigang mix?
Tamarind concentrate or tamarind paste diluted with hot water is the closest practical substitute. Add it a little at a time and season with fish sauce, since plain tamarind may not contain the salt and other seasonings found in a packet. Lemon or lime juice can provide acidity in a pinch, but the soup will have a more citrusy flavor and less of tamarind’s rounded sourness.

Why did my shrimp turn tough?
Shrimp cooks quickly, and continued boiling after it is done makes the texture firm and rubbery. Add it only after the vegetables are close to tender, keep the broth at a gentle simmer, and check the largest piece with a thermometer. Take the pot off the heat as soon as the shrimp reaches 145°F (63°C), rather than leaving it to simmer while you finish other tasks.

Can I make the soup ahead?
Yes. Simmer the broth and vegetables ahead, cool and refrigerate them promptly, then reheat the soup and cook the shrimp shortly before serving. This keeps the shrimp from sitting in hot broth and becoming overcooked. For any leftovers, refrigerate within 2 hours and use within 3 to 4 days; reheat them to 165°F (74°C).

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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