Tamarind Soup Mix Recipe for Filipino Sinigang

This tamarind soup mix recipe makes a tangy, savory broth inspired by Filipino sinigang, a soup often made with pork, vegetables, and souring ingredients. It uses powdered tamarind soup mix for a quick, consistent base; taste as you go, since mixes vary in salt and sourness.

Ingredients

1 1/2 lb (680 g) pork shoulder, cut into 1 1/2-inch (4 cm) pieces; choose pieces with some fat for a fuller broth
8 cups (1.9 L) water
1 medium yellow onion, about 6 oz (170 g), peeled and quartered
2 medium tomatoes, about 10 oz (285 g), cut into wedges
1 packet (about 1.4 oz or 40 g) tamarind soup mix, such as a sinigang-style mix
1 medium daikon radish, about 12 oz (340 g), peeled and sliced into 1/2-inch (1.3 cm) rounds
1 small eggplant, about 8 oz (225 g), cut into 1-inch (2.5 cm) pieces
8 oz (225 g) green beans, trimmed and cut into 2-inch (5 cm) lengths
2 cups (60 g) water spinach (kangkong), cut into manageable lengths, or 2 cups (60 g) baby spinach
1–2 tbsp (15–30 ml) fish sauce, plus more to taste
1/2 tsp (1 g) ground black pepper
Steamed rice, for serving

Instructions

Prepare the ingredients. Cut the pork and vegetables as described. Keep the water spinach stems and leaves together if tender, or separate them if the stems are thick so you can add those first.
Simmer the pork. Put the pork, water, onion, and tomatoes in a large, heavy pot. Bring to a boil over medium-high heat, skimming off any gray foam that rises. Lower the heat, cover partially, and simmer gently for 35 minutes, until the pork is beginning to soften. Avoid a hard boil, which can make the broth cloudy and the meat tougher.
Season the broth. Stir in the tamarind soup mix until dissolved. Add 1 tablespoon (15 ml) fish sauce and the black pepper. Simmer for 5 minutes, then taste the broth. Add more fish sauce if needed, but hold back on extra salt: many soup mixes already contain plenty.
Cook the firm vegetables. Add the daikon and simmer for 8 minutes. Add the eggplant and green beans, then cook for another 6–8 minutes, until the vegetables are tender but not falling apart. If the pork is not tender yet, continue simmering and check it every 5 minutes; cooking time depends on the size and cut of the pieces.
Finish with greens. Stir in the water spinach or baby spinach and cook for 1–2 minutes, just until wilted. Check a large piece of pork with a food thermometer: the USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C) followed by a 3-minute rest; for tender soup meat, simmering longer until fork-tender is typical. Taste the broth again. Add a little water if it is too strong, or a small amount of additional mix if you want it more sour, dissolving it in broth first.
Serve. Ladle the soup, pork, and vegetables into bowls and serve hot with steamed rice. Put extra fish sauce or a small bowl of the concentrated broth on the table for diners who want a stronger flavor.

Tips

Check your packet size and salt level. Soup-mix packets vary by brand and may be intended for different amounts of water. Start with one 1.4-ounce (40 g) packet for this recipe, then adjust after it dissolves; if yours is especially salty or strong, begin with about three-quarters of the packet.
Keep the simmer gentle. A steady, low simmer helps pork become tender without breaking the vegetables apart. If the liquid reduces too much, add hot water a little at a time.
Adjust sourness carefully. Tamarind powders differ in acidity. Add extra mix gradually, tasting after each addition. If the soup becomes too sour, dilute it with water or unsalted broth rather than adding lots of sugar, which changes its savory character.
Use the right substitute for greens. Water spinach, also called kangkong, is traditional in many versions of sinigang but can be hard to find. Baby spinach is an easy substitute with a softer texture; bok choy works too, though it gives the soup a mild cabbage-like flavor.

Serving Suggestions

Serve sinigang hot in individual bowls with plain steamed jasmine or other long-grain rice. The rice balances the sharp, tangy broth and makes the meal more substantial. Offer fish sauce at the table for extra savory depth, and, if available, sliced fresh chile for heat. Because the broth is already seasoned, taste before adding any more salt or condiment.

Variations

Use shrimp: Replace the pork with 1 lb (450 g) peeled, deveined shrimp. Simmer the onion and tomatoes in the water for about 15 minutes, then add the mix and vegetables. Add shrimp near the end and cook until opaque and 145°F (63°C) internally, checked with a food thermometer. Shrimp cooks quickly, so add it only after the vegetables are nearly tender.

Make a beef version: Use 1 1/2 lb (680 g) bone-in beef short ribs or stew meat. Simmer until tender before adding the vegetables; depending on the cut and size, this may take 1 1/2–2 hours. Whole cuts of beef have a USDA FSIS safe minimum of 145°F (63°C) with a 3-minute rest, but the longer simmer is for tenderness.

Make it meatless: Leave out the pork and use 8 cups (1.9 L) vegetable broth or water. Add extra mushrooms, tofu, or firm vegetables for substance. Choose a vegetarian soup mix if the packet contains fish or meat flavoring; otherwise, fish sauce can be omitted or replaced with a little soy sauce, which changes the flavor and adds its own saltiness.

Use fresh tamarind: If you cannot find soup mix, dissolve about 2 tablespoons (30 g) tamarind concentrate in a cup of hot broth, then add it gradually with salt or fish sauce to taste. Tamarind concentrate varies in strength and usually does not include the mix’s seasoning, so this is an adjustment rather than a direct one-for-one replacement.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in shallow, covered containers. Keep the soup refrigerated at 40°F (4°C) or below and use it within 3–4 days. The vegetables soften as they sit, but the broth remains useful for a quick meal. For longer storage, freeze cooled soup in airtight, freezer-safe containers for up to 2–3 months for best quality; leave a little room for expansion. Thaw in the refrigerator overnight or reheat from frozen over low heat with a splash of water. Reheat leftovers to 165°F (74°C), checking with a food thermometer, and bring the broth to a simmer. Avoid repeatedly cooling and reheating the full pot; warm only what you plan to eat.

Frequently Asked Questions

What is tamarind soup mix?
Tamarind soup mix is a powdered seasoning used to make a tangy soup broth, commonly associated with Filipino sinigang. Packets may contain tamarind powder or concentrate alongside salt, flavorings, and other seasonings, so ingredients and strength differ by product.

Is this the only way to make sinigang?
No. Sinigang has many regional and family versions, and cooks use different proteins, vegetables, and souring ingredients. This recipe is a practical pork version built around packaged tamarind mix, rather than a claim to a single definitive method.

Can I make the soup less sour?
Yes. Use less mix at first, then add more to taste. If you have already added the full amount, stir in water or unsalted broth a little at a time. Check the salt level again before adding fish sauce.

Can I make it ahead?
Yes. You can cook the pork and broth a day ahead, cool and refrigerate them within 2 hours, then reheat and add the vegetables shortly before serving. This keeps the vegetables firmer than storing them in the soup overnight.

Can I use a different cut of pork?
Yes. Pork shoulder is forgiving and becomes tender during simmering. Pork ribs are another suitable option, though they may need a little longer. Lean loin can dry out if simmered for a long time, so add it later and cook only until done.

What if I cannot find water spinach?
Use baby spinach, bok choy, or another tender green. Add spinach at the very end and cook just until wilted; thicker greens may need a few extra minutes. The flavor and texture will differ slightly, but the sour broth still works well.

More recipes to cook

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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