Embark on a culinary journey through the vibrant flavors of Filipino cuisine with the classic comfort dish, Chicken Sinigang Soup. Bursting with a harmonious blend of tangy tamarind, aromatic spices, and tender chicken, this hearty soup embodies the essence of traditional Filipino cooking.
As it simmers on the stove, filling the kitchen with its tantalizing aroma, anticipation builds for the comforting warmth and depth of flavor that awaits.
Whether served as a comforting meal on a chilly evening or as a centerpiece for gatherings with loved ones, Chicken Sinigang Soup promises a delightful and unforgettable dining experience that celebrates the rich culinary heritage of the Philippines.
How To Make Chicken Sinigang Soup Recipe?
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Filipino
Yield: Serves 4-6
Equipment Needed
- Large pot or Dutch oven
- Knife
- Cutting board
- Ladle
- Serving bowls
Ingredients
- 1 lb chicken thighs, bone-in and skin-on
- 1 onion, quartered
- 2 tomatoes, quartered
- 1 daikon radish, peeled and sliced
- 1 eggplant, sliced
- 1 bunch spinach or kangkong leaves
- 8-10 cups water
- 3-4 tablespoons tamarind soup base or tamarind concentrate
- Fish sauce (patis), to taste
- Salt and pepper, to taste
- 2 green chili peppers (siling haba), optional
- 2 tablespoons cooking oil
Instructions
Prepare The Chicken
In a large pot, heat the cooking oil over medium heat. Add the chicken thighs, skin side down, and cook until golden brown. Flip the chicken and cook the other side until browned as well. Remove the chicken from the pot and set aside.
Sauté Aromatics
In the same pot, sauté the onions and tomatoes until softened and fragrant, about 3-4 minutes.
Add Water
Pour in the water and bring it to a boil. Once boiling, reduce the heat to a simmer.
Make The Broth
Add the tamarind soup base or tamarind concentrate to the pot. Stir well to dissolve it into the water, creating a flavorful sour broth.
Add Chicken
Return the browned chicken thighs to the pot. Allow them to simmer in the broth for about 15-20 minutes or until the chicken is tender and cooked through.
Incorporate Vegetables
Add the sliced daikon radish and eggplant to the pot. Simmer for another 5-7 minutes until the vegetables are tender yet still slightly crisp.
Season To Taste
Season the sinigang soup with fish sauce (patis), salt, and pepper according to your preference. Adjust the sourness by adding more tamarind soup base if needed.
Add Greens
Once the vegetables are cooked, add the spinach or kangkong leaves to the pot. Let them wilt in the hot broth for a couple of minutes.
Serve Hot
Remove the pot from the heat. Ladle the hot Chicken Sinigang soup into bowls. Garnish with sliced green chili peppers for an extra kick if desired.
Enjoy
Serve your Chicken Sinigang hot alongside steamed rice for a comforting and satisfying meal.
Nutrition Facts Of Chicken Sinigang Soup Recipe
- Calories: 250
- Total Fat: 12 g
- Cholesterol: 70 mg
- Sodium: 800 mg
- Total Carbohydrates: 10 g
- Dietary Fiber: 3 g
- Sugars: 4 g
- Protein: 25 g
Serving Suggestions
- Serve the Chicken Sinigang Soup alongside steamed rice for a fulfilling meal.
- Garnish with fresh cilantro or chopped green onions for an extra burst of flavor.
- Enjoy with a side of fish sauce and calamansi (Philippine lime) for added zest.
Tips And Variations
- For a richer broth, you can use chicken thighs instead of chicken breast.
- Feel free to add other vegetables like eggplant, okra, or bok choy to customize your soup.
- Adjust the level of spiciness by adding more or fewer chili peppers according to your taste preference.
Health Benefits Of Chicken Sinigang Soup Recipe
- Chicken Sinigang Soup is packed with nutrients from the variety of vegetables used, providing essential vitamins and minerals for overall health.
- The broth is low in fat and calories, making it a nutritious option for those watching their weight.
- Tamarind, the main flavoring agent in sinigang mix, is rich in antioxidants and may have anti-inflammatory properties.
Special Note
Remember to adjust the seasoning of the soup according to your taste preferences. Some may prefer a more sour or salty flavor, so feel free to customize it to your liking.
Conclusion
Chicken Sinigang Soup is a quintessential Filipino comfort food that never fails to satisfy. With its perfect balance of savory, sour, and hearty flavors, it’s a dish that’s sure to become a staple in your culinary repertoire.
Chicken Sinigang Soup is more than just a dish; it’s a taste of home and tradition. With its delightful blend of sourness, savory chicken, and vibrant vegetables, this soup offers comfort in every spoonful.
Whether enjoyed on a chilly day or as a remedy for homesickness, Chicken Sinigang Soup never fails to warm the heart and soul. So gather your ingredients, simmer a pot of this beloved Filipino classic, and indulge in its comforting flavors.
Chicken Sinigang Soup Recipe
Equipment
- Large pot or Dutch oven
- Knife
- Cutting board
- Ladle
- Serving bowls
Ingredients Â
1 lb chicken thighs, bone-in and skin-on
1 onion, quartered
2 tomatoes, quartered
1 daikon radish, peeled and sliced
1 eggplant, sliced
1 bunch spinach or kangkong leaves
8-10 cups water
3-4 tablespoons tamarind soup base or tamarind concentrate
Fish sauce (patis), to taste
Salt and pepper, to taste
2 green chili peppers (siling haba), optional
2 tablespoons cooking oil
InstructionsÂ
Prepare The Chicken
- In a large pot, heat the cooking oil over medium heat. Add the chicken thighs, skin side down, and cook until golden brown. Flip the chicken and cook the other side until browned as well. Remove the chicken from the pot and set aside.
Sauté Aromatics
- In the same pot, sauté the onions and tomatoes until softened and fragrant, about 3-4 minutes.
Add Water
- Pour in the water and bring it to a boil. Once boiling, reduce the heat to a simmer.
Make The Broth
- Add the tamarind soup base or tamarind concentrate to the pot. Stir well to dissolve it into the water, creating a flavorful sour broth.
Add Chicken
- Return the browned chicken thighs to the pot. Allow them to simmer in the broth for about 15-20 minutes or until the chicken is tender and cooked through.
Incorporate Vegetables
- Add the sliced daikon radish and eggplant to the pot. Simmer for another 5-7 minutes until the vegetables are tender yet still slightly crisp.
Season To Taste
- Season the sinigang soup with fish sauce (patis), salt, and pepper according to your preference. Adjust the sourness by adding more tamarind soup base if needed.
Add Greens
- Once the vegetables are cooked, add the spinach or kangkong leaves to the pot. Let them wilt in the hot broth for a couple of minutes.
Serve Hot
- Remove the pot from the heat. Ladle the hot Chicken Sinigang soup into bowls. Garnish with sliced green chili peppers for an extra kick if desired.
Enjoy
- Serve your Chicken Sinigang hot alongside steamed rice for a comforting and satisfying meal.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.