Back to 4 servings Soup 1 lb shrimp, heads and shells on preferred for flavor 2 liters water, about 8 cups 2 medium tomatoes, quartered 1 medium onion, quartered 1 packet tamarind soup mix (sinigang mix), or about 1 1/2 cups fresh tamarind juice; add more for sourer soup 1 tablespoon fish sauce (patis), plus more to taste 1 teaspoon salt, to taste Vegetables 1 cup daikon radish, sliced about 1/4 inch thick 1 cup eggplant, sliced 1 cup long beans (sitaw), cut into 2-inch pieces 6 pieces okra, left whole 2 pieces long green chilies (siling pansigang), optional, for heat 1 bunch water spinach (kangkong), stalks and leaves separated, washed well
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1 Step 1: Rinse the shrimp and remove the whiskers, legs and dark vein if desired, keeping the shells and heads for flavor. Refrigerate until needed.2 Step 2: Bring the water to a boil in a large pot over medium-high heat. Add the onion and tomatoes and simmer for about 5 minutes until softened.3 Step 3: Add the daikon radish and simmer for 3 to 5 minutes until just starting to soften.4 Step 4: Stir in the tamarind mix and fish sauce, then add the shrimp. Simmer for 2 to 3 minutes until the shrimp turn pink and curl into a C shape.5 Step 5: Add the eggplant, long beans, okra and chilies and simmer for 2 to 3 minutes until the vegetables are tender but not mushy.6 Step 6: Season with salt and more fish sauce to taste. Add the kangkong stalks first, then the leaves, pushing them under the broth, and cook for 1 minute until wilted but still bright green.7 Step 7: Turn off the heat and ladle the soup into bowls. Serve hot with steamed white rice.getsaucepan.com/r/9196c7b5-aa14-5e88-a3f2-bab4de14e2af
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