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Authentic Filipino Sinigang Soup Recipe

This authentic Filipino Sinigang Soup is a comforting and tangy delight that balances hearty meat with fresh vegetables in a sour, savory broth. Perfect for a rainy day or when you need a warm bowl of comfort, this recipe is both traditional in flavor and adaptable to your protein and vegetable choices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Filipino
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Protein Options
  • 2 lbs meat (pork, beef, seafood, or chicken) Choose your preferred protein
Other Ingredients
  • 1 tablespoon cooking oil
  • 2 garlic cloves mashed
  • 1 large onion
  • 2 roma tomatoes or use one large tomato
  • 1 tablespoon patis (fish sauce)
  • 9 cups water
  • 1 packet (1.4 oz) sinigang soup mix
  • 5 small bok choy or 2 cups baby spinach

Equipment

  • Large pot

Method
 

  1. Heat 1 tablespoon of cooking oil in a large pot over medium heat. Add 2 mashed garlic cloves and 1 large onion, cooking until they are lightly browned to create an aromatic base.
  2. Add 2 roma tomatoes and cook until they begin to soften slightly. Stir in 1 tablespoon of patis (fish sauce) to build an umami flavor.
  3. Add 2 lbs of your chosen meat to the pot and brown it on all sides to seal in the juices. If using seafood, note that it will need less cooking time.
  4. Pour in 9 cups of water and bring the mixture to a rolling boil. If using seafood, add it now and let cook for about 20 minutes.
  5. For pork or beef, reduce the heat to medium-low and simmer for 40 minutes until the meat becomes tender and begins to fall apart.
  6. Stir in the 1.4 oz packet of sinigang soup mix. This will transform the broth into its signature tangy and savory flavor.
  7. In the final 5 minutes of cooking, add 5 small bok choy (or 2 cups baby spinach) to the pot and let them wilt slightly while retaining their vibrant color and texture.
  8. Serve the hot Sinigang with a side of steamed white rice. Offer extra patis at the table for those who enjoy an additional savory punch.

Notes

This Sinigang recipe is very versatile—feel free to substitute the protein with pork belly, shrimp, fish, or even tofu for a vegetarian twist. You can also try different greens like kale or mustard greens if bok choy is unavailable. The sour element can be enhanced or altered using fresh tamarind, calamansi, or lemon juice. Serve with steamed white rice or even add a side of crispy pork belly or fried fish for extra texture and flavor.