Hey there, foodies! I’m super excited to share my favorite comfort food recipe with you today. As someone who loves cooking healthy and delicious meals, I’ve spent years perfecting this shrimp and vegetable soup recipe. Trust me, it’s a game-changer for both busy weeknights and special occasions!
Why You’ll Love This Recipe
- Ready in under 45 minutes
- Packed with protein and veggies
- Perfect for both summer and winter
- Low-calorie but filling
- Customizable with different vegetables
- Great for meal prep
Essential Ingredients
For the Base
- 4 cups chicken broth (I use organic free-range)
- 2 tablespoons olive oil or neutral oil
- 1 medium onion, finely diced
- 2-3 cloves garlic, minced
- Fresh ginger (about 1 tablespoon grated)
The Star Ingredients
- 1 pound fresh or frozen shrimp, peeled and deveined
- 2 medium carrots, sliced
- 8 ounces mushrooms (shiitake or oyster work great!)
- 1 cup edamame
- Sugar snap peas or bok choy
- Green onions
Seasonings
- Soy sauce (reduced-sodium)
- Salt and pepper to taste
- Optional: crushed red pepper flakes
- Fresh herbs (basil, parsley, or cilantro)
- Lemon juice
Step-by-Step Instructions
1. Prep Work (10 minutes)
First things first let’s get organized! Here’s what you need to do
- If using frozen shrimp, thaw them out
- Chop all your veggies
- Mince the garlic and grate the ginger
- Slice green onions, keeping white and green parts separate
2. Starting the Soup Base (15 minutes)
- Heat oil in a large pot over medium heat
- Add white parts of green onions, carrots, and mushrooms
- Cook for about 5 minutes, stirring occasionally
- Add garlic and ginger, cook for another minute
- Pour in chicken broth and water
3. Adding Vegetables (10 minutes)
- Add edamame and soy sauce
- Bring to a boil, then reduce heat
- Cover and simmer for about 5 minutes
- Check if carrots are tender
4. Final Steps (10 minutes)
- Add shrimp and snap peas/bok choy
- Return to boiling, then reduce heat
- Simmer uncovered for 2-3 minutes until shrimp turns pink
- Stir in green onion tops
- Add fresh herbs and lemon juice
Pro Tips from My Kitchen
- Veggie Prep: Cut vegetables in similar sizes for even cooking
- Shrimp Tips: Don’t overcook the shrimp – they should just turn pink
- Broth Hack: Use homemade broth if possible for better flavor
- Make Ahead: Chop veggies in advance to save time
- Seasoning: Taste before adding salt – soy sauce adds saltiness
Nutritional Benefits
Per serving (about 1⅓ cups):
- Calories: 136
- Protein: 16g
- Carbs: 10g
- Fat: 4g
- Fiber: 3g
Common Questions
Q Can I use frozen vegetables?A Yep! Just add them a few minutes earlier to ensure they’re fully cooked
Q: How long does it keep?
A: It’ll stay good in the fridge for 3-4 days. Just reheat gently to avoid overcooking the shrimp.
Q: Can I make it spicier?
A: For sure! Add more crushed red pepper or some sriracha sauce.
Variations to Try
- Asian-Style: Add miso paste and sesame oil
- Low-Carb: Skip the corn and add more leafy greens
- Extra Hearty: Add diced potatoes or noodles
- Vegetarian: Replace shrimp with tofu and use veggie broth
Serving Suggestions
I love serving this soup with:
- Fresh cornbread
- Crusty whole grain bread
- A side salad
- Brown rice
- Quinoa
Storage Tips
- Store in an airtight container
- Keep refrigerated for up to 4 days
- Don’t freeze – the texture of shrimp and veggies changes
- Reheat gently on stovetop or microwave
Well, there you have it – my complete guide to making the most amazing shrimp and vegetable soup! I’d love to hear how yours turns out. Drop a comment below if you try it or have any questions. Happy cooking, everyone!
Remember: Cooking is all about experimenting and having fun. Don’t be afraid to adjust the recipe to your taste. That’s how the best recipes are made!
#cooking #healthy #soup #seafood #easyrecipes
Sinigang na Hipon Recipe Tips
- Use fresh shrimp with head attached, if possible. This will make your soup more flavorful.
- Clean the shrimp thoroughly and devein. This do not need an explanation.
- Make sure not to overcook the shrimp. The shell of overcooked shrimp has a tendency to stick to the meat. We don’t want that to happen.
- Always clean the kangkong thoroughly. Wash it twice or thrice for best results.
- Using powdered sinigang mix is a quick fix for busy people. This provides the same result as the conventional method, in less time. That is convenience!
Try this comforting Sinigang na Hipon recipe and let me know what you think.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
How to Cook Sinigang na Hipon
This dish is quick and easy to cook. Start by boiling around 2 quarts of water in a pot. I add the daikon radish, tomato, and onion once the water starts to boil. Continue to cook for 5 to 8 minutes.
The fresh shrimp is added afterwards. Make sure to clean the shrimp before cooking. Wash the shrimp thoroughly and devein, if possible. Fresh shrimp with head attached is perfect for sinigang. The head is full of flavorful. It helps improve the taste of the broth.
Add the souring agent and then continue to cook the shrimp for 3 minutes. I am using Knorr Sinigang sa Sampaloc Recipe Mix whenever I cook sinigang. It is convenient and it provides the right amount of sourness to the dish.
Add the vegetables next, except for the kangkong. Cook for 5 minutes. I usually add kangkong last. Season with patis and ground black pepper.