Oh, let me tell you about my absolute favorite comfort food, Filipino Chicken Tamarind Soup, or as we call it back home, sinigang! That first spoonful of tangy, savory broth just hits different, especially on chilly evenings. I still remember my lola (that’s grandma in Tagalog) stirring her big pot, the kitchen filling with that mouthwatering sour aroma that makes your taste buds dance. What makes this soup special? It’s that perfect balance, the chicken gets so tender, the vegetables soak up all that glorious tamarind flavor, and that little kick of fish sauce ties it all together. Best part? You can whip up this soul-warming bowl in under an hour. Trust me, once you try this, you’ll be making it weekly!
Why You’ll Love This Filipino Chicken Tamarind Soup
This soup isn’t just food, it’s a hug in a bowl! Here’s why it’s become my go-to:
- Quick & easy, Ready in under an hour, even when I’m tired after work
- Bursting with flavor, That tangy tamarind with savory chicken? Magic!
- Comfort food at its best, Warms you up from the inside out
- Super flexible, Throw in whatever veggies you’ve got hanging around
- Tastes even better next day, The flavors deepen overnight (if it lasts that long!)
Seriously, one pot, minimal fuss, maximum deliciousness. What’s not to love? If you enjoy quick meals like this, check out more recipes on our site.
The Must-Have Ingredients for Perfect Chicken Tamarind Soup
Okay, let’s gather our soup squad! Here’s exactly what you’ll need to make this Filipino classic sing:
- 1 lb bone-in chicken pieces – Thighs work best for flavor, but drumsticks are great too
- 1 packet tamarind soup mix – Look for “sinigang” packets at Asian markets (my secret weapon!)
- 4 cups water – Sounds basic, but it’s our flavor foundation
- 1 onion, sliced – Yellow or white, whatever’s hanging around
- 2 tomatoes, quartered – They’ll melt into the broth beautifully
- 1 cup string beans – Cut into 2-inch pieces so they don’t disappear
- 1 cup radish, sliced – Adds the perfect little crunch
- 1 cup eggplant, sliced – Soaks up all that tangy goodness
- 1 bunch water spinach (optional) – My lola always said this makes it “proper”
- 1 tbsp fish sauce – Don’t skip this – it’s the flavor booster!
- 1 tsp salt – To taste, because everyone’s different
See? Nothing too fancy – just honest ingredients that work magic together. Pro tip: prep all your veggies before starting so everything flows smoothly!
The Bare Minimum Tools You’ll Need
No fancy gadgets required here! Just grab:
- A large pot, Big enough to hold all that soupy goodness (I use my trusty 6-quart)
- Wooden spoon, For stirring without scratching (and pretending you’re a master chef)
That’s it, see? I told you this soup keeps life simple!
How to Make Filipino Chicken Tamarind Soup
Alright, let’s get cooking! I’ll walk you through each step like I’m right there with you in the kitchen (pretend I’m peeking over your shoulder with a wooden spoon!). This method never fails me – just follow along and you’ll have that signature tangy broth in no time.
Step 1: Boil the Chicken
First, grab your big pot and pour in those 4 cups of water. Crank the heat to high and wait for those bubbles to really get dancing – we want a proper boil here, not a shy simmer. Once it’s rolling, gently drop in your chicken pieces. Now, here’s my trick: let it bubble away for a good 10 minutes. You’ll see some foam rise to the top – just skim that off with your spoon. This step builds our flavor base and gets the chicken nice and tender.
Step 2: Add Tamarind and Aromatics
Okay, now for the magic! Tear open that tamarind soup mix packet and dump it right in. Watch how the water instantly turns this gorgeous golden color – that’s your soup getting its signature tang! Next goes in the sliced onion and those quartered tomatoes. Give everything a good stir, then lower the heat to a happy medium simmer. Let this party cook for about 5 minutes – you’ll know it’s ready when the tomatoes start breaking down and the onion turns translucent.
Step 3: Incorporate Vegetables
Time for the veggie parade! Toss in your string beans first – they need a little extra time. After about 2 minutes, add the radish and eggplant slices. Here’s where I always take a big whiff – that tamarind aroma mixed with fresh veggies is heavenly! Let everything bubble together for another 5 minutes. You want the veggies tender but still with some bite – nobody likes mushy eggplant!
Step 4: Final Touches
Almost there! If you’re using water spinach (kangkong), now’s the time – just dunk it in for about 2 minutes until it wilts. Finally, the flavor boosters: drizzle in that fish sauce and sprinkle salt to taste. I always start with half the amount, then adjust after a quick taste test. Pro tip: the soup should make your mouth water from the sourness, but not pucker too much! Turn off the heat, grab your biggest ladle, and get ready for the best part…
Tips for the Best Filipino Chicken Tamarind Soup
After making this soup more times than I can count, here are my foolproof tricks for the most amazing sinigang every single time:
- Taste as you go! Tamarind packets vary – add half first, then more if you want that extra punch of sourness. My lola always said “better to add than remove!”
- No soup mix? Use 2 tbsp tamarind paste dissolved in warm water – the flavor’s even brighter!
- Bone-in is best – Those chicken bones add so much depth. Remove skin if you prefer less fat.
- Veggie timing matters – Firmer vegetables first, delicate greens last to keep their texture.
- Fish sauce hack – Add it at the end so the flavor stays bright, not cooked out.
Trust me, these little tweaks make all the difference between good soup and “oh wow, what IS this magic?!” soup. For more ideas on savory, tangy dishes, you might enjoy exploring other recipe sources.
Variations of Filipino Chicken Tamarind Soup
One of my favorite things about this soup? You can mix it up a million ways! Here are my go-to twists when I’m feeling creative:
- Pork instead of chicken – Use pork ribs or belly for richer flavor (my uncle’s favorite version!)
- Seafood swap – Shrimp or fish fillets cook faster – add them last so they don’t overcook
- Veggie overload – Throw in okra, bok choy, or even green papaya for extra crunch
- Spicy kick – Add a few slices of fresh chili if you like that tingle on your tongue
The beauty? It’s still that same comforting tamarind broth we all love, just with your personal touch! If you like exploring different Asian soup styles, you might enjoy looking into Tom Yum Shrimp Soup.
Serving Suggestions
Oh, the joy of serving this soup! I always ladle it piping hot into big, deep bowls – that steam carrying all those tangy aromas is half the experience. Must-have pairing? A big mound of fluffy steamed rice to soak up every last drop of that glorious broth. No rice? No problem! Crusty bread works wonders too – perfect for dunking. And don’t forget extra fish sauce on the side for those who want an extra umami kick (my dad always pours in another splash, no matter how much is already in there!).
Storage and Reheating
Here’s the good news – this soup might taste even better the next day! Let it cool completely, then pop it in an airtight container in the fridge. It’ll keep for up to 3 days. When reheating, just warm it gently on the stove – microwave works too, but stir well to distribute the heat evenly. If the broth thickens too much, add a splash of water to loosen it up. Fair warning – that tangy aroma will have everyone in the house asking “Is that sinigang?!” all over again!
Nutritional Information
Just a heads up – nutritional values can vary based on your specific ingredients and brands. But generally, this comforting bowl gives you protein from the chicken, vitamins from all those fresh veggies, and that signature tamarind tang without going overboard on calories. My rule? Enjoy every nourishing spoonful!
Frequently Asked Questions
Q1. Can I use fresh tamarind instead of the soup mix?
Absolutely! Fresh tamarind gives an amazing bright flavor. Use about 2 tbsp of tamarind pulp soaked in warm water, then strain out the seeds and fibers. The flavor might be slightly different from the soup mix, but in the best way – more complex and fruity!
Q2. How long does this soup last in the fridge?
It keeps beautifully for about 3 days in the fridge. The flavors actually deepen overnight – that tamarind tang gets even better! Just store it in an airtight container. You’ll know it’s gone bad if it smells funky or develops bubbles.
Q3. Can I make this soup vegetarian?
Yes! Swap the chicken for tofu or mushrooms, and use vegetable broth instead of water. The tamarind and veggies will still give you that signature sinigang flavor. My vegetarian cousin loves it with extra eggplant and okra!
Q4. My soup turned out too sour – how can I fix it?
No worries! Balance it out with a pinch of sugar or add more water to dilute. Next time, start with half the tamarind packet and add more gradually until it’s just right for your taste.
Q5. Can I freeze this soup?
You can, but the texture of the veggies might change a bit when thawed. The broth freezes great though! I often make a double batch and freeze half the broth for quick meals later. Just add fresh veggies when reheating.
Did you make this Filipino Chicken Tamarind Soup? I’d love to hear how it turned out! Drop me a comment below – tell me your favorite part or any creative twists you added. Happy cooking, friends!
Filipino Chicken Tamarind Soup
Ingredients
Equipment
Method
- In a large pot, bring water to a boil.
- Add chicken pieces and simmer for 10 minutes.
- Add tamarind soup mix, onion, and tomatoes. Simmer for another 5 minutes.
- Add string beans, radish, and eggplant. Cook for 5 minutes.
- Add water spinach if using. Simmer for 2 minutes.
- Season with fish sauce and salt to taste.
- Serve hot.
Notes
