Quick Shrimp Sinigang

Ingredients

• ½ lb shrimp, peeled and deveined
• 2 tbsp tamarind paste
• 8 oz radish, sliced into thin half-moons
• 2 cups fresh spinach, packed
• 3 cups chicken or vegetable broth
• 3 cloves garlic cloves, minced until smaller than a grain of rice
• 1 serving salt and pepper to taste

Instructions

1. 1

   Pour 3 cups of broth into a 4-quart pot and set the heat to high until you see bubbles rapidly breaking the surface, about 3 minutes.

2. 2

   Add the minced garlic and stir constantly for 30 seconds until the smell becomes strong and fragrant, releasing garlic flavor into the broth.

3. 3

   Pour 2 tablespoons of tamarind paste into the hot broth and stir for 30 seconds until it dissolves completely, giving the soup its tangy flavor.

4. 4

   Add the sliced radishes and reduce the heat to medium so small bubbles gently rise from the bottom, about 1 per second.

5. 5

   Simmer for 6 minutes, until the radish slices are tender enough that a fork slides through with light pressure.

6. 6

   Add 0.5 pounds of shrimp and stir gently for 30 seconds so each piece is submerged in the broth.

7. 7

   Simmer for 3 minutes, until the shrimp turn from gray to bright pink and opaque all the way through when you cut one open.

8. 8

   Add 2 cups of fresh spinach and stir until all the leaves are wilted and dark green, about 1 minute.

9. 9

   Taste a spoonful and sprinkle salt and pepper into the pot until it tastes savory and balanced to you.

10. 10

    Ladle the soup into two bowls, dividing the shrimp, radishes, and spinach evenly, and serve immediately while steaming.

Tools you’ll need

• 4-quart pot with lid
• wooden spoon for stirring
• measuring spoons
• measuring cups
• cutting board
• chef's knife
• ladle
• soup bowls

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