filipino sopas soup recipe
The Best filipino sopas soup recipe
I love this recipe because it’s simple but full of heart. The ingredients are straightforward, and the flavors are bold yet balanced—no fancy techniques required. My kids ask for sopas almost every time I cook it, and honestly, I don’t blame them. It’s hearty enough to fill you up, but it’s also light enough to enjoy without feeling too heavy. Plus, the way the vegetables soften in the broth and the meat stays tender makes it a great way to use up whatever’s in the fridge. It’s the kind of dish that feels like a hug, both in taste and in the way it makes people smile. Whether it’s a weeknight or a special occasion, sopas is a recipe that’s always a hit.
Classic Filipino Sinigang: Tangy Sour Soup
A comforting Filipino soup made with tamarind for its signature sour flavor, featuring tender pork or shrimp and hearty vegetables. Perfect for a quick, flavorful meal.
🥘Ingredients
- 4 cups water
- 1 cup tamarind paste (or 2 cups tamarind juice)
- 1 onion, chopped
- 4 cloves garlic, minced
- 1-inch ginger, sliced
- 1 bell pepper, diced
- 1 cup long-grain white rice
- 1 lb pork shoulder, cubed (or 1 lb shrimp, peeled and deveined)
- 1 cup shrimp, peeled and deveined (optional)
- 1 cup green beans, trimmed
- 1 cup string beans, cut into 2-inch pieces
- 1 cup zucchini, sliced
- 1 cup eggplant, cubed
- 1 cup mushrooms, sliced
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp black pepper
- 1 tsp salt (adjust to taste)
👨🍳Directions
-
1
In a large pot, combine water, tamarind paste, onion, garlic, ginger, and bell pepper. Bring to a boil. -
2
Add the pork (or shrimp) and cook for 10 minutes until slightly tender. Remove and set aside. -
3
In the same pot, add green beans, string beans, zucchini, eggplant, and mushrooms. Cook for 5 minutes. -
4
Return the pork (or shrimp) to the pot. Stir in soy sauce, fish sauce, black pepper, and salt. Simmer for 10 minutes. -
5
Add rice and cook for 5 more minutes until the rice is tender and the soup is well-seasoned.
🔧Equipment
- Large pot
- Wooden spoon
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Filipino Sinigang: Tangy Sour Soup Works
❓ Frequently Asked Questions About Filipino Sinigang: Tangy Sour Soup
How do I adjust the spice level in this Filipino sopas soup?
You can control the spice level by reducing or omitting the amount of siling labuyo (or substituting it with milder siling labuyo peppers). For a milder version, use only half the recommended amount or replace it with siling labuyo peppers that are less fiery. If you prefer a stronger kick, add a pinch more or use siling labuyo peppers that are known for their heat.
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Can I make this sopas soup vegetarian or vegan?
Yes, you can easily adapt this recipe to be vegetarian or vegan by replacing the baca-baca (fish cakes) with a substitute like store-bought vegan fish cakes or homemade chickpea-based patties. For a vegan broth, use vegetable stock instead of chicken broth. Ensure any additional ingredients (like soy sauce) are certified vegan if needed.
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What substitutions work well for the shrimp in the recipe?
If you’d like to skip shrimp entirely, use frozen or fresh white beans (like cannellini or butter beans) for a hearty texture. For a lighter option, try shrimp-free “shrimp” alternatives such as shrimp-like tofu or prawns (if you prefer a similar flavor). Just ensure the broth remains flavorful with added aromatics like garlic, ginger, and siling labuyo.
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How can I prevent the soup from getting too watery?
To avoid a watery soup, reduce the amount of water in the broth by about ¼ cup and instead add more baca-baca (fish cakes) or shrimp. If the soup is still too thin, simmer it uncovered for a few extra minutes to let the excess liquid evaporate. Alternatively, strain the broth before adding the meat or fish to remove excess liquid.
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What’s the best way to store leftover sopas soup?
Store leftover sopas soup in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm it gently over low heat, stirring occasionally, until it reaches a simmering point. Avoid boiling, as it can make the broth too thin again. For longer storage, freeze portions in ice cube trays or small containers for up to 3 months. Thaw overnight in the fridge before reheating.
