Shrimp Sinigang (Shrimp-Sour-Soup in Tamarind)

Sinigang is a Filipino soup or parboil characterized by its sour taste and is traditionally tamarind-based. A variation could be miso. Fish, pork, beef, shrimp, or chicken are the common meat used in sinigang. Most Filipinos like to cook sinigang with green pepper to add a little spice to the dish. In this dish I am using shrimps. Ingredients ½ … Continue reading Shrimp Sinigang (Shrimp-Sour-Soup in Tamarind)

Chicken Tinola

  Ingredients 1 small cabbage 4 stalks lemongrass small amount of malunggay 2 thumb-sized fresh ginger 1 small Chayote: seeded and cut into 2-inch wedges ½ kilogram chicken, (preferably breast part) 2 tablespoons fish sauce 1 cup chicken broth 4 cups water salt and pepper to taste   Procedure: In a pot over medium heat, … Continue reading Chicken Tinola

Thai Tom Yum Soup


  • 4 cups chicken stock
  • 2 stalks lemongrass, lightly pounded
  • 3 small slices fresh galangal
  • 4 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 can straw mushroom or local fresh mushrooms
  • 3 fresh lime leaves
  • 2 chili pepper
  • 20 large shrimp
  • 1 small can coconut milk
  • fresh cilantro to garnish
P.S. this image is of author’s property



  1. Wash the prawns and shell them without removing the tails.
  2. Bring stock broth to a boil. Add lemongrass, galangal, chili, and lime leaves. Bring back to a boil then add mushrooms, fish sauce and lime juice. Add coconut milk. Add prawns. As soon as prawns turn pink, serve garnished with cilantro.

Quick Tips:

  • If lime leaves are not available, you can substitute it with lime zest. Two tablespoons of lime zest are equivalent to four lime leaves.
  • Adjust ample amount of chili peppers, others do not like it to be too spicy.
  • You can also mix other seafood varieties: squid, mussels, shells, salmon etc.
  • The key ingredient for Tom Yum is the Galangal

Continue reading “Thai Tom Yum Soup”