Filipino Soup Food

FILIPINO SINIGANG (TAMARIND SOUP)

Filipino Sinigang (Tamarind Soup) image

Make and share this Filipino Sinigang (Tamarind Soup) recipe from Food.com.

Provided by dageret

Categories Pork

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs pork ribs, chopped into 1 inch pieces
2 tablespoons minced garlic
1 medium onion, chopped
1 packet sinigang tamarind soup mix (found in international food section)
16 cups water
1 bok choy, chopped in 1 to 2 inch slices
1 daikon radish, chopped in thin round slices (optional)
1 small tomatoes, chopped fine (optional)
2 small potatoes, chopped in large chunks (optional)
salt

Steps:

Saute ribs garlic onions and salt to taste until brown.
In Separate large pot add water Sinigang tamarind soup packet (found in international food section) to taste I like the whole packet but less is more in this case if it is to sour for you.
Remember you can eat this with rice.
Then add the tomato and the pork, cook on medium heat for about 40 min and then add the potatoes cook for another 10 min and then add the Daikon Radish and the Bok choy cook about 10 more min.
It is good if the meat easily comes away from the bone.
You can eat this straight or over rice or both.

Nutrition Facts : Calories 463.9, Fat 34.6, SaturatedFat 12.6, Cholesterol 125.1, Sodium 137.4, Carbohydrate 3.4, Fiber 1.1, Sugar 1.5, Protein 33.3

FILIPINO CHICKEN SOPAS

Filipino Chicken Sopas image

Creamy chicken macaroni soup - comfort Filipino food that transcends culture, time, and ages. It's made simply in one pot that I have adjusted to be able to add all ingredients as you go.

Provided by Shela F Diehr

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 13

Ingredients

6 cups water, or more as needed
½ onion, chopped
1 pound bone-in chicken thighs, skin removed
1 teaspoon garlic powder
1 teaspoon onion powder
2 carrots, diced
2 tablespoons fish sauce, or more to taste
4 teaspoons chicken bouillon granules
½ teaspoon ground black pepper
½ (16 ounce) package elbow macaroni
½ cup evaporated milk
3 tablespoons butter
1 pinch salt and ground black pepper to taste

Steps:

Combine water and onion in a pot and bring to a boil. Add chicken, garlic powder, and onion powder. Bring back to a boil and reduce heat to medium-low. Simmer broth until chicken thighs are tender, about 30 minutes.
Remove chicken and add carrots to the broth. Stir in 2 tablespoons fish sauce, chicken bouillon, and black pepper.
Shred chicken meat and discard bones; return meat to the broth and simmer until carrots are tender, about 10 minutes. Add macaroni; cook until tender, about 20 minutes, adding more water if needed. Stir in evaporated milk and butter; simmer until butter is melted. Add more fish sauce and season with salt and pepper to taste. Pour soup into serving bowls.

Nutrition Facts : Calories 344.6 calories, Carbohydrate 34.8 g, Cholesterol 68.2 mg, Fat 13.5 g, Fiber 2.2 g, Protein 20.1 g, SaturatedFat 6.3 g, Sodium 769.4 mg, Sugar 5.5 g

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