Chicken Sinigang: A Comforting Filipino Sour Soup
A savory-sour Filipino soup featuring tender chicken and a medley of fresh vegetables.
By Janelle
Updated: January 18, 2026
Why I Love This Recipe
Sinigang, the quintessential Filipino sour soup, is a dish that evokes memories of home and family gatherings. Its unique sourness, traditionally derived from tamarind, is a welcome contrast to the richness of the broth and the freshness of the vegetables. This version features chicken, a lighter and equally satisfying alternative to pork, making it a perfect weeknight meal. It's a dish that truly embodies the spirit of Filipino cuisine: simple, flavorful, and deeply comforting.
- •Tangy and Refreshing Broth - The tamarind soup base creates a uniquely sour and invigorating broth that awakens the palate.
- •Tender Chicken Goodness - Bone-in, skin-on chicken pieces provide a rich, savory flavor and succulent texture to the soup.
- •Vibrant Vegetable Medley - A colorful assortment of vegetables, from long beans to eggplant, adds a variety of textures and nutrients.
- •Easy One-Pot Cooking - This simple dish is cooked in one pot, making cleanup a breeze.
- •Perfect Balance of Flavors - The combination of sour, savory, and slightly salty flavors creates a harmonious and satisfying culinary experience.
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 1.5 lbs Chicken pieces (bone-in, skin-on thighs and drumsticks) (cut into smaller pieces if desired)
- 8 cups Water
- 40 g Tamarind soup base (Sinigang mix) (adjust to taste)
- 2 tablespoons Fish sauce (Patis) (or more to taste)
- 1 medium Onion (quartered)
- 2 medium Tomato (quartered)
- 1 cup Long green beans (Sitaw) (cut into 2-inch pieces)
- 1 medium Eggplant (cut into 1-inch cubes)
- 6 small Radishes (Labanos) (sliced)
- 1 bunch Kangkong (Water spinach or Ong Choy) (cut into 2-inch pieces)
Step-by-Step Instructions
- 1
In a large pot or Dutch oven, combine the chicken pieces, water, onion, and tomato. Bringing these ingredients together first allows the chicken to infuse the broth with flavor.
~5 min
- 2
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 20 minutes, or until the chicken is almost cooked through. This slow simmering process ensures the chicken becomes tender and releases its flavorful juices into the broth.
~20 min
- 3
Add the tamarind soup base (Sinigang mix) and fish sauce to the pot. Stir well to dissolve the mix and combine the flavors. The tamarind base provides the signature sourness, while the fish sauce adds depth and umami.
~2 min
- 4
Add the eggplant and radishes to the pot. Simmer for another 5 minutes, or until the eggplant is tender. These vegetables need a bit longer to cook and soften properly.
~5 min
- 5
Add the long green beans (sitaw) to the pot. Cook for 3 minutes, or until they are tender-crisp. The long beans should retain some of their crunch for textural contrast.
~3 min
- 6
Finally, add the kangkong (water spinach) to the pot. Cook for 1-2 minutes, or until the leaves are wilted and bright green. Kangkong cooks very quickly, so add it last to prevent it from becoming mushy.
~2 min
- 7
Taste and adjust the seasoning as needed. You may want to add more fish sauce for saltiness or more Sinigang mix for sourness, depending on your preference. Remember that the flavors will meld and intensify as the soup sits.
~1 min
- 8
Remove from heat and serve hot. Sinigang is best enjoyed immediately while the vegetables are still vibrant and the broth is steaming.
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How Do I Know It's Ready?
The chicken should be cooked through and tender, easily pulling away from the bone. The vegetables should be tender-crisp, not mushy.
Frequently Asked Questions
Absolutely! Feel free to add other vegetables like okra, string beans, or even mustard greens. Just adjust the cooking time accordingly.
Final Thoughts
I hope you enjoy making this Chicken Sinigang: A Comforting Filipino Sour Soup as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!