Gluten-Free Filipino Sinigang

Ingredients

Shop links on this page are for gluten-free chicken or vegetable stock, gluten-free tamarind soup base mix, cornstarch mixed with 2 tbsp cold water. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 6 cups gluten-free chicken or vegetable stock Shop
• 1 cup protein (such as cubed chicken, beef, or firm tofu; or cooked lentils/beans)
• 1 medium onion, roughly chopped
• 2 cloves garlic, minced
• 1 cup diced root vegetables (such as potatoes or daikon radish)
• 1 cup other vegetables (such as chopped tomatoes, long beans, or bok choy)
• 2 tbsp olive oil or other neutral cooking oil
• 1 packet gluten-free tamarind soup base mix (or fresh tamarind paste, to taste) Shop
• 1 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening) Shop
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste

Instructions

1. 1 Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the chopped onion and minced garlic, sautéing until they become softened and fragrant, about 3-4 minutes. The onions should turn translucent and the garlic should smell sweet.
2. 2 If using raw meat or poultry, add it to the pot now and cook until browned on all sides, about 5-7 minutes. If using pre-cooked protein like lentils or beans, you will add them later. For tofu, you can lightly sear it here or add it towards the end.
3. 3 Add the diced root vegetables to the pot and stir-fry for another 2-3 minutes, allowing them to slightly soften. Then, add any other harder vegetables like long beans and stir for another minute.
4. 4 Pour in the gluten-free stock and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 25-30 minutes, or until the root vegetables are tender when pierced with a fork. If using a GF tamarind soup base mix, stir it in during this simmering time.
5. 5 Add any remaining softer vegetables (like bok choy or tomatoes) and your pre-cooked protein (lentils, beans, or seared tofu) to the pot. Continue to simmer for another 5-7 minutes, or until these vegetables are just tender-crisp and the flavors have melded together. If you desire a thicker soup, stir in the cornstarch slurry and simmer for an additional 2-3 minutes until the broth has thickened slightly.
6. 6 Season the Sinigang generously with salt and black pepper to taste. Stir well to ensure the seasonings are evenly distributed. Serve hot, ladling the flavorful broth and ingredients into bowls.

Nutrition (per serving)

Tips & Notes

• Choose a tamarind soup base labeled gluten-free. Some mixes contain added seasonings with gluten.
• Add the tamarind base a little at a time and taste. Sinigang should be clearly sour but not harsh.
• Add leafy greens like bok choy at the very end, as step 5 says, so they stay bright and tender.

Common questions