Description
A delicious and hearty Filipino Sinigang-Style Coconut Soup that combines the rich flavors of coconut milk with tender pork and fresh vegetables.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 pound pork shoulder, cut into bite-sized pieces
- 4 cups chicken broth
- 1 (13.5-ounce) can coconut milk
- 2 medium tomatoes, chopped
- 1 cup radishes, sliced
- 1 cup green beans, trimmed
- 1 cup baby spinach
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the pork shoulder pieces to the pot and cook until browned on all sides, about 5-7 minutes.
- Pour in the chicken broth and bring to a boil. Reduce heat to a simmer and cook for 30 minutes, skimming off any foam that rises to the top.
- Stir in the coconut milk, chopped tomatoes, radishes, and green beans. Simmer for an additional 15 minutes, or until the vegetables are tender.
- Add the baby spinach, fish sauce, and lime juice. Season with salt and pepper to taste. Cook for another 2-3 minutes until the spinach is wilted.
- Serve hot, garnished with chopped cilantro.
Notes
- For a spicier kick, add sliced jalapeños or Thai chili peppers during cooking.
- You can substitute the pork with shrimp or tofu for a lighter version of the soup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Filipino
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: varies
- Fat: 22g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 22g
- Cholesterol: varies
Keywords: Filipino Sinigang-Style Coconut Soup