Sinigang na Hipon (Shrimp Sour Soup)

In a large pot over medium heat, add shrimp shells and heads and 7 cups of water. Bring to a gentle boil, then lower heat and simmer for 10 minutes to extract a flavorful broth. Strain and reserve the broth, discarding shells.

Return pot to medium heat. Add tomatoes, onion, and daikon to the broth. Let simmer for about 5 minutes until onions soften and tomatoes release their juices.

Dissolve the tamarind paste into the pot. If using fresh or dried tamarind, strain after simmering to remove seeds and pulp. Stir to combine.

Season with patis (fish sauce) to taste. The broth should be tangy but balanced; add patis gradually and taste as you go. Season with a pinch of salt and black pepper. Bring to a simmer over medium-high heat.

Add the cleaned shrimp (with shells optional). Let them cook just until they turn pink, about 2 minutes. Avoid overcooking to keep them juicy.

Add the bok choy stems (if thick) and cook for 1 minute, then add the leaves and chili (if using). Simmer until leaves just wilt, about 1 minute.

Taste and adjust final seasoning with fish sauce or water if too sour. Serve immediately in large bowls with steamed white rice.