25 Filipino Soup Recipes That Will Warm Your Soul and Make You Say ‘Sarap!’

I’ve attached a video for every recipe below from my favorite home cooks.

Filipino soups are perfect for rainy days and cold weather. They warm you up and make you feel cozy. These soups are easy to make and taste amazing. You’ll find classic recipes like sinigang and tinola, as well as lesser-known but equally yummy soups.

Many Filipino soups use simple ingredients you can find at most grocery stores. Some recipes call for veggies like chayote and moringa leaves. Don’t worry if you can’t find them – you can often swap in similar items. The key is the rich, flavorful broth that brings all the ingredients together.

Sinigang

Sinigang is a tangy Filipino soup loved for its sour and savory flavors. This comforting dish features meat or seafood in a tamarind-based broth with vegetables.

Sinigang Na Baboy (Pork Sinigang)

Ingredients:

• 2 lbs pork belly
• 1 onion, quartered
• 2 tomatoes, quartered
• 1 tamarind soup mix packet
• Fish sauce to taste
• Vegetables (radish, string beans, eggplant)

Instructions:

1. Brown pork in a pot.
2. Add water, onion, tomatoes, and tamarind mix.
3. Simmer for 1 hour until pork is tender.
4. Add vegetables and cook until done.
5. Season with fish sauce.
6. Serve hot with rice.

Sinigang Na Hipon (Shrimp Sinigang)

Ingredients:

• 1 lb large shrimp
• 1 onion, sliced
• 2 tomatoes, quartered
• Tamarind paste or soup mix
• Vegetables (water spinach, okra, taro)

Instructions:

1. Boil water with onion, tomatoes, and tamarind.
2. Add taro and cook until soft.
3. Add other vegetables and simmer.
4. Add shrimp and cook for 3-5 minutes.
5. Season with salt or fish sauce.
6. Serve immediately.

Sinigang Na Isda (Fish Sinigang)

Ingredients:

• 1 lb fish (milkfish or snapper)
• 1 onion, sliced
• 2 tomatoes, quartered
• Tamarind paste or soup mix
• Vegetables (long beans, daikon radish)

Instructions:

1. Simmer water with onion, tomatoes, and tamarind.
2. Add vegetables and cook until tender.
3. Gently add fish pieces.
4. Cook for 5-7 minutes until fish is done.
5. Season with salt or fish sauce.
6. Serve hot with steamed rice.

Tinola

You’ll need:

• Chicken pieces
• Ginger
• Garlic
• Onion
• Green papaya or chayote
• Malunggay or bok choy leaves
• Fish sauce
• Chicken broth
• Salt and pepper

Instructions:

1. 
   

   Heat oil in a pot. Add onion, ginger, and garlic. Cook until onion is translucent.

   
   
2. 
   

   Add chicken and cook for 5 minutes. Pour in broth and bring to a boil.

   
   
3. 
   

   Add papaya or chayote. Simmer until chicken is cooked through.

   
   
4. 
   

   Season with fish sauce, salt, and pepper to taste.

   
   
5. 
   

   Turn off heat. Add malunggay or bok choy leaves. Cover for 2 minutes.

   
   
6. 
   

   Serve hot and enjoy your comforting tinola!

   
   

Arroz Caldo

Ingredients:

• 1 pound chicken, cut into pieces
• 1 cup rice
• 6 cups chicken stock
• 1 onion, diced
• 3 cloves garlic, minced
• 1-inch ginger, sliced
• 2 tablespoons fish sauce
• Salt and pepper to taste
• Cooking oil

Instructions:

1. 
   

   Heat oil in a pot. Sauté onion, garlic, and ginger until fragrant.

   
   
2. 
   

   Add chicken pieces. Cook until lightly browned.

   
   
3. 
   

   Stir in rice and cook for a few minutes.

   
   
4. 
   

   Pour in chicken stock. Bring to a boil, then reduce heat.

   
   
5. 
   

   Simmer for about 30 minutes, stirring occasionally.

   
   
6. 
   

   Add fish sauce, salt, and pepper to taste.

   
   
7. 
   

   Cook until rice is tender and soup is thick.

   
   
8. 
   

   Serve hot and enjoy your comforting Arroz Caldo!

   
   

Bulalo

Here’s what you’ll need to make bulalo:

• 2 lbs beef shanks with marrow
• 1 onion, quartered
• 4 cloves garlic, crushed
• 1 tablespoon peppercorns
• Salt to taste
• 2 corn cobs, halved
• 1 small cabbage, quartered
• 2 bunches bok choy

Instructions:

1. 
   

   Put beef shanks in a large pot and cover with water. Bring to a boil.

   
   
2. 
   

   Add onion, garlic, peppercorns, and salt. Simmer for 2-3 hours until meat is tender.

   
   
3. 
   

   Add corn and cook for 10 minutes.

   
   
4. 
   

   Add cabbage and bok choy. Cook for 2-3 minutes until vegetables are crisp-tender.

   
   
5. 
   

   Serve hot in bowls. Enjoy your hearty bulalo!

   
   

Chicken Macaroni Sopas

Chicken Macaroni Sopas is a comforting Filipino soup perfect for chilly days.

Sopas (Filipino Creamy Chicken Noodle Soup)

Ingredients:

• 2 cups cooked, shredded chicken
• 2 cups elbow macaroni
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, chopped
• 6 cups chicken broth
• 1 cup evaporated milk
• 2 tbsp butter
• 2 cups cabbage, chopped
• Salt and pepper to taste

Instructions:

1. 
   

   Melt butter in a pot. Sauté onions, carrots, and celery for 3 minutes.

   
   
2. 
   

   Add shredded chicken and cook for 2 minutes.

   
   
3. 
   

   Pour in chicken broth and bring to a boil.

   
   
4. 
   

   Add macaroni and cook until almost tender.

   
   
5. 
   

   Stir in evaporated milk and cabbage. Simmer for 2-3 minutes.

   
   
6. 
   

   Season with salt and pepper. Serve hot.

   
   

Nilagang Baboy

Ingredients:

• 2 lbs pork belly, cut into chunks
• 1 onion, quartered
• 2 potatoes, quartered
• 2 corn cobs, cut into thirds
• 1 bunch pechay (bok choy)
• Whole peppercorns
• Fish sauce to taste
• Water

Instructions:

1. 
   

   Put pork and water in a pot. Bring to a boil, skimming off any scum.

   
   
2. 
   

   Add onion, peppercorns, and fish sauce. Lower heat and simmer for 45 minutes.

   
   
3. 
   

   Add potatoes and corn. Cook for 10 minutes.

   
   
4. 
   

   Add pechay and simmer for 5 more minutes.

   
   
5. 
   

   Taste and adjust seasoning if needed.

   
   
6. 
   

   Serve hot and enjoy your comforting Nilagang Baboy!

   
   

Beef Pares Mami

Beef Pares Mami is a tasty Filipino-Chinese fusion dish. It’s a comforting noodle soup perfect for cold weather.

Mami (Noodle Soup)

Ingredients:

• 1 pound beef brisket, cubed
• 8 cups beef broth
• 8 ounces egg noodles
• 2 cloves garlic, minced
• 1 tablespoon cooking oil
• 2 tablespoons soy sauce
• 1 cup Napa cabbage, sliced
• 2 green onions, chopped
• 2 hard-boiled eggs, halved
• Fried garlic and sliced chili peppers for topping

Instructions:

1. Heat oil in a pot. Add garlic and cook until fragrant.
2. Add beef cubes. Brown for 20 minutes, turning halfway.
3. Pour in beef broth and soy sauce. Simmer for 1 hour until meat is tender.
4. Cook egg noodles separately according to package instructions.
5. Place noodles in bowls. Top with beef and broth.
6. Add cabbage, green onions, eggs, fried garlic, and chili peppers.
7. Serve hot and enjoy your homemade Beef Pares Mami!

Pesang Manok

You’ll need:

• 1 whole chicken, cut into pieces
• 2-inch ginger, sliced
• 2 potatoes, quartered
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cabbage, cut into wedges
• 2 tablespoons fish sauce
• Salt and pepper to taste
• 8 cups water

Instructions:

1. 
   

   Boil water and ginger in a large pot.

   
   
2. 
   

   Add chicken pieces and simmer for 20 minutes.

   
   
3. 
   

   Toss in potatoes, onion, and garlic. Cook for 10 minutes.

   
   
4. 
   

   Add cabbage and fish sauce. Simmer for 5 more minutes.

   
   
5. 
   

   Season with salt and pepper.

   
   
6. 
   

   Serve hot with rice. Enjoy your tasty Pesang Manok!

   
   

Suam Na Mais

You’ll need:

• 2 cups corn kernels
• 1/2 cup ground pork
• 4 cups shrimp broth
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups spinach leaves
• Salt and pepper to taste
• 2 tablespoons cooking oil

Instructions:

1. 
   

   Heat oil in a pot. Sauté garlic and onion until fragrant.

   
   
2. 
   

   Add ground pork and cook until browned.

   
   
3. 
   

   Pour in shrimp broth and bring to a boil. Reduce heat and simmer.

   
   
4. 
   

   Add corn kernels and cook for 10 minutes.

   
   
5. 
   

   Season with salt and pepper.

   
   
6. 
   

   Stir in spinach leaves and cook for 30 seconds.

   
   
7. 
   

   Serve hot and enjoy your Suam Na Mais!

   
   

Dinengdeng

Ingredients:

• 2-4 fish fillets
• 2-3 cups water
• 1 thumb ginger, sliced
• 2 tomatoes, chopped
• 1/4 cup fish paste (bagoong isda)
• 1 cup okra, sliced
• 1 cup string beans, cut into 2-inch pieces
• 1 cup ampalaya (bitter melon), sliced
• 1 cup squash flowers
• 1 cup malunggay leaves
• Salt to taste
• Oil for frying

Instructions:

1. 
   

   Fry the fish in hot oil until golden brown. Set aside.

   
   
2. 
   

   In a pot, bring water to a boil with ginger and tomatoes.

   
   
3. 
   

   Add fish paste and stir well.

   
   
4. 
   

   Add okra and string beans. Cook for 5 minutes.

   
   
5. 
   

   Add ampalaya and cook for another 5 minutes.

   
   
6. 
   

   Add squash flowers and malunggay leaves. Simmer for 3 minutes.

   
   
7. 
   

   Season with salt if needed.

   
   
8. 
   

   Serve hot with the fried fish on the side.

   
   

Kansi

Ingredients:

• 2-3 pounds beef shanks
• 6-8 cups water
• 1 tablespoon rock salt
• 2 cloves garlic, minced
• 1 onion, sliced
• 1 piece ginger, sliced
• 2-3 pieces batwan fruit or 1 packet sinigang mix
• 1 cup green jackfruit, sliced
• 1 stalk lemongrass
• 1 tablespoon annatto powder
• Salt and pepper to taste

Instructions:

1. 
   

   Put beef shanks in a pot with water and salt. Bring to a boil, then drain and rinse.

   
   
2. 
   

   Return meat to the pot. Add fresh water to cover.

   
   
3. 
   

   Add garlic, onion, and ginger. Simmer for 1-2 hours until meat is tender.

   
   
4. 
   

   Mix in batwan fruit or sinigang mix, jackfruit, and lemongrass. Cook for 5 minutes.

   
   
5. 
   

   Dissolve annatto powder in a little broth, then add to the pot.

   
   
6. 
   

   Season with salt and pepper to taste.

   
   
7. 
   

   Serve hot and enjoy your homemade Kansi!

   
   

Labanos At Baka (Radish And Beef Soup)

This hearty Filipino soup combines tender beef and crisp radishes in a flavorful broth.

Labanos At Hipon (Radish And Shrimp Soup)

Ingredients:

• 1 pound beef shanks, cut into chunks
• 1 large white radish, peeled and sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tomatoes, diced
• 4 cups beef broth
• 2 tablespoons fish sauce
• Salt and pepper to taste

Instructions:

1. Boil beef in broth until tender, about 1-2 hours.
2. Add onion, garlic, and tomatoes. Simmer for 5 minutes.
3. Toss in radish slices and cook for 10 minutes.
4. Stir in fish sauce, salt, and pepper.
5. Serve hot in bowls.

You can adjust the amount of radish to your liking. The soup is perfect for chilly days!

Pinatisang Manok

Here’s what you’ll need:

• 1 whole chicken, cut into pieces
• 4 tablespoons fish sauce
• 2 tablespoons cooking oil
• 3 cloves garlic, minced
• 1 onion, chopped
• 1 thumb-sized ginger, sliced
• 4 cups water
• 1 cup spinach leaves

Instructions:

1. 
   

   Marinate chicken in fish sauce for 15 minutes.

   
   
2. 
   

   Heat oil in a pot. Fry chicken for 2 minutes on each side. Set aside.

   
   
3. 
   

   In the same pot, sauté garlic, onions, and ginger until soft.

   
   
4. 
   

   Add chicken back to the pot. Pour in water and bring to a boil.

   
   
5. 
   

   Lower heat and simmer for 30 minutes or until chicken is tender.

   
   
6. 
   

   Add spinach and cook for a few seconds.

   
   
7. 
   

   Turn off heat, cover, and let sit for 2 minutes.

   
   

Your Pinatisang Manok is ready to serve! Enjoy this tasty Filipino chicken soup.

Utan Bisaya

You’ll need:

• Mixed vegetables (squash, okra, eggplant, long beans, patola)
• Spinach or malunggay leaves
• Lemongrass
• Ginger
• Red onion
• Shrimp or dried fish (optional)
• Salt to taste

Instructions:

1. 
   

   Chop all veggies into bite-sized pieces.

   
   
2. 
   

   Boil water in a pot and add lemongrass, ginger, and onion.

   
   
3. 
   

   Toss in harder veggies like squash and long beans. Cook for 5 minutes.

   
   
4. 
   

   Add okra, eggplant, and patola. Simmer for 3 minutes.

   
   
5. 
   

   If using, add shrimp or dried fish now.

   
   
6. 
   

   Lastly, add spinach or malunggay leaves. Cook for 2 more minutes.

   
   
7. 
   

   Season with salt and serve hot!

   
   

Seafood Lomi

Ingredients:

• 1 pack lomi noodles
• 1 cup mixed seafood (shrimp, squid, fish)
• 1 carrot, julienned
• 1 cup cabbage, chopped
• 2 eggs, beaten
• 4 cups chicken broth
• 2 cloves garlic, minced
• 1 onion, diced
• Salt and pepper to taste
• 2 tablespoons cornstarch mixed with water

Instructions:

1. 
   

   Cook the lomi noodles according to package directions. Drain and set aside.

   
   
2. 
   

   In a pot, sauté garlic and onion until fragrant.

   
   
3. 
   

   Add the mixed seafood and cook for 2-3 minutes.

   
   
4. 
   

   Pour in the chicken broth and bring to a boil.

   
   
5. 
   

   Add carrots and cabbage. Simmer for 3 minutes.

   
   
6. 
   

   Stir in the cooked noodles and beaten eggs.

   
   
7. 
   

   Pour in the cornstarch mixture to thicken the soup.

   
   
8. 
   

   Season with salt and pepper.

   
   
9. 
   

   Cook for another 2 minutes, stirring gently.

   
   
10. 
    

    Serve hot and enjoy your seafood lomi!

    
    

Batchoy

You’ll need:

• 1 lb pork loin
• 1/2 lb pork liver
• 1/2 lb pork intestines
• 6 cups water
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fish sauce
• Salt and pepper to taste
• Egg noodles
• Crushed chicharon for topping

Instructions:

1. 
   

   Boil water in a pot. Add pork loin and simmer for 30 minutes until tender.

   
   
2. 
   

   Remove pork, set aside broth. Slice pork when cool.

   
   
3. 
   

   In the same pot, sauté onions and garlic until fragrant.

   
   
4. 
   

   Add sliced pork, liver, and intestines. Cook for 5 minutes.

   
   
5. 
   

   Pour in broth and fish sauce. Simmer for 10 minutes.

   
   
6. 
   

   Season with salt and pepper.

   
   
7. 
   

   Cook egg noodles separately.

   
   
8. 
   

   Place noodles in bowls, ladle soup over them.

   
   
9. 
   

   Top with crushed chicharon and enjoy your homemade batchoy!

   
   

Sotanghon Soup

Ingredients:

• 4 oz sotanghon (glass noodles)
• 2 cups chicken, shredded
• 6 cups chicken broth
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 carrot, julienned
• 1 celery stalk, sliced
• 2 tbsp fish sauce
• 1 tbsp cooking oil
• Salt and pepper to taste

Instructions:

1. 
   

   Heat oil in a pot. Sauté garlic and onion until fragrant.

   
   
2. 
   

   Add shredded chicken and cook for 2 minutes.

   
   
3. 
   

   Pour in chicken broth and bring to a boil.

   
   
4. 
   

   Add fish sauce, salt, and pepper. Simmer for 5 minutes.

   
   
5. 
   

   Put in carrots and celery. Cook for 3 minutes.

   
   
6. 
   

   Add sotanghon noodles and cook until soft, about 5-7 minutes.

   
   
7. 
   

   Taste and adjust seasoning if needed.

   
   
8. 
   

   Serve hot and enjoy your comforting sotanghon soup!

   
   

Kangkong Soup

Ingredients:

• 1 bunch kangkong (water spinach), washed and cut into 2-inch pieces
• 4 cups chicken broth
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 tablespoon fish sauce
• Salt and pepper to taste

Instructions:

1. 
   

   Heat a pot over medium heat. Add garlic and onion, sauté until fragrant.

   
   
2. 
   

   Pour in chicken broth and bring to a boil.

   
   
3. 
   

   Add fish sauce and simmer for 2 minutes.

   
   
4. 
   

   Toss in kangkong leaves and stems. Cook for 1-2 minutes until just wilted.

   
   
5. 
   

   Season with salt and pepper to taste.

   
   
6. 
   

   Serve hot and enjoy your kangkong soup!

   
   

Chicken And Corn Soup

You’ll need:

• 2 cups chicken, diced
• 4 cups chicken stock
• 2 cups corn kernels
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tsp sesame oil
• Salt and pepper to taste
• 2 tbsp cornstarch
• 1/4 cup water

Instructions:

1. 
   

   Heat oil in a pot. Sauté onion, garlic, and ginger.

   
   
2. 
   

   Add chicken and cook until lightly browned.

   
   
3. 
   

   Pour in chicken stock and bring to a boil.

   
   
4. 
   

   Add corn, soy sauce, and sesame oil. Simmer for 10 minutes.

   
   
5. 
   

   Mix cornstarch with water. Stir into the soup to thicken.

   
   
6. 
   

   Season with salt and pepper.

   
   
7. 
   

   Cook for 2 more minutes. Serve hot!