Sinigang is a tangy Filipino soup made by simmering chicken and vegetables in a sour tamarind-based broth. Its refreshing tartness and generous vegetables make it a popular everyday meal.
Put the chicken thighs, water, tomatoes, and onion in a pot. Cover and simmer over medium heat for 25 minutes.
Stir in the tamarind and fish sauce. Taste and adjust the sourness.
Add the eggplant and zucchini. Cook over medium heat for 10 more minutes, until the vegetables are tender.
Add the spinach and cook for 2 more minutes. Adjust the salt. Do not overcook the greens, or they will lose their color and texture.
Serve hot with white rice.
Store covered in the refrigerator for up to 2 days. The vegetables soften further by the next day, so reheat the soup gently over low heat.
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