Similar to bulanglang and dinengdeng, Laswa is a healthy vegetable soup that makes use of any available vegetables from the backyard. This dish originated from the province of Iloilo in the Philippines.
What makes Laswa unique from other related vegetable dishes is the inclusion of shrimp in the recipe. As you can see from the list below, this laswa recipe requires shrimp. It is be better to use the ones with head and shells intact. It has more flavor compared to the packaged shrimp that were already cleaned. You will know what I mean after trying the soup.
I like laswa and I enjoy eating this dish because it is simple, inexpensive, low in fat, and full of vitamins and nutrients. This is usually best eaten with rice, but I opt to have it plainly as it is. I still get full after 2 servings – the secret is to eat more kalabasa.
Aside from the vegetable ingredients listed below, other vegetables can be added. For example, you can use malunggay leaves and alugbati as a replacement for saluyot, or you can add everything in the pot. Feel free to add some papaya or chayote, if preferred.
Try this Laswa recipe. Let me know what you think
- 3/4 lb. Shrimp, cleaned
- 2 pieces Chinese eggplant, sliced
- 1 1/2 cups cubed kalabasa (calabaza squash)
- 1/2 lb. String beans, cut into 2 inch length
- 1 1/2 cups Saluyot leaves
- 2 pieces medium tomato, wedged
- 10 pieces okra
- 1 medium yellow onion, wedged
- 4 to 5 cups water
- Salt and pepper to taste
- Boil the water in a cooking pot.
- Put-in the tomato and onion. Cook covered for 3 to 4 minutes.
- Add the shrimp. Cook for 2 minutes.
- Add the string beans, okra, eggplant, and kalabasa. Cook for 5 to 7 minutes.
- Put-in the saluyot. Stir and continue cooking for 2 minutes.
- Add salt and pepper to taste.
- Transfer to a serving bowl.
- Serve. Share and enjoy!
Number of servings (yield): 6