A simple and healthy Visayan vegetable soup loaded with fresh vegetables and shrimp simmered in a light, flavorful broth.
Cooking Tips:
• Use fresh shrimp heads for extra flavor in the broth—just crush them lightly before adding.
• Don’t overcook the vegetables to keep them vibrant and slightly crisp.
• Saluyot leaves go in last as they cook very quickly.
Ingredients Tips:
• Native squash gives a sweeter flavor compared to imported varieties.
• Fresh lemongrass adds a citrusy aroma; if unavailable, use a few slices of ginger instead for warmth.
• Shrimp cube enhances the umami taste but can be replaced with fish sauce for a more traditional flavor.
Laswa
A simple and healthy Visayan vegetable soup loaded withfresh vegetables and shrimp simmered in a light, flavorful broth.
Ingredients
- 2 liters water
- 1 medium onion sliced
- 2 thumb-sized ginger sliced
- 2 medium tomatoes sliced
- 1 lemongrass stalk pounded
- 1 small squash cubed
- 10 pcs long green beans cut into 2-inch pieces
- 10 –15 pcs peeled and deveined shrimp
- 10 pcs lady fingers okra, trimmed
- 1 shrimp cube
- A handful saluyot leaves
- Salt and pepper to taste
Instructions
Make the Broth:
- In a large pot, pour in 2 liters of water.
- Add onion, ginger, tomatoes, and lemongrass stalk.
- Cover and bring to a boil for about 10–15 minutes to extract the flavors.
Add the Vegetables:
- Add squash and cook until slightly tender.
- Add long green beans and lady fingers. Simmer until vegetables are half-cooked.
Add the Shrimp:
- Drop in the peeled and deveined shrimp.
- Add shrimp cube, salt, and pepper.
- Cook until shrimp turns pink and vegetables are fully tender.
Finish the Soup:
- Stir in the saluyot leaves last.
- Simmer for 1–2 minutes until leaves are wilted.
- Adjust seasoning with salt and pepper to taste.
Serve:
- Serve hot as a main soup or side dish with steamed rice.
