Laswa: Ilonggo Mixed Vegetable Soup
Laswa is an Ilonggo vegetable soup of squash, eggplant, okra, sponge gourd and leafy greens, boiled lightly with shrimp and seasoned with guinamos or fish sauce. The broth is light and sweet from the vegetables, and the okra and leaves give it a slightly slippery body.
About Laswa
Laswa is a traditional Visayan vegetable soup associated especially with Iloilo. It is a lot like dinengdeng from the Ilocos region: a pot of seasonal vegetables simmered in a small amount of water and flavored with a salty fermented seasoning such as guinamos (shrimp paste) or bagoong. There is no fixed list of ingredients. Cooks use what is in the garden: squash, eggplant, okra, patola (sponge gourd), malunggay (moringa leaves), saluyot (jute leaves) and ampalaya (bitter melon) are all common.
It is a typical home meal for a day when meat is scarce, and is also served during Lent. A little shrimp or dried fish gives it flavor, and plenty of steamed rice makes it filling. Because the vegetables go in one by one, according to how long each takes to cook, the pot comes out with every vegetable tender but still bright.
Ingredient notes
- Kabocha squash: the sweet backbone of the soup. It goes in first, because it takes the longest to cook, and it thickens the broth a little as it softens.
- Okra, sponge gourd and eggplant: add body and mild flavor. The okra also gives the broth its slightly silky texture.
- Moringa and jute leaves: added at the very end so they stay green. If you cannot find jute leaves, use more moringa or spinach.
- Shrimp: the usual protein. Dried shrimp, dried fish or a spoonful of shrimp paste can replace it.
- Shrimp paste and fish sauce: the seasoning. Use the paste for a stronger, more traditional flavor and fish sauce for a milder one.
- Tomato and onion: sweetness and a gentle sourness for the broth.
Tips for the best Laswa
- Start with the hardest vegetable. Squash first, then sponge gourd, eggplant and okra, then the leaves last.
- Use very little water. The vegetables release their own liquid, so the soup should be light but flavorful, not watery.
- Do not overcook. Okra and leaves turn dull and mushy if they simmer too long. Stop as soon as they are tender.
- Do not stir too much. Gentle stirring keeps the squash and eggplant intact.
- Season at the end. Taste before adding fish sauce, because the shrimp paste is salty already.
What to serve with Laswa
Serve in a bowl with steamed rice. Fried fish, grilled pork or Paksiw na Isda make a good partner for the light broth.
Variations and substitutions
- Add other vegetables: string beans, alugbati, bitter melon and sitaw all work.
- With dried fish: flake in a little grilled or fried dried fish (uga) for flavor.
- Vegetarian: skip the shrimp and use salt or a splash of soy sauce.
- Related dishes: try Pinakbet for a similar mixed-vegetable pot from the north.
Storing and reheating
Laswa is best the day it is made. Keep leftovers in the refrigerator for up to 2 days and reheat gently so the vegetables do not go soft.
Frequently asked questions
What is the difference between laswa and dinengdeng?
They are close. Both are boiled vegetables seasoned with fermented fish or shrimp, and laswa comes from the Visayas, especially Iloilo, while dinengdeng is from the Ilocos region.
Which vegetables go in laswa?
Whatever is in season. Squash, eggplant, okra, sponge gourd, moringa, jute leaves and bitter melon are the usual ones.
Can I make laswa without shrimp paste?
Yes. Use fish sauce or salt. The flavor will be milder.
Why is my laswa bitter?
If you added bitter melon, blanch it first. Otherwise, overcooked leaves can taste bitter, so add them at the end.
