Name: Ilonggo Laswa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: Filipino
Ingredients: 6 cups water (1.5 L); 1 medium onion, quartered (about 120 g); 5 cloves garlic, crushed with skin on (about 25 g) (optional); 3 medium tomatoes, sliced (about 250 g); 2 tsp fish sauce or patis (10 ml) (optional); 2 tsp ginamos or bagoong alamang; 1–2 Tbsp dried shrimp or hibe (about 8–15 g); 800 g calabaza squash, peeled and sliced into chunks; 200 g snake beans or sitaw, cut into 2 inch pieces; 200 g eggplant, sliced; 150 g okra, sliced; 150 g saluyot or jute leaves; Salt and ground black pepper, to taste (optional)

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Discover the dish

About Ilonggo Laswa

Laswa is an Ilonggo vegetable soup made with a light broth and a mixture of fresh local vegetables. It is especially familiar in Iloilo and other parts of Western Visayas, where the vegetables can change depending on what is available at home, in the market, or from the garden.

There is no single combination that every household follows. Laswa may include kalabasa, sitaw, talong, okra, saluyot, patola, alugbati, malunggay, green papaya, and other local vegetables. Shrimp, dried fish, dried shrimp, or ginamos may also be added for extra flavor.

This version combines kalabasa, sitaw, talong, okra, and saluyot. I used my homemade ginisang bagoong made with ginamos. It is sweeter and more mellow than raw ginamos, which has a stronger fermented-fish flavor. You can use regular ginamos or bagoong alamang when making the recipe at home. Hibe adds another layer of seafood flavor to the light broth.

Laswa is simple province-style home cooking. The broth stays light enough for the vegetables to remain the focus, making it especially good with hot rice and something fried on the side.

The Kubo Cooks method

Why This Recipe Works

The broth begins with onion and tomatoes. As the tomatoes soften, their juices give the water more flavor without turning it into a heavy soup base.

I also add optional garlic to my version. It is not normally used in laswa in most Ilonggo households, although some families do include it.

The ginamos or bagoong alamang gives the broth a savory base, while the dried shrimp adds another layer of seafood flavor. Patis is not normally added to the Ilonggo laswa I grew up with. Salt is more common, and some versions need no additional salt when the ginamos already provides enough. I add a little optional patis here because the homemade ginisang bagoong I used is sweeter and milder than raw ginamos.

The vegetables go into the pot according to how long they need to cook. Kalabasa starts first so it has time to soften, while sitaw, talong, and okra follow gradually. Saluyot goes in last because its tender leaves wilt quickly.

Okra and saluyot naturally give the broth a little more body. Combined with some softened kalabasa, they make the soup feel fuller without needing flour, cornstarch, or coconut milk.

What to know

Ingredient Notes

Kalabasa: Adds sweetness, color, and body to the broth. Cut it into substantial, evenly sized pieces so it can soften without completely falling apart.
Sitaw: Cut it into roughly 2-inch pieces so it cooks evenly and is easy to serve with the other vegetables.
Talong: Absorbs the savory broth as it cooks. Cut it close to cooking time because the exposed flesh can brown quickly.
Okra: Helps give the broth a little body. Choose tender pods and trim the tough stem ends without cutting deeply into them.
Saluyot: Its leaves soften quickly and naturally thicken the broth slightly. Separate the tender leaves and shoots from any tough stems.
Tomatoes: Ripe tomatoes soften more readily and give the broth natural sweetness and gentle acidity.
Onion: Quartered onion slowly releases its flavor while the broth cooks.
Garlic: Optional. Most Ilonggo households do not normally add garlic to laswa, although some do. I crush the cloves with the skin on because it adds a deeper aroma to the broth. Remove any loose skin before serving.
Ginamos or bagoong alamang: Either works as the main savory seasoning. I used homemade ginisang bagoong made with ginamos, which is sweeter and milder than raw ginamos. Saltiness varies, so taste the broth before adding patis or salt.
Dried shrimp or hibe: Adds another layer of seafood flavor. Some dried shrimp can also be salty, so consider this before adjusting the broth.
Patis: Completely optional. It is not normally used in the Ilonggo laswa I grew up with, but I add a little to give my sweeter ginisang bagoong more fish flavor. Skip it when the broth is already well seasoned.
Salt and black pepper: Taste the finished broth before adding either one. Ginamos, bagoong alamang, hibe, and optional patis can all contribute seasoning.
Water: Laswa is meant to have a light, soupy consistency. The vegetables should have enough room to cook without being packed tightly in the pot.

Make it your own

Substitutions

Kalabasa: Use another firm, sweet cooking squash. Adjust the cooking time depending on how quickly it softens.
Sitaw: Green beans can be used and may need a slightly different cooking time.
Saluyot: Alugbati or malunggay leaves can be added instead. They will give the broth a different texture, so add tender leaves close to the end.
Other vegetables: Patola, green papaya, ampalaya, sigarilyas, and other vegetables commonly used in vegetable soups can be added according to availability.
Hibe: Use fresh shrimp instead. Add it late enough that it cooks through without becoming tough.
Ginamos or bagoong alamang: Use whichever is available. Their flavor and saltiness differ, so add gradually and taste before using any other salty seasoning.
Patis: Leave it out if the ginamos, bagoong alamang, or hibe already gives the broth enough flavor.
Garlic: It can be omitted for an even simpler and more traditional vegetable broth.

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From my kitchen

Kubo Cooking Notes

Laswa changes with what is available

The ingredient list is one combination rather than the only correct way to make laswa. In many homes, the vegetables depend on the season, what is growing nearby, or what looks good at the market that day.

When changing the vegetables, think about cooking time and texture. Firm squash and green papaya need a head start, while leafy vegetables and tender shoots belong closer to the end.

The broth should remain light

The ginamos or bagoong alamang and hibe are here to support the vegetables rather than overpower them. A good bowl should still let you taste the sweetness of the kalabasa, the slight earthiness of the talong, and the character of the leafy greens.

Taste the broth with a piece of vegetable, not only by itself. The seasoning may seem mild on a spoon but feel properly balanced once everything is eaten together.

A little body is part of the dish

Okra and saluyot release natural thickeners as they cook. Some kalabasa may also soften into the broth. This gives laswa a lightly silky texture without making it heavy.

Stir gently once the tender vegetables are in the pot. Too much mixing can break down the kalabasa and talong and make the broth thicker than intended.

Keep the vegetables distinct

Laswa is more enjoyable when the vegetables do not all have the same soft texture. The kalabasa should be tender, the sitaw should retain a little bite, and the leafy greens only need enough cooking to wilt.

Residual heat continues softening everything after the stove is turned off. If the pot will sit before serving, stop cooking while the vegetables still have a little more firmness than your final preference.

Let the ginamos guide the seasoning

Ginamos and bagoong alamang differ in flavor and saltiness. Raw ginamos has a stronger fermented-fish flavor, while the homemade ginisang bagoong I used is sweeter and more mellow.

Patis is optional and is not something you normally need in Ilonggo laswa. I added a little because my ginisang bagoong has a milder fish flavor. Taste the broth first, especially when using raw ginamos, because adding patis may make the soup too salty.

Taste the broth together with a piece of vegetable before making the final adjustment. Some batches may need a little salt, while others may need no additional seasoning at all.

Plan ahead

Make-Ahead, Storage, and Reheating

Make ahead: The kalabasa, sitaw, and okra can be cut ahead of time and refrigerated in separate covered containers. The saluyot can be sorted and washed ahead, then drained well and kept refrigerated. Leave the talong whole until you are ready to cook because its exposed flesh can brown quickly. For the best vegetable texture, cook the soup close to serving.

Store leftovers: Transfer leftover laswa to shallow covered containers and refrigerate promptly. Consume within 3–4 days, although the vegetables are best sooner because they continue softening in the broth.

Reheat: Reheat only the portion you need over gentle heat until it is hot throughout. Avoid prolonged boiling and aggressive stirring, which can break apart the kalabasa, talong, and other tender vegetables.

Bring it to the table

Serving Suggestions

Serve hot with steamed rice.
Pair with fried or grilled fish for a classic contrast to the light vegetable broth.
Serve with fried pork or another crisp, savory ulam.
Add a separate saucer of ginamos or patis for anyone who wants a saltier serving.
Enjoy freshly cooked while the vegetables still have their individual textures.

Ingredients

6 cups water (1.5 L)
1 medium onion, quartered (about 120 g)
5 cloves garlic, crushed with skin on (about 25 g) (optional)
3 medium tomatoes, sliced (about 250 g)
2 tsp fish sauce or patis (10 ml) (optional)
2 tsp ginamos or bagoong alamang
1–2 Tbsp dried shrimp or hibe (about 8–15 g)
800 g calabaza squash, peeled and sliced into chunks
200 g snake beans or sitaw, cut into 2 inch pieces
200 g eggplant, sliced
150 g okra, sliced
150 g saluyot or jute leaves
Salt and ground black pepper, to taste (optional)

How to Make It

Pour water into a medium to large pot.
Add the quartered onion, optional crushed garlic, and sliced tomatoes. Bring the broth to a boil over medium heat.
Once boiling, add the sliced calabaza squash, dried shrimp, and 2 teaspoons of ginamos or bagoong alamang. Stir gently, cover, and simmer until the squash is slightly tender.
Add the sliced snake beans and continue cooking for a few minutes.
Add the sliced eggplant and cook until slightly softened.
Add the sliced okra and simmer until tender.
Finally, add the saluyot leaves and cook briefly until wilted.
Taste the broth before adding the optional patis. Skip it if the ginamos, bagoong alamang, or hibe has already provided enough flavor and saltiness. Adjust with salt and black pepper only if needed.
Serve hot with steamed rice and enjoy.

Kubo Tips

Adding garlic with the skin on gives the broth a deeper aroma while keeping the preparation simple.
Add vegetables according to how long they take to cook. Firmer vegetables go in first, while leafy greens should always be added last.
The saltiness of ginamos or bagoong varies, so adjust patis and additional salt carefully (you may omit them if your ginamos or bagoong is salty enough).
Fresh vegetables release their natural sweetness, so avoid overpowering the broth with too much seasoning.
For the best experience, enjoy laswa freshly cooked with hot steamed rice.