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Laswa (Tropical Vegetable and Prawn Soup)


Laswa is a type of vegetable stew prepared with squash, sweet potatoes, green papaya, string beans, eggplant, mung beans, okra, malabar spinach, native spinach, moringa leaves and jute leaves.



  • 500g large shrimps, with shells
  • 1/2 small butternut squash, cubed
  • 1 bunch string beans, sliced
  • 2 eggplants, sliced
  • 10 pcs okra
  • 1 bunch saluyot (jute leaves)
  • 4 cups chicken or seafood stock
  • 1 white onion, chopped
  • 4 cloves garlic, minced
  • sea salt or fish sauce
  • freshly ground black pepper
  • oil


  1. Remove the shells from the shrimps, set aside the shelled shrimps then keep the shells. Place shells in a blender with 2 cup of water, give it a short pulse just enough to chop the shells roughly but not pureed. Place on a fine sieve and drain the liquid, set the liquid aside.
  2. Add a small amount of oil in a pot then sauté garlic and onions, once onions turn soft add squash and string beans.
  3. Add chicken stock and liquid from blended shrimp shells; bring it to a boil then once boiling add the okra and eggplants. Simmer in medium heat for 8 minutes or until tender.
  4. Add shrimps and jute leaves and simmer for 2 minutes.
  5. Flavour with fish sauce and season with freshly ground black pepper.