Law-uy: Visayan Healthy Soup
Prep time
Cook time
Total time
Easy and nutritious fish and vegetable soup popular in the Visayas region in the Philippines
Recipe type: Soups
Cuisine: Filipino
Serves: 6-8 servings
  • Ingredients:
  • 2 cups shredded fried fish (I used tilapia)
  • 2 cups cubed kabocha squash (kalabasa)
  • 2 cups sliced Asian eggplant (or 1 medium)
  • 2 cups long green beans, cut into 2 inches long
  • ½ lb or about 10 pcs okra, ends trimmed and cut in half
  • 1 large tomato, chopped
  • 1 small onion, coarsely chopped
  • 1 thumb-sized ginger, peeled and crushed
  • 2 handfuls of spinach or malunggay leaves
  • 1 tbsp patis/fish sauce
  • 3 quarts cold, tap water
  • 1 tsp salt or according to your taste
  • ½ tsp ground black pepper or according to your taste
  • Tools You'll Need:
  • Knife
  • Cutting Board
  • Large cooking pot / 5-quart Dutch oven
  • Soup ladle
  1. Fill pot with water and throw in crushed ginger, onions, and shredded fish. Bring to a boil over medium high heat. Note: speed up the boiling process by putting the lid on. This should take about 10 minutes.
  2. Lower heat and simmer for about 5 minutes.
  3. Throw in the squash, green beans, and eggplant. Bring to a boil and simmer for another 5 minutes.
  4. Add the tomatoes and okra and cook for about 2-3 minutes, just until limp.
  5. Season with fish sauce, salt, and pepper.
  6. Turn off heat and add the spinach or malunggay. Stir to mix. The residual heat will cook the leafy greens enough.
  7. Let soup stand for a few minutes before serving.
  8. Ladle into individual soup bowls and enjoy!
Recipe by Russian Filipino Kitchen at