This classic vegetable soup, combines the fresh taste of different vegetables simmered in a clear broth, mixed with the crispy textures from your fried fish.
Since we are using bagoong alamang in this recipe, you can add a little ginger to your dish to remove the fishy smell and taste (lansa), and this adds more nutrients to the soup.
- 2 tbsp oil
- 3 cloves garlic
- 1 pc onion
- 1 tbsp alamang
- 2 cups water
- 1 Knorr Chicken Cubes
- 1 pc sweet potato cubed
- 1/4 medium kalabasa, cubed
- 1 cup string beans
- 4 pcs ampalaya, sliced
- 2 pcs eggplant
- 4 pcs okra
- 1 bundle Saluyot Leaves
- 1 small fried bangus or galunggong sliced
- You start by frying the fish in hot oil until it has a golden brown skin, then set it aside.
- In a medium size pot, heat the pot and add in the oil. Sauté the garlic and onions, then add the bagoong alamang. Continue sautéing until you can smell all the aroma coming out of the vegetables and the alamang.
- Add water to the pot, then add the Knorr Chicken cubes to dissolve. Throw in the Sweet potatoes and kalabasa and let the dish simmer until they are cooked and fork tender. You can now add the other vegetables, eggplant, ampalaya, ocra and string beans, then add your Saluyot leaves. Continue to simmer for an additional 5 mins.
- Add the fried fish on top of the vegetables. Cover and simmer for an additional 2 mins.