Ingredients

• 1/2 cup - straw mushrooms, oyster mushrooms or jelly mushrooms, cut into small pieces
• 1/4 cup - baby corn, cut into bite-size pieces
• 1/4 cup - cucumber, cut into bite-size pieces
• 1/4 cup - squash, cut into bite-size pieces
• 1/4 cup - carrot, cut into bite-size pieces
• 1/4 cup - pumpkin cut into bite-size pieces
• 1 cup - fresh spinach leaves
• 1/3 cup - sweet mint basil (only the leaves)
• 1 tbsp - dried shrimp
• 1/2 tsp - shrimp paste
• 5-8 - fresh shelled shrimp
• 1 tsp - fish sauce (or salt to taste)
• Ground black pepper - to taste
• 2 cups - chicken stock or vegetable stock

How to Make Kaeng Lieng

• In a pot, bring the stock to a boil. Add the shrimp paste and dried shrimp, keep stirring until mixed well.
• Boil for about 10 seconds and add all the vegetables.
• Boil for about 1 minute.
• Add the basil, black pepper, fish sauce, and fresh shrimp.
• Cook briefly until the shrimp is cooked (about 5-10 seconds).
• Serve hot.