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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).
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