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

Method:

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

Recipe courtesy of Komal Gambhir