Kaeng Lieng (Thai Vegetable Soup With Shrimp) Recipe - Los Angeles Times

Ingredients

• 12 white peppercorns (black peppercorns may also be used)
• 1/3 cup thinly sliced shallots
• 1 Thai chile, thinly sliced
• 2 tablespoons finely chopped grachai or fingerroot (optional)
• 1/2 teaspoon shrimp paste
• 1 tablespoon shrimp powder
• 2 teaspoons fresh lime juice
• 2 tablespoons fish sauce
• 2 to 3 Thai or serrano peppers, thinly sliced
• 4 cups vegetable or chicken broth
• 2 cups cubed kabocha squash (cut in 1/2-inch cubes)
• 1 cup coarsely chopped mushrooms (preferably shiitake and/or oyster, enoki or straw)
• 2 medium carrots, halved and cut into 1-inch chunks
• 1/2 chayote squash, cut into 1/2-inch cubes
• 1 zucchini, quartered lengthwise and cut into 1/2-inch cubes
• 6 ears baby corn, cut in half lengthwise, or 1/2 cup frozen or fresh corn (optional)
• 1 packed cup lemon basil leaves (Thai and/or Italian basil also will work)
• 2 tablespoons finely chopped fresh dill
• 1 packed cup washed fresh spinach leaves
• 6 large shrimp, shelled, deveined and cut in half
• 1 tablespoon fish sauce (or to taste)