Summary

Ingredients

For the paste:

• 2 chilli pepper (s)
• 2 piece (s) ginger, Chinese (fingerwort, krachai), cannot be replaced by anything else!
• 5 shallot (s), Thai
• 1 tablespoon peppercorns, white
• 1 tablespoon shrimp paste (Gapi)
• 2 tablespoon shrimp (s), dried (in Asia shops mostly frozen)

For the soup:

• 1 small pumpkin (se), pumpkin meat about twice the amount zucchini
• 1 medium zucchini
• 10 cobs, the little ones from the Asian shop
• 10 mushrooms
• 3 piece (s) ginger, Chinese (fingerwort, krachai)
• 4 stems basil (Bai Maenglak, lemon basil), leaves and tips
• 10 large shrimp (s), peeled, deveined
• 1 liter broth
• 2 tablespoon fish sauce
• 6 chilli pepper (s) or more
• sugar

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Instructions

1. Peel and core the pumpkin and cut into bite-sized pieces. Halve the zucchini lengthways and cut into thick slices. Quarter the corn lengthways. Clean and quarter the mushrooms. Knock 2 Krachai fingers flat with a knife, cut 1 finger into thin slices.
2. Mix the ingredients for the paste with a little water with a hand blender to form a smooth paste.
3. Bring the broth to the boil in a large saucepan and add the paste. Then gradually add the vegetables. First the pumpkin, after a few minutes the zucchini, then krachai, chillies, mushrooms and corn. At the end, add the prawns to the soup and let them steep.
4. Season with fish sauce and possibly a little sugar, add Bai Maenglak and serve.