Kaeng liang goong sod

Method

1. 1 Grind shallots with black pepper, galangal, shrimp paste, and some shrimp to make a spice mixture.
2. 2 Kaeng liang uses black pepper instead of chili peppers for spiciness, a hallmark of an ancient Thai soup.
3. 3 Boil 800 ml of water, then pour in the crushed mixture and cook for 8 minutes.
4. 4 Add the pumpkin and corn and cook for 10 minutes until tender.
5. 5 Add the remaining mushrooms and shrimp and cook for 2 minutes.
6. 6 Add the spinach and basil leaves and turn off the heat immediately; overcooking will make the vegetables slimy and lose their color.

With an appliance

• Microwave 32 min

  Replace step 4: add pumpkin and corn to the bowl with the seasoned water, cover loosely, and microwave at 900W for 7 minutes; reduce by about 3 minutes, the vegetables will be cooked evenly and you won't need to watch the pot. For mushrooms, shrimp, and leafy vegetables in steps 5-6, return them to the pot on the stove for exactly 2 minutes, then turn off immediately to prevent them from becoming tough or slimy.