Gaeng Liang - Thai special vegetable soup for health

This is not the typical Thai chilli based soup or curry. It is a actually a classic complete tonic soup believed to date long before curries became the staples of the present-day Thai people. It is recommended for expectant mothers and post-natal nourishment, as well as growing children. This recipe has been adapted from a professional Thai chef recipe which has a longer list of ingredients using Thai produce.  A simplified list has ingredients that are quite easily available from ethnic grocers in most parts of the world.

The must-have basic ingredients are :
lufa (angled gourd) - cut into cubes
pumpkin - cut into bite size
mushroom (preferably straw mushroom, canned if not fresh, or else use fresh button mushroom),
baby sweet corn
green zucchini (optional)

Spicy paste : Pound - 
peppercorn, fresh prawn, garlic, coriander root, shallot bulb, fresh red chilli, dried shrimp or shrimp paste.

Traditionally, this herbal soup is supposed to be quite peppery. Adjust the fiery level accordingly. Cut down on the chilli and peppercorn if you like it mild.

Seasoning : fish sauce (2 Tbs).  

1. Bring 4 cups of chicken stock to the boil.
2. Add spicy paste and stir well.
3. When the stock is boiling again, add pumpkin first as it takes longer to cook.
4. Add lufa, then mushroom and zucchini. Lastly add baby sweet corn.
5. Season with fish sauce.
6. Serve hot with rice. Garnish with basil leaves.