👨‍🍳 作り方

1. 1

   Prepare the flavor paste: In a mortar and pestle, combine the rinsed dried shrimp, white peppercorns, and chopped shallots. Pound until a coarse paste forms. Add the shrimp paste and continue pounding until well combined and relatively smooth. This should take about 10-15 minutes of active pounding.

   ⏱️ 15 minutes
2. 2

   Simmer the paste: In a medium pot, combine the pounded paste with 6 cups of water or vegetable broth. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer gently for about 5-7 minutes to allow the flavors to meld.

   ⏱️ 7 minutes
3. 3

   Cook the vegetables: Add the mixed vegetables to the simmering broth. Start with the denser vegetables that take longer to cook, such as pumpkin, carrots, and long beans. Simmer for about 5-7 minutes. Then, add the quicker-cooking vegetables like zucchini, baby corn, and mushrooms. Continue to simmer until all vegetables are tender-crisp, about another 5-7 minutes. Avoid overcooking; the vegetables should retain a slight bite.

   ⏱️ 12 minutes
4. 4

   Finish and serve: Stir in the fresh Thai basil leaves and optional sliced chili. Cook for just 30 seconds more until the basil is wilted and fragrant. Taste and adjust seasoning if necessary (though the shrimp paste and dried shrimp usually provide enough saltiness). Ladle the hot soup into bowls and serve immediately.

   ⏱️ 1 minute