Kang Liang Koong Sod (Thai Spicy Mixed Vegetables Soup with Fresh Prawns)

350 g. prawns, cleaned, shelled, and deveined.½  cup sliced baby corn (khao-phot-on)½ cup Pumpkin (fak-thong), cut into well pieces½ cup Angled Gourd (Buap Liam), cut into well pieces½ cup Straw Mushroom, cut into half pieces.½ cup Hairy Basil leaves (Bai Maeng-Lak)4 cups vegetable stock or water12 pepper corns12 shallots1 tbsp shrimp paste½ cup dried shrimp2 tbsp fish saucePreparation:
For make a spice mixture: Add pepper corns, shallots, shrimp paste, and dried shrimp in a mortar and pound until mixed thoroughly (or using food processor).Heat vegetable stock or water in a pot, then add spice mixture and keep stirring it.When the soup boiling, add fish sauce. Wait for another 20 seconds, then add sliced baby corn, pumpkin, angled gourd and straw mushroom.When vegetables are cooked thoroughly, add prawns.Taste and add fish sauce or salt as desired, then remove from heat.Transfer to a serving bowl and serve immediately with hot steamed rice.Note: This soup is not spicy like hot and sour soup or Tom Yam Soup.