Peppery pumpkin and vegetable soup with basil (Kaeng liang)

1. Soak the dried shrimp in lukewarm water for 10 minutes, then drain.

2. Pound or blend the shallots, dried shrimp, shrimp paste and freshly ground black pepper into a paste.

3. Bring the stock to the boil, stir in the spice paste and simmer for 2 minutes.

4. Add the pumpkin cut into 2 cm cubes and simmer for 8-10 minutes until almost tender, then add the sweetcorn.

5. Add the peeled prawns to the soup, simmer for 2 minutes and season with the fish sauce.

6. Take off the heat, stir in the Thai basil leaves and serve immediately.

Tip: One of the oldest Thai soups, traditionally cooked for new mothers – its warming heat comes from black pepper rather than chilli. You can also add any seasonal mushrooms, courgette or squash blossoms.