With orange carrots and kabocha squash, green zucchini and chayote, yellow baby corn, fat white shrimp, and a handful of spinach and lemon basil, this is a striking, colorful leafy soup. It is so nutritious that it is sometimes recommended for nursing mothers in Thailand.
You can find flavor packs for the soup at Thai markets, such as Silom in Hollywood. But in this version of the soup, adapted from various online recipes, the curry paste is made from shrimp powder and shrimp paste itself, the latter of which is such an intense source of umami that it veers off into funk.
Fingerroot, also called grachai, is similar to ginger but is not the same. It is usually used in this soup but is difficult to find. The soup is still delicious and very nutritious even without it.
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