Blend the spice paste with the a food processor, set aside. Heat up some oil in the wok and sauté the spice paste until fragrant. Add in the pickled fish stomach pieces and stir well with the spice paste. Add in 5 cups of water and bring it to boil and toss in the vegy. Simmer for 15 minutes. Add in the coconut milk, small shrimp and the herbs and simmer for another 15 minutes. Add salt to taste. Serve hot.