• Tue
  • Sep 30, 2014
  • Updated: 4:45pm

TOM YUM WITH A TWIST

PUBLISHED : Tuesday, 15 February, 2005, 12:00am
UPDATED : Tuesday, 15 February, 2005, 12:00am

Pitak Srichan's tom yum kung narm khon (spicy prawn soup with fresh milk, above)


Keeping the traditional flavours of tom yum intact, chef Pitak offers a variation using milk instead of coconut cream. It might sound strange, but the new ingredient adds creaminess and texture.


500g medium-sized uncooked prawns, peeled and de-veined


100 straw mushrooms, washed


Half a handful of fresh bird's- eye chillies


4 sticks lemongrass


1 tbsp galangal


1 tbsp fish sauce


1 tbsp lime juice


1 tbsp Thai sweet chilli paste


2 tbsp condensed milk


4 kaffir lime leaves


1.5 litres prawn stock (made by simmering prawn shells in water for 30 mins)


Coriander to garnish.


Divide fish sauce, lime juice, crushed bird's-eye chilli and sweet chillies paste into four soup bowls. Heat prawn stock in a wok, add lemongrass, mushrooms, kaffir lime and galangal and bring to the boil. Add prawns and cook until the mixture turns white. Add milk, stir and serve. Garnish with coriander. Serves 4


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