TOM YUM WITH A TWIST
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