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