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Leisa Tyler

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



TOM YUM WITH A TWIST