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When you use coconut milk in Tom Yam in this manner, the result, though undoubtedly delicious, can no longer be regarded as the creamy version of Tom Yam for it has become a different dish called Tom Kha (Gai -- if you use chicken, that is). In Thailand, the Tom Kha and creamy Tom Yam are never confused because the latter is always made with dairy, most of the time evaporated milk.

Using coconut milk in a Thai dish instead of dairy will certainly make it more "authentic," but when it comes to creamy Tom Yam, the dish that makes purists shake their heads in exasperation, authenticity is never a factor to begin with.

I've talked about this here: http://www.shesimmers.com/2012/02/creamy-tom-yam-kung-tom-yam-kung-nam.html

Everybody - Thanks!

Irene - Tom Kha is made with coconut milk. Creamy Tom Yam is a newer version of the traditional dish that has gained popularity in recent years (Thai food purists hate it ...) and it's made with dairy.

dollar - I know which yellow sauce you're talking about. I adore it! We don't call the yellow sauce Sriracha as such, although it's basically Sriracha sauce made with yellow (orange, actually as opposed to red peppers. My guess would be the Thais have such a fixed idea of what Sriracha looks/tastes like that for even the same sauce with a different color doesn't qualify as Sriracha to us. I could be wrong, but that's my theory.

The sauce is generally referred to as ซอสพริกตราฉลากทอง or the Golden Label (that's the brand name) chili sauce. It's so flippin' good over golden, crispyThai omelet and steamed jasmine rice.

The Thai Sriracha recipe posted in my earlier comment above will produce a very very close homemade version of the yellow Golden Label sauce (the recipe, as is, produces a dead-on version of Shark Sriracha). You just have to use พริกเหลือง ( http://www.mahidol.ac.th/muthai/reward/pic/pic32.jpg ) or orange/yellow jalapenos in lieu of the red jalapenos. I can't find any in my area, but you may have better luck.

This is nothing new or unusual. This method of serving coconut ice cream has been around for at least 4 decades in Bangkok alone. This is what I grew up eating.

Some of the more common add-ons include candied palm seeds, sweet taro paste, sweet coconut sticky rice (the exact same kind that's traditionally served with fresh mangoes), and lotus seeds in syrup. The add-ons are place at the bottom of the bun, underneath the ice cream, so that they serve as a buffer of sorts, keeping the bread from getting soggy too soon. But that's the best part, though -- those last bites of ice cream-soaked bun.

The milk that's drizzled on top is not regular milk; it's evaporated milk which is more concentrated.