Hot & Sour Tom Yum Soup: Che & Dave MKR recipe

Watch Che & Dave cook this entrée in episode seven of MKR on 7plus.

Prep time: 20 mins Cook time: 40 mins Serves: 4


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  • Thai basil leaves, sliced red chilli and kaffir lime leaves, to garnish
  • Lime cheeks, to serve


  • 3 long red chillies, chopped
  • 6 cloves garlic, peeled
  • 3cm piece fresh ginger, chopped
  • 2 large eschallots, chopped
  • 1 stick lemongrass (white part only), chopped
  • 6 kaffir lime leaves, shredded
  • 1 tbs shrimp paste


  • 2 tsp peanut oil
  • 1 quantity of Thai Chilli Paste
  • 1 litre chicken stock
  • 270ml can coconut cream
  • 1 tbs brown sugar
  • 1 tbs fish sauce
  • 1 tbs soy sauce
  • 12 button mushrooms
  • 12 medium prawns, peeled, deveined
  • 300g skinless snapper fillet, cut into 12 pieces
  • 8 cherry tomatoes, halved
  • juice of 1 large lime


  1. To make Thai chilli paste, process all ingredients to form a smooth paste.
  2. To make Tom Yum soup, heat oil in a large saucepan over medium heat. Add Thai chilli paste and cook for 5 minutes. Stir in stock, coconut cream, sugar and sauces. Bring to a boil. Simmer for 15 minutes.
  3. Strain soup into a clean saucepan and return to a simmer. Add mushrooms and simmer for 10 minutes. Stir in prawns, fish, tomatoes and lime juice. Return to a simmer.
  4. Remove from heat and stand, covered, for 5 minutes to allow residual heat to cook fish.
  5. Divide soup among serving bowls. Garnish with Thai basil leaves, sliced red chilli and kaffir lime leaves. Serve with lime cheeks.

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