Tom Yam soup with rice

Monday, our not-so-favourite-day of the week, so we decided to spice the day up with some Tom Yam soup for dinner. Fuuun!! Tom Yam is a clear, spicy and sour soup, and it is a dish you will find in Thailand and Laos, but also in their neighbour countries such as Cambodia, Vietnam, Brunei, Malaysia and Flat 1 Nelson Court, University of East Anglia, Norwich (lol). You will DEFINITELY need rice on the side, cus it's very spicy, like very spicy..... but so so yumm :-)

Ingredients:

Tom Yam paste (we didn't get this from Aldi, as if. Our lovely housemate Jerry who is from Hong Kong, brought back some Tom Yam paste for us when he was back home over christmas. I reckon you can find this at the market, if you are in Norwich, or at that Thai shop in Oslo at Brugata where the 13 tram stops ish, or just google it hah)

Lots of veg (we used mushrooms, baby corn, green beans and peppers)

Herbs (we used dried coriander, the best would of course be fresh coriander)

1 filet of white fish (such as cod. Or you could use salmon, which would almost ALMOST be like the Malaysian dish Laksa. King prawns is definitely the best ingredient but it is a bit expensive, anyway if you use king prawns the soup will be called Tom Yam Kung, and you could get if from Aldi for a bit less.)

Lime (we didn't have lime, we had lemon, but we kinda forgot to use it, and it wouldn't be the same).

Rice

Price per person: 1,30 pounds (without lime and herbs)

So, how do I make this soup then? It is so so simple, you won't believe it:

1) boil water in a kettle (if you don't have a kettle, just boil water in a pot) and add the boiled water into the pot, pretty easy so far? Then add the Tom Yam paste and stir a bit.

2) Cut the fish filet into medium sized pieces and throw them in to the pot (you don't have to throw if u don't want to, but listening to happy music while cooking makes u just wanna throw everything everywhere). 

3) Okey enough of my weird dance moves: while the fish is cooking, boil some more water in another pot and add enough rice for two. I reckon the rice needs a good 12-15 minutes,  I tasted it along the way to make sure it didn't get overcooked. Overcooked rice is so boring....

4) Add veg and herbs

5) When the rice is ready, the fish is cooked and veg is soft, but still a bit crunchy, you are ready to serve up. 

6) Take a soup bowl, serve the rice and then pour the soup over, add some fresh coriander on top and a squeeze of lime and you are ready to go!