Sup Tomyam Bihun
Makan Tengah Hari • Malaysia
How to Make Bihun Tomyam Soup (Traditional & Healthy Version)
Bihun Tomyam Soup is a beloved Malaysian lunch dish that beautifully blends the vibrant, spicy-sour notes of tomyam broth with delicate rice vermicelli (bihun). This vegetarian recipe pays homage to Malaysia’s multicultural culinary landscape, especially the Thai-influenced flavors common in northern states like Kedah and Penang. The aromatic broth is enriched with local ingredients such as serai (lemongrass), daun limau purut (kaffir lime leaves), and cili padi, creating a comforting soup that excites the palate without overwhelming the senses. What sets Malaysian Bihun Tomyam Soup apart is its adaptability and fresh local touch—vegetables like shiitake mushrooms, baby corn, and carrots are simmered in a fragrant base, delivering umami depth without the need for animal products. The soup’s spicy tang is balanced with a hint of sweetness and acidity from tomatoes and limau nipis (lime), making it a refreshing yet hearty meal. This dish is perfect for anyone seeking wholesome, plant-based Malaysian cuisine that doesn’t compromise on flavor or authenticity.
Bahan-bahan(untuk 1 large bowl (approx. 400ml broth with noodles and vegetables))
- 100g Rice vermicelli (bihun) (soaked in water for 10 minutes)
- 2 stalks Serai (lemongrass) (bruised)
- 4 leaves Daun limau purut (kaffir lime leaves) (torn)
- 3 Cili padi (bird’s eye chili) (smashed (adjust to taste))
- 2 medium Tomatoes (cut into wedges)
- 1 small Carrot (julienned)
- 4 Shiitake mushrooms (sliced)
- 4 Baby corn (sliced)
- 800ml Vegetable stock (low sodium preferred)
- 2 tbsp Lime juice (limau nipis) (freshly squeezed)
- 2 tsp Soy sauce (low sodium)
- 1/2 tsp Sugar (optional, adjust to taste) - pilihan
- 2 tbsp Fresh coriander (chopped, for garnish) - pilihan
Arahan
- 1
Prepare all vegetables: slice mushrooms, julienne carrot, cut tomatoes and baby corn. Soak bihun in warm water until soft. Set aside.
5 minutes
Prepping all ingredients first speeds up cooking.
- 2
In a large pot, bring the vegetable stock to a gentle boil. Add bruised serai, daun limau purut, and cili padi. Simmer for 5 minutes to infuse flavors.
5 minutes
Bruising lemongrass releases more aroma.
- 3
Add tomatoes, carrot, mushrooms, and baby corn. Continue simmering until vegetables are tender, about 7 minutes.
7 minutes
Don’t overcook vegetables to retain nutrients and texture.
- 4
Stir in soy sauce, lime juice, and sugar (if using). Taste and adjust seasoning for a balanced spicy-sour flavor.
2 minutes
Adjust lime juice for extra tanginess.
Kenapa hidangan ini sihat
This traditional Malaysian soup is a smart choice for health-conscious eaters due to its minimal oil, high vegetable content, and absence of animal fats. Packed with antioxidants and plant-based goodness, it supports overall wellness, aids digestion, and provides sustained energy—perfect for those on a calorie-controlled diet, vegetarians, or anyone seeking nutritious Malaysian meals.
Bihun Tomyam Soup is rich in dietary fiber, vitamins A and C from fresh vegetables, and contains immune-boosting phytonutrients from herbs like lemongrass and kaffir lime leaves. Using rice vermicelli keeps it gluten-free and light, while a low-sodium broth helps manage blood pressure. The dish is low in fat and cholesterol-free, making it ideal for heart health and weight management.
Petua
- 💡Tip 1: Use homemade vegetable stock for maximum freshness and flavor.
- 💡Tip 2: Always add lime juice at the end to preserve its bright, tangy aroma.
- 💡Tip 3: For extra umami, add a splash of light soy sauce or a dash of white pepper.
Penyimpanan & hidangan
Store broth and bihun separately in airtight containers in the refrigerator for up to 2 days. Reheat broth before serving and assemble with fresh herbs to retain flavor.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 380.0 kcal |
