Bihun Tomyam Ayam
Makan Tengah Hari • Malaysia
How to Make Chicken Bihun Tomyam (Traditional & Healthy Version)
Chicken Bihun Tomyam is a beloved fusion dish that captures the essence of Malaysia's multicultural cuisine. Drawing inspiration from Thai flavors and incorporating local ingredients, this noodle soup is a staple in many Malaysian households and eateries. It features bihun (rice vermicelli) immersed in a tangy, aromatic tomyam broth, made with fresh herbs like daun limau purut (kaffir lime leaves) and serai (lemongrass), and enriched with tender chicken pieces. The result is a comforting, spicy, and sour soup that is both satisfying and invigorating. This dish is especially popular for lunch, offering a light yet protein-rich option that doesn’t weigh you down. Its balance of lean chicken, fresh vegetables, and rice noodles makes it a wholesome choice for those seeking a nutritious meal. The use of local herbs and spices not only enhances flavor but also reflects Malaysia’s culinary diversity and the influence of Thai cuisine, particularly in northern states like Kedah and Perlis. Chicken Bihun Tomyam is perfect for anyone craving a healthy, delicious, and authentically Malaysian lunch.
Bahan-bahan(untuk 1 large bowl (suitable for Malaysian lunch portion))
- 100g Bihun (rice vermicelli) (soaked in water)
- 150g Chicken breast (skinless, sliced thinly)
- 3 leaves Daun limau purut (kaffir lime leaves) (torn)
- 2 stalks Serai (lemongrass) (bruised)
- 3 Cili padi (bird's eye chili) (sliced) - pilihan
- 2 tbsp Tomyam paste (preferably homemade or low-sodium)
- 6 Cherry tomatoes (halved)
- 50g Mushrooms (button or oyster, sliced) - pilihan
- 1 small Carrot (julienned) - pilihan
- 1/2 Onion (sliced)
- 2 cloves Garlic (minced)
- 2 tbsp Lime juice (freshly squeezed)
- 1 tbsp Fish sauce (optional, or use low-sodium soy sauce for vegetarian) - pilihan
- to taste Salt
- 800ml Water (for broth)
- 2 tbsp Fresh coriander (chopped, for garnish) - pilihan
Arahan
- 1
Soak bihun in warm water for 10 minutes until softened. Drain and set aside.
10 minutes
Do not over-soak or bihun will become mushy.
- 2
In a medium pot, heat a small amount of oil. Sauté onion, garlic, and lemongrass until fragrant.
3 minutes
Use minimal oil or cooking spray for a healthier option.
- 3
Add chicken breast slices and cook until they turn white. Stir in tomyam paste and continue to sauté for 2 minutes.
5 minutes
Cut chicken thinly for quicker, even cooking.
- 4
Pour in water and bring to a boil. Add daun limau purut, carrot, mushrooms, and cherry tomatoes.
5 minutes
Adjust vegetables based on your preference and seasonality.
Kenapa hidangan ini sihat
This healthy Chicken Bihun Tomyam recipe uses lean protein, minimal oil, and plenty of fresh vegetables, making it ideal for calorie-conscious eaters. By skipping santan (coconut milk) and choosing whole, unprocessed ingredients, you get all the flavors of traditional tomyam without excess calories or unhealthy fats. Its balanced combination of macronutrients supports steady energy and helps maintain a healthy weight.
Chicken Bihun Tomyam is low in fat and high in protein, thanks to lean chicken breast. The abundance of fresh vegetables adds fiber, vitamins A and C, and important minerals like potassium. Bihun is gluten-free, making it suitable for those avoiding wheat. The use of aromatic herbs like daun limau purut and serai provides antioxidants and anti-inflammatory benefits, while the clear broth keeps calorie content moderate. This dish is also low in saturated fat and can be made with minimal oil.
Petua
- 💡Tip 1: Always use fresh herbs for maximum aroma.
- 💡Tip 2: Slice chicken thinly to ensure even cooking.
- 💡Tip 3: Adjust lime juice and chili according to your preferred level of sourness and spiciness.
Penyimpanan & hidangan
Store soup and bihun separately in airtight containers in the refrigerator for up to 2 days. Reheat soup to boiling before serving; blanch bihun briefly to refresh.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 390.0 kcal |
