Kuew Tau Tom Yam
Makan Tengah Hari • Malaysia
How to Make Kuew Tau Tom Yam (Traditional & Healthy Version)
Kuew Tau Tom Yam is a vibrant vegetarian noodle soup beloved across Malaysia for its harmonious blend of spicy, sour, and aromatic flavours. This dish is a testament to Malaysia’s multicultural cuisine, drawing inspiration from Thai influences but uniquely adapted with local ingredients like lemongrass, daun limau purut (kaffir lime leaves), and cili padi. The soup base is infused with fresh herbs and tangy lime, creating an invigorating meal perfect for lunch. In Malaysia, Tom Yam is often enjoyed as a comfort food, especially during rainy days or festive gatherings. Vegetarian Kuew Tau Tom Yam uses flat rice noodles (kuew tau) and an array of fresh vegetables, making it a lighter and healthier alternative to traditional versions. With the absence of animal products, this recipe is suitable for vegetarians and can be easily adapted for vegans. The use of local produce such as tofu, mushrooms, and baby corn adds depth, while the aromatic broth delivers a punchy kick. This healthy, flavourful soup is ideal for those seeking a wholesome Malaysian lunch that’s both satisfying and nutritious.
Bahan-bahan(untuk 1 bowl per person, typical Malaysian lunch portion)
- 180g Kuew tau (flat rice noodles) (Malaysian noodle)
- 4 cups Vegetable broth (Homemade or low-sodium)
- 100g Tofu (Firm, cubed)
- 80g Shiitake mushrooms (Fresh or rehydrated)
- 50g Baby corn (Sliced)
- 1 small Carrot (Julienned)
- 3 leaves Daun limau purut (kaffir lime leaves) (Torn)
- 1 stalk Serai (lemongrass stalk) (Bruised)
- 2 Cili padi (bird’s eye chili) (Sliced)
- 1 Lime (Juiced)
- 1/4 cup Santan (coconut milk) (Light, optional for creaminess) - pilihan
- 1 tablespoon Soy sauce (Low sodium)
- 1/4 teaspoon Salt (To taste)
- 1 Pandan leaf (Tied in a knot) - pilihan
- 2 stalks Spring onion (Sliced, for garnish) - pilihan
Arahan
- 1
Prepare the kuew tau noodles by soaking them in warm water for 5 minutes or boiling as per package instructions. Drain and set aside.
5 minutes
Do not overcook noodles to maintain texture.
- 2
Heat the vegetable broth in a pot. Add serai (lemongrass), daun limau purut (kaffir lime leaves), and pandan leaf. Simmer for 7 minutes to infuse aroma.
7 minutes
Bruise lemongrass for maximum flavour release.
- 3
Add carrot, baby corn, shiitake mushrooms, and tofu cubes. Cook until vegetables are tender, about 5 minutes.
5 minutes
Ensure tofu is firm to prevent breaking.
- 4
Stir in cili padi, soy sauce, and salt. Simmer for 2 minutes. Adjust heat level by adding more or fewer chilies.
2 minutes
Taste and adjust seasoning as desired.
Kenapa hidangan ini sihat
This vegetarian version of Kuew Tau Tom Yam is packed with fibre and antioxidants from its array of vegetables and herbs. By omitting animal products and using fresh Malaysian ingredients, it supports weight management and overall wellness. The recipe is low in cholesterol and can be adapted for vegan diets, making it a healthy choice for lunch and those seeking authentic Malaysian flavours without excess calories.
Kuew Tau Tom Yam is rich in vitamins A and C from fresh vegetables like carrots and baby corn. Tofu provides plant-based protein, while mushrooms add minerals such as selenium and potassium. Lemongrass and lime leaves are naturally anti-inflammatory and help boost digestion. Using light santan and low-sodium soy sauce ensures the dish is heart-healthy and lower in saturated fat, making it suitable for calorie-conscious diets.
Petua
- 💡Tip 1: Use fresh lemongrass and lime leaves for the most aromatic broth.
- 💡Tip 2: Adjust cili padi to your preferred level of spiciness.
- 💡Tip 3: Garnish with fresh herbs like cilantro and spring onion for added freshness.
Penyimpanan & hidangan
Store the soup and noodles separately in airtight containers in the refrigerator for up to 2 days. Reheat the soup gently and add noodles just before serving to maintain texture.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
