How to Make Seafood Bihun Tomyam (Traditional & Healthy Version)
Seafood Bihun Tomyam is a beloved Malaysian noodle soup that beautifully blends the fiery, tangy flavors of Thai-inspired tomyam with the subtle sweetness of fresh seafood and silky rice vermicelli (bihun). In Malaysia’s multicultural food scene, this dish stands out for its aromatic broth, infused with local herbs like serai (lemongrass), daun limau purut (kaffir lime leaves), and bunga kantan (torch ginger flower). The result is a vibrant and refreshing soup, perfect for lunch in Malaysia’s tropical climate. Malaysians enjoy Seafood Bihun Tomyam for its harmonious mix of spicy, sour, and savory tastes, balanced by the delicate texture of bihun and an abundance of seafood. This dish reflects the country’s rich cultural tapestry, blending influences from Thai, Malay, and Chinese culinary traditions. It’s a satisfying yet light meal, making it a popular choice at hawker stalls and home kitchens alike. Whether enjoyed as a nourishing lunch or a wholesome family meal, Seafood Bihun Tomyam captures the essence of Malaysian comfort food with a healthy twist.
Bahan
Arahan langkah demi langkah
Step 1 · Soak bihun in room temperature water for 10 minutes until softened
Soak bihun in room temperature water for 10 minutes until softened, then drain.
Step 2 · In a pot
In a pot, bring 700ml water to a boil. Add serai (lemongrass), daun limau purut (kaffir lime leaves), and bunga kantan (if using). Simmer for 3 minutes to infuse the broth.
Step 3 · Stir in tomyam paste and fish sauce
Stir in tomyam paste and fish sauce. Add cherry tomatoes and carrot. Simmer for another 3 minutes.
Step 4 · Add prawns
Add prawns, squid, and fish fillet to the simmering broth. Cook until seafood turns opaque (about 3 minutes).
Step 5 · Toss in oyster mushrooms and bird’s eye chili (if using)
Toss in oyster mushrooms and bird’s eye chili (if using). Simmer for 2 more minutes.
Step 6 · While broth simmers
While broth simmers, blanch softened bihun in boiling water for 30 seconds. Drain and divide into serving bowls.
Step 7 · Ladle hot tomyam seafood soup over bihun
Ladle hot tomyam seafood soup over bihun. Garnish with fresh coriander and lime wedges. Serve immediately.
Mengapa resipi ini sihat
This healthy Malaysian recipe is light on calories yet filling due to its high protein and fiber content from seafood and vegetables. The broth is clear and low in fat, and the dish avoids deep-frying or creamy additions. Using fresh, local ingredients ensures optimal nutrition and flavor. It’s a nourishing one-bowl meal that can be enjoyed guilt-free as part of a balanced diet.
Nota tentang tradisi
Seafood Bihun Tomyam is especially popular in the northern states of Malaysia, such as Penang and Kedah, where Thai culinary influences are strong due to proximity. It’s a common dish at local food courts and is often enjoyed during family gatherings or festive celebrations, though not tied to a specific festival. The dish’s versatility and vibrant flavors make it a staple in Malaysia’s multicultural food landscape.