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Spicy Thai Noodle Soup
Makan Tengah Hari • Malaysia
How to Make Spicy Thai Noodle Soup (Traditional & Healthy Version)
Spicy Thai Noodle Soup, locally enjoyed in Malaysia as 'Sup Mi Thai Pedas', is a vibrant, vegetarian dish that brings together the multicultural influences of Malaysian cuisine. This soup is a staple in many Malaysian homes, especially among communities who love bold, tangy flavors. Featuring fresh noodles, aromatic herbs like pandan and lemongrass, and a medley of vegetables, this dish offers a delightful balance of spice and zest that is both comforting and invigorating. The origins of Spicy Thai Noodle Soup trace back to Malaysia’s thriving Thai communities, particularly in northern states such as Kedah and Kelantan. Malaysians have adapted the soup to suit local tastes, using ingredients like santan (coconut milk) for creaminess and cili padi for extra heat. Perfect for lunch, this soup is nourishing and light, making it a great option for those seeking a wholesome yet flavorful meal. The fresh herbs and spices used highlight the unique Malaysian culinary heritage, making it a must-try for anyone wanting to experience authentic Malaysian vegetarian cooking.
Bahan-bahan(untuk 1 medium bowl per person)
- 120g Rice noodles (Mi beras)
- 3 cups Vegetable broth (Homemade or low-sodium)
- 1/2 cup Santan (coconut milk) (Light santan for health)
- 2 stalks Lemongrass (Serai, bruised)
- 1 piece Pandan leaf (Daun pandan, tied)
- 2 Cili padi (bird’s eye chili) (Finely chopped)
- 1 small Carrot (Julienned)
- 4 Shiitake mushrooms (Sliced)
- 100g Tofu (Cubed, firm)
- 50g Kacang panjang (long beans) (Chopped)
- 1 Lime (Cut into wedges)
- 2 tbsp Coriander leaves (Daun ketumbar, chopped) - pilihan
Arahan
- 1
Prepare all ingredients by washing, chopping, and slicing vegetables, tofu, and herbs. Bruise lemongrass and tie pandan leaf for easier removal after cooking.
5 minutes
Cut vegetables evenly for better texture and presentation.
- 2
In a medium pot, heat vegetable broth. Add lemongrass, pandan leaf, and cili padi. Simmer for 10 minutes to infuse flavors.
10 minutes
Cover the pot to intensify aroma and flavor extraction.
- 3
Add carrots, mushrooms, tofu, and kacang panjang to the pot. Cook until vegetables are tender but still vibrant.
5 minutes
Do not overcook vegetables to retain nutrients and crunch.
- 4
Stir in santan (coconut milk) and allow the soup to gently simmer. Remove pandan and lemongrass before serving.
3 minutes
Use light santan for lower fat content while keeping the soup creamy.
Kenapa hidangan ini sihat
Spicy Thai Noodle Soup is a healthy choice for lunch because it is low in saturated fat, high in fiber, and packed with plant-based proteins. The use of fresh local vegetables and herbs ensures maximum nutrition and flavor without relying on processed ingredients. This soup is also easily adaptable for various dietary needs, including vegan and diabetic-friendly options.
This vegetarian Spicy Thai Noodle Soup is rich in vitamins A and C, thanks to carrots and long beans. The tofu provides plant-based protein, while mushrooms add antioxidants and fiber. Santan (coconut milk) offers healthy fats, and lime contributes vitamin C. Using vegetable broth keeps the sodium levels lower, making this soup suitable for most diets. The herbs and spices not only enhance flavor but also offer anti-inflammatory properties.
Petua
- 💡Tip 1: Use fresh herbs for maximum aroma and health benefits.
- 💡Tip 2: Adjust chili level to suit your heat preference.
- 💡Tip 3: Add a splash of soy sauce for extra umami if desired.
Penyimpanan & hidangan
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently and add fresh lime and coriander before serving for best flavor.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 390.0 kcal |
