Suhun Tomyam Udang
Makan Tengah Hari • Malaysia
How to Make Suhun Tomyam Udang (Traditional & Healthy Version)
Suhun Tomyam Udang is a vibrant, tangy Malaysian noodle soup featuring suhun (glass noodles) and succulent udang (prawns) in a hot and sour tomyam broth. This dish beautifully represents Malaysia’s multicultural culinary heritage, combining Thai-influenced tomyam flavors with local ingredients such as serai (lemongrass), daun limau purut (kaffir lime leaves), and cili padi. The clear, spicy broth is both comforting and invigorating, making it a favorite among Malaysians seeking a light yet flavorful meal. Traditionally enjoyed for lunch, Suhun Tomyam Udang is loved for its aromatic broth and springy noodles. Its taste profile reflects the diverse Malaysian palate—spicy, sour, and slightly sweet, with the freshness of local herbs. Choosing suhun makes this dish lower in calories and gluten-free, while the inclusion of prawns provides lean protein. It’s an ideal choice for those looking to experience authentic Malaysian flavors without compromising on health. Whether enjoyed in a bustling local eatery or cooked at home, this dish captures the essence of Malaysia’s vibrant food culture.
Bahan-bahan(untuk 1 medium bowl per serving)
- 60g Suhun (glass noodles) (Soaked in warm water 10 minutes)
- 150g Udang (prawns) (Peeled, deveined, tails on)
- 2 stalks Serai (lemongrass) (Bruised)
- 4 leaves Daun limau purut (kaffir lime leaves) (Torn)
- 2 tbsp Tomyam paste (Preferably homemade or low-sodium)
- 2 Cili padi (bird’s eye chili) (Sliced, adjust to heat preference) - pilihan
- 1 small Tomato (Cut into wedges)
- 1/2 medium Carrot (Julienned)
- 50g Mushrooms (Shiitake or oyster, sliced)
- 2 tbsp Lime juice (Freshly squeezed)
- 1 tbsp Soy sauce (kicap masin) (Low sodium)
- 700ml Water (For broth)
- 2 tbsp Coriander leaves (Chopped, for garnish) - pilihan
Arahan
- 1
Soak suhun (glass noodles) in warm water for 10 minutes until softened. Drain and set aside.
10 minutes
Do not oversoak suhun to prevent mushiness.
- 2
In a medium pot, bring 700ml water to a boil. Add serai and daun limau purut to infuse the broth.
5 minutes
Bruising lemongrass releases its aromatic oils for a richer broth.
- 3
Stir in tomyam paste and sliced cili padi. Simmer for 3 minutes until fragrant.
3 minutes
Adjust chili quantity for desired spiciness.
- 4
Add tomato wedges, carrot, and mushrooms. Cook until vegetables are tender but still vibrant.
5 minutes
Cut vegetables evenly for quicker, even cooking.
Kenapa hidangan ini sihat
This dish is a healthy choice due to its lean protein content, minimal use of oil, and abundant vegetables. The clear broth is low in calories and saturated fat, making it suitable for weight management. Using local herbs and spices enhances flavor without relying on excessive salt or processed ingredients. It’s a balanced meal covering protein, fiber, and micronutrients for a nourishing Malaysian lunch.
Suhun Tomyam Udang is a light, nutrient-rich soup. The prawns are an excellent source of lean protein and essential minerals like selenium and iodine. Vegetables such as carrots, tomatoes, and mushrooms provide vitamins A, C, and fiber, supporting immunity and digestion. Suhun (glass noodles) are naturally gluten-free and low in calories compared to other noodle types. The broth, flavored with fresh local herbs, is low in saturated fat and free from added sugars.
Petua
- 💡Tip 1: Use fresh prawns for the sweetest, cleanest flavor.
- 💡Tip 2: Add lime juice just before serving to keep its zing.
- 💡Tip 3: Soak suhun only until just soft to avoid a mushy texture.
Penyimpanan & hidangan
Store broth and suhun separately in airtight containers in the refrigerator for up to 2 days. Reheat soup to boiling before serving and assemble with fresh herbs.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
