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
Arahan langkah demi langkah
Step 1 · Soak suhun (glass noodles) in warm water for 10 minutes until softened
Soak suhun (glass noodles) in warm water for 10 minutes until softened. Drain and set aside.
Step 2 · In a medium pot
In a medium pot, bring 700ml water to a boil. Add serai and daun limau purut to infuse the broth.
Step 3 · Stir in tomyam paste and sliced cili padi
Stir in tomyam paste and sliced cili padi. Simmer for 3 minutes until fragrant.
Step 4 · Add tomato wedges
Add tomato wedges, carrot, and mushrooms. Cook until vegetables are tender but still vibrant.
Step 5 · Add udang to the simmering broth
Add udang to the simmering broth. Cook until prawns turn pink and are just cooked through.
Step 6 · Season soup with soy sauce and lime juice
Season soup with soy sauce and lime juice. Taste and adjust seasoning as needed.
Step 7 · Divide soaked suhun into serving bowls
Divide soaked suhun into serving bowls. Ladle hot tomyam udang soup over noodles.
Step 8 · Garnish with fresh coriander leaves and serve immediately
Garnish with fresh coriander leaves and serve immediately.
Mengapa resipi 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.
Nota tentang tradisi
Suhun Tomyam Udang is popular across Malaysia, especially in urban areas and among the Malaysian Chinese and Malay communities. It reflects the country’s openness to global influences, especially Thai cuisine, yet remains distinctly Malaysian through the use of local herbs and ingredients. Commonly enjoyed for lunch in hawker centers or at home, it’s a go-to for those seeking a spicy, satisfying meal without heaviness.