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Thai Prawn Soup
Makan Tengah Hari • Malaysia
How to Make Thai Prawn Soup (Traditional & Healthy Version)
Thai Prawn Soup, locally enjoyed in Malaysia as 'Tom Yam Udang', is a vibrant and aromatic dish that showcases the multicultural influences of Thai flavors in Malaysian cuisine. This soup is cherished for its tangy, spicy, and savory notes, thanks to ingredients like serai (lemongrass), daun limau purut (kaffir lime leaves), and cili padi (bird’s eye chili). Its popularity stems from the seamless blend of Thai techniques with Malaysian local produce, such as fresh prawns from the coastal regions and aromatic herbs grown in backyard gardens. Malaysians often savor this soup during lunch, especially in states like Kedah and Penang, where Thai communities have contributed their culinary heritage. The warm, comforting broth is perfect for rainy afternoons or as a light meal when paired with steamed rice. The healthy version featured here reduces oil and sodium while maintaining authentic flavor, making it ideal for calorie-conscious individuals. By using 'santan' (coconut milk) in moderation and plenty of fresh vegetables, you get a wholesome, satisfying meal that fits the Malaysian lifestyle.
Bahan-bahan(untuk 1 generous bowl per person)
- 200g Large prawns (Udang segar, peeled and deveined)
- 2 stalks Serai (lemongrass) (Bruised for aroma)
- 4 leaves Daun limau purut (kaffir lime leaves) (Torn for maximum flavor)
- 3 Cili padi (bird’s eye chili) (Sliced, adjust to taste)
- 1 medium Tomato (Cut into wedges)
- 100g Mushrooms (Shimeji or oyster, sliced)
- 50ml Santan (coconut milk) (Light version)
- 1 Pandan leaf (Knotted for aroma)
- 2 tablespoons Lime juice (Freshly squeezed)
- 500ml Vegetable stock (Homemade or low-sodium)
- 1/2 teaspoon Salt (Pink Himalayan or sea salt)
- 1/4 teaspoon Sugar (Optional, for balance) - pilihan
- 2 tablespoons Coriander leaves (Chopped, for garnish) - pilihan
Arahan
- 1
Prepare all ingredients: peel and devein prawns, slice mushrooms, bruise lemongrass, tear lime leaves, knot pandan leaf, and slice chilies.
5 minutes
Keep all aromatics ready for quick flavor infusion.
- 2
In a pot, bring vegetable stock to a gentle simmer. Add serai, pandan leaf, and daun limau purut to release their fragrance.
5 minutes
Simmer gently to avoid boiling off delicate aromas.
- 3
Add mushrooms, tomato wedges, and sliced cili padi. Simmer for 5 minutes until vegetables soften.
5 minutes
Don’t overcook mushrooms—they should remain tender.
- 4
Add prawns and cook until they turn pink and opaque, about 3 minutes.
3 minutes
Avoid overcooking prawns as they become rubbery.
Kenapa hidangan ini sihat
This Malaysian Thai Prawn Soup is a healthy lunch option because it’s low in calories, high in protein, and packed with antioxidants. The moderate use of santan ensures a creamy texture without excessive fat. Using homemade vegetable stock and limiting salt helps manage sodium intake, supporting heart health. Fresh herbs and lime juice boost flavor and nutrition, making it a wholesome meal for weight management and overall wellness.
Thai Prawn Soup is rich in lean protein from prawns, essential for muscle repair and growth. The use of fresh vegetables like mushrooms and tomatoes provides fiber, vitamins A and C, and antioxidants. Lemongrass and pandan add not only flavor but also beneficial phytonutrients. Light santan offers healthy fats, while the overall dish is low in saturated fat and high in minerals such as potassium and magnesium. The soup is naturally gluten-free and suitable for calorie control.
Petua
- 💡Tip 1: Use fresh prawns for the best flavor and texture.
- 💡Tip 2: Adjust cili padi based on your spice preference for a milder or spicier soup.
- 💡Tip 3: Add lime juice at the end to prevent bitterness and enhance tanginess.
Penyimpanan & hidangan
Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove; avoid boiling to preserve prawn texture. Garnish only after reheating.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 155.0 kcal |
