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Tom Yam Noodle Soup
Makan Tengah Hari • Malaysia
How to Make Tom Yam Noodle Soup (Traditional & Healthy Version)
Tom Yam Noodle Soup is a beloved dish in Malaysian cuisine, drawing inspiration from the multicultural influences that shape Malaysia’s food landscape. While its roots are in Thai tradition, the Malaysian version incorporates local flavors like serai (lemongrass), daun limau purut (kaffir lime leaves), and cili padi (bird’s eye chili), making it uniquely vibrant and aromatic. This vegetarian Tom Yam is a lighter, healthier take, perfect for lunch and suited to calorie-conscious eaters. The soup’s tangy and spicy notes, combined with springy noodles and a medley of fresh vegetables, make it both satisfying and refreshing. Malaysians commonly enjoy Tom Yam Noodle Soup in mamak stalls and family kitchens, especially during the rainy season when a hot bowl brings comfort. By using santan (coconut milk) and local herbs, this recipe delivers authentic taste without compromising on health. Tom Yam Noodle Soup is a great choice for those seeking a balanced meal, rich in flavor yet mindful of nutritional needs.
Bahan-bahan(untuk 1 medium bowl per person)
- 120g Rice noodles (Mee hoon or kuey teow)
- 4 cups Vegetable broth (Homemade or low-sodium)
- 2 stalks Serai (lemongrass) (Smashed)
- 4 leaves Daun limau purut (kaffir lime leaves) (Torn)
- 3 Cili padi (bird’s eye chili) (Sliced)
- 1 medium Tomato (Cut into wedges)
- 1 cup Mushrooms (Shimeji or oyster mushrooms)
- 100g Tofu (Cubed, firm tofu)
- 1/4 cup Santan (coconut milk) (Optional for creaminess) - pilihan
- 1 Pandan leaf (Tied into a knot)
- 2 tbsp Soy sauce (Low-sodium)
- 2 tbsp Lime juice (Freshly squeezed)
- 1/2 tsp Salt (To taste)
Arahan
- 1
Prepare the rice noodles by soaking in hot water until softened. Drain and set aside.
5 minutes
Do not overcook noodles to maintain texture.
- 2
In a pot, bring vegetable broth to a boil. Add serai, pandan leaf, daun limau purut, and cili padi.
5 minutes
Bruise lemongrass and tear lime leaves for maximum aroma.
- 3
Add tomato wedges, mushrooms, and tofu to the boiling broth. Simmer until vegetables are tender.
8 minutes
Use a variety of mushrooms for depth of flavor.
- 4
Stir in soy sauce, lime juice, salt, and santan (if using). Adjust seasoning to taste.
2 minutes
Taste as you go for perfect balance of sour and salty.
Kenapa hidangan ini sihat
Tom Yam Noodle Soup is a healthy lunch option because it is low in calories, packed with vegetables, and features protein-rich tofu. The use of aromatic Malaysian herbs enhances flavor without relying on excessive oil or salt. Its light, broth-based nature makes it filling yet easy to digest, ideal for weight management and blood sugar control. By opting for plant-based ingredients, this dish supports those seeking vegetarian or even vegan meals.
This vegetarian Tom Yam Noodle Soup incorporates nutrient-rich ingredients like mushrooms, tofu, and tomatoes, providing a good source of plant-based protein, fiber, vitamins A, C, and potassium. Coconut milk, used sparingly, adds healthy fats. Fresh herbs and spices contribute antioxidants, while lime juice boosts vitamin C. The soup is low in saturated fat and free from cholesterol, making it suitable for most diets. Using low-sodium broth and soy sauce helps keep sodium levels in check, supporting heart health.
Petua
- 💡Tip 1: Use fresh herbs for maximum aroma and authentic flavor.
- 💡Tip 2: Adjust chili levels to your heat preference; remove seeds for milder soup.
- 💡Tip 3: Add santan only at the end to prevent curdling and maintain creaminess.
Penyimpanan & hidangan
Store leftover soup (without noodles) in an airtight container in the fridge for up to 2 days. Reheat gently, and add fresh noodles before serving for best texture.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 380.0 kcal |
