How to Make Tom Yam Noodle Soup (Traditional & Healthy Version)

Name: How to Make Tom Yam Noodle Soup (Traditional & Healthy Version)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: malaysia
Ingredients: 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); 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)

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.

35 min jumlah2 hidanganSederhana380 kcal / 100g

Bahan

Arahan langkah demi langkah

Step 1 · Prepare the rice noodles by soaking in hot water until softened

Prepare the rice noodles by soaking in hot water until softened. Drain and set aside.

Step 2 · In a pot

In a pot, bring vegetable broth to a boil. Add serai, pandan leaf, daun limau purut, and cili padi.

Step 3 · Add tomato wedges

Add tomato wedges, mushrooms, and tofu to the boiling broth. Simmer until vegetables are tender.

Step 4 · Stir in soy sauce

Stir in soy sauce, lime juice, salt, and santan (if using). Adjust seasoning to taste.

Step 5 · Remove pandan leaf

Remove pandan leaf, serai, and lime leaves. Divide noodles into bowls.

Step 6 · Pour hot Tom Yam soup over noodles

Pour hot Tom Yam soup over noodles. Garnish with fresh coriander and additional lime if desired.

Step 7 · Serve immediately while hot

Serve immediately while hot. Enjoy with a side of sambal if preferred.

Mengapa resipi 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.

Nota tentang tradisi

Tom Yam Noodle Soup, though inspired by Thai cuisine, is widely adapted in Malaysia, especially in urban centers like Kuala Lumpur and Penang. It reflects Malaysia’s multicultural food heritage, combining Thai flavors with local ingredients like pandan, lemongrass, and tofu. Traditionally eaten for lunch or dinner, Tom Yam is popular in both Malay and Chinese communities, often served in hawker stalls and homes. Its popularity surges during monsoon seasons, offering warmth and comfort.

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