Tomyam Campur dengan Tofu
Makan Tengah Hari • Malaysia
How to Make Tomyam Campur with Tofu (Traditional & Healthy Version)
Tomyam Campur with Tofu is a vibrant Malaysian vegetarian soup inspired by the multicultural flavors found across the country, especially in regions where Thai and Malay influences blend. Known for its aromatic broth, this dish combines local ingredients such as serai (lemongrass), daun limau purut (kaffir lime leaves), cili padi, and fresh sayur-sayuran (vegetables) with silky tofu, making it a beloved lunch option in Malaysian homes. The harmonious balance of spicy, sour, and umami notes creates an invigorating meal that awakens the senses. This healthy Tomyam Campur showcases Malaysia’s culinary melting pot, adapting the classic tomyam to local tastes with an emphasis on lighter, plant-based ingredients. It’s both satisfying and gentle on the waistline, perfect for calorie counters and those seeking nutritional balance. The use of tofu adds protein without heaviness, while the medley of local vegetables delivers fiber and antioxidants. Enjoyed hot, this soup is a crowd-pleaser at family gatherings or a comforting lunch during the rainy season, embodying the warmth and diversity of Malaysian cuisine.
Bahan-bahan(untuk 1 large soup bowl, typical Malaysian portion)
- 200g Firm tofu (Tauhu)
- 2 stalks Serai (Lemongrass, bruised)
- 4 leaves Daun limau purut (Kaffir lime leaves, torn)
- 3 Cili padi (Bird's eye chili, sliced)
- 1 medium Tomato (Cut into wedges)
- 1 small Carrot (Sliced)
- 1 cup Cabbage (Shredded) - pilihan
- 1 cup Oyster mushroom (Cendawan tiram)
- 2 cloves Bawang putih (Garlic, minced)
- 1 small Bawang besar (Red onion, sliced)
- 750ml Air (Water)
- 1 Limau nipis (Lime, juiced)
- 1 tsp Garam (Salt)
- 2 tbsp Sos tomyam paste (Vegetarian, Malaysian-style)
- 2 tbsp Daun ketumbar (Coriander leaves, chopped) - pilihan
Arahan
- 1
Prepare all vegetables by washing, slicing, and setting aside. Cube the tofu into bite-sized pieces.
5 minutes
Use firm tofu for best texture in soup.
- 2
In a pot, heat a splash of water and add bawang putih and bawang besar. Sauté until fragrant.
3 minutes
Skip oil for a lighter, low-calorie soup.
- 3
Add serai, daun limau purut, and cili padi to the pot. Stir briefly to release their aromas.
2 minutes
Bruise lemongrass for maximum flavor extraction.
- 4
Pour in water and bring to a boil. Add sos tomyam paste, stirring until well combined.
5 minutes
Use vegetarian tomyam paste for a plant-based soup.
Kenapa hidangan ini sihat
Our recipe uses minimal oil, relies on fresh, local vegetables, and features tofu as a lean protein source, making it suitable for those seeking a balanced, heart-healthy meal. The absence of animal products and processed ingredients helps keep calories in check while maximizing nutrient density, making this tomyam campur a top choice for weight management, vegetarians, and anyone seeking a nourishing, flavorful lunch.
This Tomyam Campur with Tofu is packed with plant-based protein from tauhu and a colorful array of vitamins, minerals, and antioxidants thanks to the fresh vegetables and herbs. Lemongrass and lime leaves are known for their anti-inflammatory and digestive benefits, while cili padi boosts metabolism. Low in saturated fat and free from cholesterol, this soup is an excellent source of dietary fiber, vitamin C, potassium, and phytonutrients, supporting overall health and immunity.
Petua
- 💡Tip 1: Use only fresh herbs for the best aroma and flavor.
- 💡Tip 2: Adjust the chili level to suit your heat preference.
- 💡Tip 3: Add the lime juice only at the end to maintain its tanginess.
Penyimpanan & hidangan
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove; add a splash of water if needed. Avoid freezing as tofu texture may change.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 180.0 kcal |
