Tomyam Goong
Makan Tengah Hari • Malaysia
How to Make Tomyam Goong (Traditional & Healthy Version)
Tomyam Goong is a vibrant, spicy and tangy soup that has become a beloved dish in Malaysia’s multicultural cuisine, especially among those who crave bold flavors for lunch. While its roots are in Thai cuisine, the Malaysian version of Tomyam Goong is often infused with local ingredients like pandan leaves, serai (lemongrass), and cili padi, giving it a uniquely local twist. Traditionally enjoyed in bustling hawker centers and family kitchens from Penang to Johor, Tomyam Goong is known for its aromatic broth, loaded with fresh vegetables and fragrant herbs. This vegetarian adaptation respects Malaysia’s diverse palate, using tofu and mushrooms instead of seafood, making it suitable for vegetarians while still retaining the characteristic spicy and sour punch. With fresh lime juice, galangal, and daun limau purut (kaffir lime leaves), this soup delivers a refreshing taste experience and can easily be adjusted to suit different dietary needs. Perfect for lunch, Tomyam Goong is light yet satisfying, reflecting Malaysia’s commitment to healthy, flavorful eating.
Bahan-bahan(untuk 1 medium bowl per person)
- 3 cups Vegetable broth (Use homemade for best flavor)
- 2 stalks Serai (lemongrass) (Bruised)
- 1 inch Galangal (Sliced)
- 4 leaves Daun limau purut (kaffir lime leaves) (Torn)
- 2 Cili padi (bird’s eye chili) (Sliced)
- 1 Pandan leaf (Knotted)
- 100g Tofu (Cubed, firm)
- 100g Mushrooms (Shimeji or oyster)
- 1 Tomatoes (Cut into wedges)
- 1 Carrots (Sliced thin)
- 2 tbsp Lime juice (Freshly squeezed)
- 2 tsp Light soy sauce (Low sodium)
- 1/2 tsp Salt (To taste)
- 1/2 tsp Sugar (Optional) - pilihan
- 1 tbsp Coriander leaves (For garnish) - pilihan
Arahan
- 1
Prepare all ingredients: slice galangal, bruise serai, tear kaffir lime leaves, knot pandan, cube tofu, and slice vegetables.
5 minutes
Having all ingredients ready before cooking speeds up the process and ensures flavors are well extracted.
- 2
In a pot, add vegetable broth and bring to a gentle boil. Add serai, galangal, pandan leaf, kaffir lime leaves, and cili padi.
5 minutes
Let the broth simmer to release the aroma from the herbs.
- 3
Add carrots, tomatoes, and mushrooms to the simmering broth. Cook until vegetables are tender.
5 minutes
Do not overcook vegetables to retain their nutrients and texture.
- 4
Gently add tofu cubes and cook for another 3 minutes. Stir occasionally to avoid breaking the tofu.
3 minutes
Use firm tofu for best results.
Kenapa hidangan ini sihat
This dish is a healthy choice because it uses fresh, whole vegetables and tofu, avoiding deep frying or heavy oils. The aromatic herbs boost flavor without adding calories, and the soup format encourages hydration. With minimal salt and sugar, this Tomyam Goong is suitable for calorie-conscious eaters and those managing cholesterol or blood sugar levels. It’s versatile, allowing for easy substitution to suit dietary needs, making it a great addition to a healthy Malaysian lunch routine.
Tomyam Goong is rich in vitamins A and C from carrots, tomatoes, and lime juice, and provides plant-based protein from tofu and mushrooms. The broth is low in fat, and the use of local herbs like serai and galangal adds antioxidants and anti-inflammatory properties. Lemongrass and kaffir lime leaves aid digestion, while mushrooms contribute minerals such as selenium and potassium. This vegetarian soup is naturally low in calories and can easily fit into a balanced diet.
Petua
- 💡Tip 1: Use fresh herbs for the best aroma—dried versions lose flavor.
- 💡Tip 2: Adjust cili padi for preferred spice level; remove seeds for less heat.
- 💡Tip 3: Add lime juice only after turning off the heat to preserve its tang.
Penyimpanan & hidangan
Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding fresh lime juice and coriander before serving to revive flavors.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 160.0 kcal |
