Sup Tomyam Suhun dengan Makanan Laut
Makan Tengah Hari • Malaysia
How to Make Tomyam Suhun Soup with Seafood (Traditional & Healthy Version)
Tomyam Suhun Soup with Seafood is a vibrant, aromatic Malaysian lunch dish loved for its spicy-sour broth, silky suhun (glass noodles), and fresh seafood. Originating from the Thai-influenced regions of Malaysia, especially Kedah and Penang, this soup reflects Malaysia’s multicultural cuisine – blending Thai, Malay, and Chinese flavours. The dish is traditionally served hot, perfect for Malaysia’s humid weather, with local ingredients like serai (lemongrass), daun limau purut (kaffir lime leaves), and cili padi (bird’s eye chilli) creating a complex, addictive taste. Tomyam’s popularity comes from its balance: the tang from limau nipis (lime), the sweetness of suhun, and the umami-rich seafood, all in a health-conscious broth. It’s a great choice for lunch, energizing yet light, and commonly found in Malaysian homes and restaurants. Local cooks often add mushrooms and vegetables, making it suitable for vegetarian diets, and it’s easily adaptable for various health needs. Tomyam Suhun Soup with Seafood embodies Malaysia’s regional pride, bringing comfort and a celebration of local produce to every bowl.
Bahan-bahan(untuk 1 generous bowl with suhun and seafood)
- 100g Suhun (glass noodles) (soaked)
- 2 stalks Serai (lemongrass) (bruised)
- 4 leaves Daun limau purut (kaffir lime leaves) (torn)
- 3 Cili padi (bird’s eye chillies) (sliced)
- 2 cloves Bawang putih (garlic) (chopped)
- 2 Bawang merah (shallots) (chopped)
- 150g Seafood mix (prawns, squid, mussels) (cleaned)
- 50g Cendawan (mushrooms) (sliced)
- 1 Pandan leaf (knotted) - pilihan
- 2 tbsp Tomyam paste (use Malaysian brands, vegetarian version)
- 700ml Air (water)
- 1 Limau nipis (lime) (juiced)
- to taste Garam (salt)
- 2 tbsp Daun ketumbar (coriander leaves) (chopped, for garnish) - pilihan
Arahan
- 1
Soak suhun in warm water for 10 minutes until softened. Drain and set aside.
10 minutes
Do not over-soak suhun; it should stay springy.
- 2
Heat a pot over medium heat. Add chopped bawang putih and bawang merah, sauté until fragrant.
3 minutes
Use minimal oil for a healthier soup.
- 3
Add serai, daun limau purut, pandan leaf, cili padi, and tomyam paste. Stir for 2 minutes to release aroma.
2 minutes
Bruising lemongrass intensifies its flavour.
- 4
Pour in water and bring to a boil. Add mushrooms, simmer for 5 minutes.
5 minutes
Simmer gently to preserve nutrients.
Kenapa hidangan ini sihat
This Malaysian Tomyam Suhun Soup is a healthy lunch choice due to its balanced macronutrients, low calorie count, and abundance of vegetables and seafood. Using fresh, local ingredients enhances nutrient density and flavour without excess calories or sodium. The absence of dairy and heavy oils supports weight management, and the soup’s spicy-sour profile aids digestion and metabolism. It’s suitable for calorie tracking, diabetic diets, and those seeking nutritious, delicious meals.
Tomyam Suhun Soup with Seafood is packed with lean protein from seafood, complex carbohydrates from suhun, and fibre from mushrooms and herbs. Lemongrass and kaffir lime leaves offer antioxidants, while chillies provide vitamin C. The soup is low in saturated fat, especially when cooked with minimal oil, and is rich in minerals like potassium, magnesium, and zinc. Glass noodles are gluten-free and suitable for sensitive diets. This recipe avoids santan (coconut milk) and uses vegetarian tomyam paste, making it lighter and more heart-friendly.
Petua
- 💡Tip 1: Use fresh serai and daun limau purut for authentic aroma.
- 💡Tip 2: Add lime juice just before serving to preserve vitamin C.
- 💡Tip 3: Adjust cili padi to your spice tolerance – Malaysian tomyam is traditionally fiery!
Penyimpanan & hidangan
Store soup in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking seafood. Suhun may absorb broth; add extra water when reheating.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 340.0 kcal |
