Tomyam Suhun dengan Tofu
Makan Tengah Hari • Malaysia
How to Make Tomyam Suhun with Tofu (Traditional & Healthy Version)
Tomyam Suhun with Tofu is a beloved vegetarian lunch dish in Malaysia, perfect for those seeking a light yet flavourful meal. Drawing inspiration from the local Thai-influenced Tomyam, this recipe highlights the multicultural essence of Malaysian cuisine, blending aromatic herbs like serai (lemongrass), daun limau purut (kaffir lime leaves), and cili padi for a signature spicy-sour broth. Suhun, or glass noodles, are a staple in many Malaysian households, offering a gluten-free alternative that's gentle on digestion. In Malaysia, Tomyam is often adapted to suit local palates, with fresh tofu added for its creamy texture and protein. The dish is packed with vegetables and local ingredients such as daun ketumbar (coriander leaves) and pandan, making it both nutritious and vibrant. It’s a favourite among vegetarians, health-conscious eaters, and those looking to enjoy a meatless meal without sacrificing flavour. The balance of tangy, spicy, and umami notes makes Tomyam Suhun with Tofu a satisfying choice for lunch, especially during humid afternoons when lighter, refreshing dishes are preferred.
Bahan-bahan(untuk 1 medium bowl per serving)
- 100g Suhun (glass noodles) (mung bean vermicelli)
- 150g Firm tofu (tauhu)
- 2 stalks Serai (lemongrass) (crushed)
- 4 leaves Daun limau purut (kaffir lime leaves) (torn)
- 3 Cili padi (bird's eye chilies) (sliced)
- 2 tbsp Daun ketumbar (coriander leaves) (chopped)
- 1 Pandan leaf (tied into a knot)
- 1 tbsp Tomyam paste (vegetarian, local brand)
- 1 small Carrot (julienned)
- 100g Mushroom (shiitake or oyster, sliced)
- 6 Cherry tomatoes (halved) - pilihan
- 1 tbsp Light soy sauce (for seasoning)
- 500ml Vegetable stock (homemade or low-sodium)
- 1 tbsp Lime juice (fresh)
Arahan
- 1
Soak suhun in warm water for 5 minutes until softened, drain and set aside.
5 minutes
Do not over-soak suhun to keep them springy.
- 2
Heat vegetable stock in a pot. Add serai, pandan leaf, and daun limau purut. Simmer to infuse aroma.
5 minutes
Crush lemongrass for maximum flavour.
- 3
Add tomyam paste, cili padi, and soy sauce. Stir and cook until paste dissolves completely.
3 minutes
Adjust chili quantity for your preferred heat level.
- 4
Add carrot, mushrooms, cherry tomatoes, and tofu. Simmer until vegetables are tender and tofu is heated through.
7 minutes
Use firm tofu so it holds shape in soup.
Kenapa hidangan ini sihat
This vegetarian Tomyam Suhun with Tofu is a healthy lunch option due to its balance of protein, fiber, and low-calorie ingredients. The dish is naturally low in fat, cholesterol-free, and packed with vitamins and minerals from local vegetables and herbs. By using light soy sauce and homemade vegetable stock, sodium is minimized. Tofu and mushrooms provide essential amino acids for muscle repair, while suhun offers a lighter carb base than traditional rice noodles.
Tomyam Suhun with Tofu is rich in plant-based protein from tofu, dietary fiber from vegetables, and complex carbohydrates from suhun. Lemongrass and coriander provide antioxidants and anti-inflammatory compounds. The soup is low in saturated fat, with mushrooms contributing B vitamins and minerals like selenium. Glass noodles are gluten-free, making this dish suitable for those with gluten sensitivities. The use of fresh herbs and lime juice boosts vitamin C and supports immune health.
Petua
- 💡Tip 1: Always use fresh lemongrass and lime for the best aroma.
- 💡Tip 2: For extra flavour, lightly pan-fry tofu before adding to the soup.
- 💡Tip 3: Adjust Tomyam paste to your spice tolerance; homemade paste can be healthier.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid mushy suhun. Add fresh lime and coriander when serving.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 270.0 kcal |
