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Tomyam Udang
Makan Tengah Hari • Malaysia
How to Make Tomyam Udang (Traditional & Healthy Version)
Tomyam Udang is a beloved Malaysian soup that beautifully blends spicy, sour, and aromatic flavors, reflecting Malaysia's multicultural culinary heritage. Originally inspired by Thai cuisine, Tomyam Udang has been adapted in Malaysia using local ingredients such as serai (lemongrass), daun limau purut (kaffir lime leaves), and cili padi, giving it a unique Malaysian identity. This vegetarian version swaps out the traditional udang (prawns) for tofu and mushrooms, making it suitable for plant-based diets while retaining the classic taste profile. Malaysians enjoy Tomyam Udang for its bold flavors and comforting warmth, often served as a lunch staple in homes and eateries. The use of fresh herbs and spices, like bawang putih (garlic), halia (ginger), and daun pandan, ensures a fragrant and nourishing meal. Tomyam Udang is not only a celebration of Malaysia's love for vibrant, health-conscious food but also a testament to the country's ability to harmonize influences from different cultures into a cohesive culinary experience.
Bahan-bahan(untuk 1 medium-sized bowl per person)
- 2 stalks Serai (lemongrass) (Bruised for aroma)
- 4 leaves Daun limau purut (kaffir lime leaves) (Torn for fragrance)
- 3 Cili padi (bird’s eye chili) (Sliced, adjust to taste)
- 1 inch Halia (ginger) (Sliced thin)
- 3 cloves Bawang putih (garlic) (Crushed)
- 200g Tofu (Firm, cubed)
- 1 cup Cendawan tiram (oyster mushrooms) (Torn into pieces)
- 1 Tomato (Quartered)
- A handful Daun ketumbar (coriander leaves) (Chopped, for garnish)
- 4 cups Air (water) (For soup base)
- 1/4 cup Santan (coconut milk) (Optional, for creaminess) - pilihan
- 2 tbsp Jus limau nipis (lime juice) (Freshly squeezed)
- 1 tsp Garam (salt) (To taste)
- 1 Pandan leaf (Knotted, for aroma) - pilihan
Arahan
- 1
Prepare all vegetables and herbs. Slice ginger and garlic, bruise lemongrass, tear kaffir lime leaves, and knot pandan leaf.
5 minutes
Prepping ingredients ahead enhances flavor extraction.
- 2
Heat water in a pot. Add lemongrass, ginger, garlic, pandan leaf, and kaffir lime leaves. Simmer to infuse aroma.
5 minutes
Simmer gently to avoid bitterness from herbs.
- 3
Add tofu, oyster mushrooms, tomato, and cili padi. Cook until mushrooms are tender and tofu is heated through.
7 minutes
Use firm tofu to prevent it from breaking apart.
- 4
Season with salt. If using, pour in santan for a creamier texture and richer taste.
3 minutes
Add santan gradually to control creaminess.
Kenapa hidangan ini sihat
This vegetarian Tomyam Udang is a wholesome, low-calorie meal ideal for calorie tracking. It uses fresh, local ingredients and avoids deep-frying or heavy oils. Tofu and mushrooms give sustained energy without excess fat, while the aromatic herbs help with digestion. The soup is hydrating, nutrient-rich, and easy to digest, making it a smart lunch choice for weight loss and overall wellness.
Tomyam Udang (vegetarian version) is packed with vitamins and minerals from fresh vegetables and herbs. Lemongrass and kaffir lime leaves provide antioxidants, while tofu and mushrooms offer plant-based protein, fiber, and essential amino acids. Lime juice supplies vitamin C, and santan (if used) adds healthy fats. The absence of animal products makes this dish low in cholesterol and suitable for many dietary preferences.
Petua
- 💡Tip 1: Use fresh lemongrass and kaffir lime leaves for maximum fragrance.
- 💡Tip 2: Adjust cili padi to your preferred spice level.
- 💡Tip 3: Add lime juice only after cooking to retain its tangy freshness.
Penyimpanan & hidangan
Store leftover Tomyam Udang in an airtight container in the fridge for up to 2 days. Reheat gently on the stove for best flavor. Avoid freezing as herbs may lose aroma.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 160.0 kcal |
