How to Make Tomyam Udang (Traditional & Healthy Version)

Name: How to Make Tomyam Udang (Traditional & Healthy Version)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: thai
Ingredients: 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); 2 tbsp Jus limau nipis (lime juice) (Freshly squeezed); 1 tsp Garam (salt) (To taste); 1 Pandan leaf (Knotted, for aroma)

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.

35 min jumlah2 hidanganSederhana160 kcal / 100g

Bahan

Arahan langkah demi langkah

Step 1 · Prepare all vegetables and herbs

Prepare all vegetables and herbs. Slice ginger and garlic, bruise lemongrass, tear kaffir lime leaves, and knot pandan leaf.

Step 2 · Heat water in a pot

Heat water in a pot. Add lemongrass, ginger, garlic, pandan leaf, and kaffir lime leaves. Simmer to infuse aroma.

Step 3 · Add tofu

Add tofu, oyster mushrooms, tomato, and cili padi. Cook until mushrooms are tender and tofu is heated through.

Step 4 · Season with salt

Season with salt. If using, pour in santan for a creamier texture and richer taste.

Step 5 · Remove from heat

Remove from heat. Stir in lime juice for a fresh, tangy finish.

Step 6 · Garnish with chopped coriander leaves before serving

Garnish with chopped coriander leaves before serving.

Step 7 · Serve hot with steamed rice or on its own as a light lunch

Serve hot with steamed rice or on its own as a light lunch.

Mengapa resipi 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.

Nota tentang tradisi

Tomyam Udang is popular in the northern states of Malaysia, especially Kedah and Penang, where Thai influence blends with local Malay flavors. It’s often served in home kitchens and restaurants as a lunch dish, valued for its invigorating taste and healing properties. The use of aromatic herbs like lemongrass and pandan reflects Malaysia’s love for fresh, vibrant ingredients.

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