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Bihun Tomyam Vegetarian
Makan Tengah Hari • Malaysia
How to Make Vegetarian Bihun Tomyam (Traditional & Healthy Version)
Vegetarian Bihun Tomyam is a flavour-packed Malaysian noodle soup that beautifully showcases the country’s multicultural culinary heritage. Combining the aromatic spices and herbs found in local markets—like serai (lemongrass), daun limau purut (kaffir lime leaves), and cili padi—this dish is a Malaysian twist on the classic tomyam, made entirely vegetarian. The use of bihun (rice vermicelli) makes it naturally gluten-free and light, while the broth stays aromatic and spicy without any animal-based ingredients. In Malaysia, tomyam is beloved for its bold, tangy, and spicy notes, making it a staple at hawker stalls and home kitchens alike. Vegetarian Bihun Tomyam is a fantastic choice for lunch, especially for those seeking a lighter yet satisfying meal. Its vibrant blend of local vegetables and herbs provides authentic taste while aligning with a health-conscious lifestyle. The dish is often enjoyed during the rainy season, offering warmth and comfort with every slurp, and is a testament to the country’s appreciation for plant-based options within its rich food culture.
Bahan-bahan(untuk 1 large bowl per serving)
- 120g Bihun (rice vermicelli) (soaked in warm water)
- 2 stalks Serai (lemongrass) (bruised)
- 4 leaves Daun limau purut (kaffir lime leaves) (torn)
- 3 Cili padi (bird's eye chilli) (smashed)
- 5 pieces Shiitake mushrooms (fresh or soaked dried, sliced)
- 1 small Carrot (thinly sliced)
- 1 medium Tomato (quartered)
- 100g Tofu (firm, cubed, pan-fried)
- 2 stalks Daun bawang (spring onion) (sliced)
- 2 tbsp Tomyam paste (vegetarian) (ensure no belacan/shrimp paste)
- 1 Limau nipis (lime) (cut into wedges)
- 50ml Santan (coconut milk) (optional, for creaminess) - pilihan
- to taste Salt
- 1 tbsp Cooking oil (preferably canola or sunflower)
- 750ml Water
Arahan
- 1
Soak bihun in warm water for 5-7 minutes until soft, then drain and set aside.
7 minutes
Do not over-soak bihun to prevent it from turning mushy.
- 2
Heat oil in a pot. Sauté serai, daun limau purut, and cili padi until fragrant.
3 minutes
Use medium heat to release aroma without burning the herbs.
- 3
Add tomyam paste and continue to sauté for another 1-2 minutes.
2 minutes
Stir constantly to prevent the paste from sticking.
- 4
Pour in water, bring to a boil, then add mushrooms, carrots, and tomato. Simmer until vegetables are tender.
8 minutes
Keep the lid slightly open to retain the broth’s aroma.
Kenapa hidangan ini sihat
Choosing Vegetarian Bihun Tomyam as a lunch option supports a balanced, plant-based diet. It is low in saturated fat, rich in fresh vegetables, and uses minimal oil. The absence of meat and dairy makes it suitable for those monitoring cholesterol or seeking heart-healthy meals. Additionally, the herbs and spices boost metabolism and immunity, making it ideal for health-conscious individuals seeking authentic Malaysian flavour.
This Vegetarian Bihun Tomyam is packed with fibre from fresh vegetables like carrots, tomatoes, and mushrooms, supporting digestive health. Tofu provides plant-based protein, while the use of bihun keeps the dish naturally gluten-free and lower in fat. Lemongrass and kaffir lime leaves add antioxidants and essential oils, and santan (if used) offers beneficial medium-chain fatty acids. The dish is low in cholesterol and contains important vitamins such as vitamin C, vitamin A, and minerals like potassium.
Petua
- 💡Tip 1: Use only vegetarian tomyam paste to ensure the dish is meat-free.
- 💡Tip 2: Add fresh herbs like daun ketumbar (coriander) before serving for extra aroma.
- 💡Tip 3: Adjust the amount of cili padi to control spiciness according to your preference.
Penyimpanan & hidangan
Store leftover soup and bihun separately in airtight containers in the fridge for up to 2 days. Reheat soup gently and soak bihun in hot water before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 340.0 kcal |
