Tom Yum Noodles
Hawker • Singapore
About Tom Yum Noodles
Thai-inspired spicy and sour noodle soup — popular hawker fusion
How to Make Tom Yum Noodles (Traditional & Healthy Version)
Tom Yum Noodles is a beloved dish at many Singaporean hawker centres and kopitiams, reflecting the city’s vibrant culinary fusion. While Tom Yum’s roots trace back to Southeast Asia, Singapore has truly made it its own, marrying the bold, tangy broth with silky rice noodles and a medley of fresh seafood and vegetables. Locals love the lively combination of lemongrass, kaffir lime, and chili, which create a zesty, aromatic soup base that is both invigorating and comforting. In Singapore, Tom Yum Noodles is often enjoyed as a hearty lunch or a satisfying dinner, especially on rainy days. The dish strikes a balance between spice, sourness, and umami, making it a popular choice for those seeking both comfort and excitement in a single bowl. Singapore’s unique take often includes the addition of fish balls, prawns, and sometimes tofu puffs, reflecting the multicultural, fusion flavors found in local hawker culture. This healthy version keeps the authentic flavors while using lean protein and plenty of fresh vegetables, offering a guilt-free way to enjoy this local favorite.
Ingredients(for 1 hearty bowl (approx. 400g) per serving)
- 120g Rice vermicelli noodles (bee hoon)
- 8 large Prawns (peeled and deveined)
- 6 Fish balls (Singapore style)
- 4 Shiitake mushrooms (sliced)
- 8 Cherry tomatoes (halved)
- 4 Kaffir lime leaves (torn)
- 1 Lemongrass stalk (bruised and sliced)
- 1 Red chili (sliced, optional for less heat) - optional
- 750ml Low-sodium chicken stock
- 1 tbsp Light soy sauce (less salt, Singapore style)
- 2 tbsp Lime juice (freshly squeezed)
- 2 tbsp Fresh coriander (chopped, for garnish) - optional
Instructions
- 1
Soak rice vermicelli noodles in warm water for 10 minutes until softened. Drain and set aside.
10 minutes
Avoid over-soaking for the perfect noodle texture.
- 2
In a pot, bring low-sodium chicken stock to a gentle boil. Add lemongrass, kaffir lime leaves, and sliced chili. Simmer for 5 minutes to infuse flavors.
5 minutes
Bruise lemongrass to release more aroma.
- 3
Add sliced shiitake mushrooms and cherry tomatoes to the broth. Simmer for another 3 minutes until vegetables are slightly tender.
3 minutes
Use fresh mushrooms for better flavor and nutrients.
- 4
Add prawns and fish balls to the simmering broth. Cook until prawns turn pink and fish balls float, about 3 minutes.
3 minutes
Do not overcook prawns to keep them juicy.
Why This Dish is Healthy
Choosing Tom Yum Noodles is a smart option for those monitoring calories or seeking a balanced meal. The dish uses minimal oil, relies on natural aromatics for flavor, and is loaded with vegetables. The lean seafood offers high-quality protein, supporting muscle recovery, while the rice noodles provide sustained energy without excess fat. It's a delicious and nourishing way to enjoy Singaporean hawker fare.
This Tom Yum Noodles recipe is packed with lean protein from prawns and fish balls, complex carbohydrates from rice vermicelli, and a spectrum of vitamins and minerals from fresh mushrooms, tomatoes, and herbs. The broth, infused with lemongrass and kaffir lime, is low in fat while delivering antioxidants. Using a light soy sauce and low-sodium stock helps keep sodium levels in check, making it a heart-healthy option.
Pro Tips
- 💡Tip 1: Always add lime juice at the end to maintain its vibrant flavor.
- 💡Tip 2: For extra depth, add a few slices of ginger to the broth.
- 💡Tip 3: Adjust chili according to your spice tolerance for the perfect heat level.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep noodles and broth separate to maintain texture. Reheat broth gently and assemble before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 420.0 kcal |
| Protein | 18.0 g |
| Carbohydrates | 50.0 g |
| Total Fat | 16.0 g |
| Fiber | 2.0 g |
