Seafood Tom Yum Instant Noodles
Lunch • Singapore
How to Make Seafood Tom Yum Instant Noodles (Traditional & Healthy Version)
Seafood Tom Yum Instant Noodles are a beloved fusion dish found across Singapore’s bustling hawker centres and modern kopitiams. This flavorful meal combines the bold, spicy-sour notes of traditional Tom Yum with the convenience of instant noodles, creating a satisfying lunch option that’s both quick and delicious. Inspired by Singapore’s unique melting pot culture, this dish often features local seafood and fresh herbs, making it a staple for busy Singaporeans seeking comfort food with a punch. In Singapore, fusion dishes like this reflect our openness to global influences while still honouring local tastes. You’ll find a vegetarian-friendly take on Seafood Tom Yum Instant Noodles that uses plant-based seafood alternatives, allowing everyone to enjoy the iconic flavors without compromising dietary choices. The aromatic soup, enriched with lemongrass and kaffir lime leaves, offers a refreshing lift, while the bouncy noodles and fresh vegetables keep the meal light, hearty, and nutritious. This recipe is the perfect way to enjoy a hawker favourite, made healthier for the calorie-conscious without sacrificing authentic taste.
Ingredients(for 1 generous bowl per person (hawker-style))
- 2 packets Vegetarian instant noodles (choose wholegrain if possible)
- 100g Plant-based prawn or seafood (available at local supermarkets)
- 80g Shimeji mushrooms (fresh, or substitute with enoki)
- 6 Cherry tomatoes (halved for tanginess)
- 2 heads Baby bok choy (sliced)
- 2 tbsp Tom Yum paste (vegetarian) (look for local brands)
- 1 stalk Lemongrass (bruised)
- 3 Kaffir lime leaves (torn)
- 1 Fresh red chilli (sliced, adjust to heat preference) - optional
- 1 tbsp Light soy sauce (low-sodium preferred)
- 1 Lime (cut into wedges)
- 2 tbsp Coriander leaves (chopped, for garnish) - optional
Instructions
- 1
Prepare all vegetables: slice the bok choy, halve cherry tomatoes, and clean mushrooms. Bruise the lemongrass and tear kaffir lime leaves.
5 minutes
Prepping ingredients ahead makes cooking swift and efficient.
- 2
In a pot, bring 800ml water to a boil. Add lemongrass and kaffir lime leaves, simmer for 3 minutes to infuse flavors.
5 minutes
Longer simmering draws more aroma from the herbs.
- 3
Stir in vegetarian Tom Yum paste and soy sauce. Add cherry tomatoes and mushrooms. Cook for 3-4 minutes until vegetables soften.
4 minutes
Tomatoes add tang and natural sweetness, balancing the heat.
- 4
Add plant-based seafood and bok choy. Simmer for 3 minutes until just cooked through.
3 minutes
Do not overcook plant-based seafood for best texture.
Why This Dish is Healthy
By using wholegrain noodles, plenty of fresh vegetables, and plant-based seafood alternatives, this recipe keeps calories and saturated fat low while maximizing nutrients. The spicy, aromatic broth delivers big flavors without excess oil or sodium, making it perfect for those tracking their macros or aiming for a cleaner diet. It’s a guilt-free way to enjoy a Singaporean hawker classic.
This vegetarian Seafood Tom Yum Instant Noodles is rich in dietary fibre from vegetables and wholegrain noodles, and provides plant-based protein. The soup is packed with antioxidants from tomatoes, lime, and herbs, supporting immune health. With minimal added fat and no cholesterol, it’s suitable for heart health. Vitamins B, C, and potassium from the produce further boost nutritional value, making it a balanced meal.
Pro Tips
- 💡Tip 1: Use homemade vegetable stock for a cleaner, richer flavor.
- 💡Tip 2: Adjust Tom Yum paste to taste for more or less heat.
- 💡Tip 3: Add fresh lime just before serving to preserve its bright aroma.
Storage & Serving
Best enjoyed fresh, but the soup can be refrigerated in an airtight container for up to 2 days. Reheat gently and add fresh noodles before serving to maintain texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 360.0 kcal |
