Tom Yum Soup with Rice Noodles
Lunch • Singapore
How to Make Tom Yum Soup with Rice Noodles (Traditional & Healthy Version)
Tom Yum Soup with Rice Noodles is a beloved dish in Singapore's vibrant kopitiams and hawker centres, reflecting the city’s passion for fusion flavours. While Tom Yum has roots in Thai cuisine, Singaporean hawker culture has warmly embraced and adapted it, often serving it with silky rice noodles and a medley of fresh local vegetables. The result is a zesty, aromatic soup that’s perfect for our tropical climate—light yet deeply satisfying. In Singapore, you’ll find vegetarian Tom Yum Soup with Rice Noodles as a popular meat-free option, balancing tangy, spicy, and savoury notes in every spoonful. The soup is infused with lemongrass, kaffir lime leaves, and galangal, bringing out the bold, punchy flavours that Singaporeans love. This dish is not only delicious but also customizable, making it a staple for lunch at both modern cafés and traditional kopitiams. Its comforting warmth and lively taste make it a great choice for those seeking a healthy, flavour-packed meal that fits seamlessly into the Singaporean food scene.
Ingredients(for 1 large kopitiam-style bowl)
- 120g Rice noodles (bee hoon)
- 4 cups Vegetable stock (low-sodium)
- 2 Lemongrass stalks (bruised)
- 4 Kaffir lime leaves (torn)
- 2 slices Galangal (fresh, or ginger as substitute)
- 2 Bird’s eye chilli (sliced, chilli padi) - optional
- 6 Cherry tomatoes (halved)
- 6 Shiitake mushrooms (sliced)
- 100g Firm tofu (cubed, tau kwa)
- 2 tbsp Light soy sauce (low-sodium)
- 2 tbsp Lime juice (freshly squeezed)
- 1 tsp Brown sugar
- 2 tbsp Fresh coriander (chopped, daun ketumbar) - optional
Instructions
- 1
Soak rice noodles (bee hoon) in hot water for 5-7 minutes until just softened. Drain and set aside.
7 minutes
Don’t over-soak noodles to keep them springy.
- 2
In a large pot, bring vegetable stock to a gentle boil. Add bruised lemongrass, kaffir lime leaves, and galangal. Simmer for 5 minutes to infuse flavours.
5 minutes
Crush lemongrass with the back of a knife for better aroma.
- 3
Add bird’s eye chilli, cherry tomatoes, and shiitake mushrooms. Continue simmering for another 5 minutes.
5 minutes
Adjust chilli to your preferred spice level.
- 4
Stir in cubed tofu (tau kwa), soy sauce, and brown sugar. Simmer for 3 minutes until tofu is heated through.
3 minutes
Use firm tofu to prevent breaking.
Why This Dish is Healthy
Packed with fresh ingredients and steamed rather than fried, this Tom Yum Soup with Rice Noodles is low in calories and saturated fat. It’s a great option for those managing their weight or looking for a heart-healthy meal. The use of low-sodium soy sauce and vegetable stock helps control sodium intake. Its vibrant, nutrient-dense vegetables and tofu provide essential amino acids, vitamins, and fibre, supporting a balanced diet.
This vegetarian Tom Yum Soup with Rice Noodles is rich in vitamins and minerals from fresh vegetables, herbs, and tofu. Lemongrass, galangal, and kaffir lime leaves provide antioxidants and anti-inflammatory properties, while tofu adds plant-based protein. The use of rice noodles ensures a gluten-free dish, and the absence of added oils keeps fat content low. Overall, this soup is light, nourishing, and easy to digest, making it suitable for most diets.
Pro Tips
- 💡Tip 1: Use fresh herbs for maximum aroma and flavour.
- 💡Tip 2: Adjust the amount of lime juice and chilli to suit your palate.
- 💡Tip 3: For a clearer soup, strain out the herbs before serving.
Storage & Serving
Store soup and noodles separately in airtight containers in the fridge for up to 2 days. Reheat soup gently and combine with noodles just before serving to retain texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 280.0 kcal |
