Ingredients

  • Serves 2-4 people
  • Aceh paste (A):

    200 g Large Red Chillies 

    50 g Curly Red Chillies 

    50 g Shallots 

    50 g Clove Garlics

    40 g Ginger

    20 g Turmeric

    60 g Candlenut 

    15 g Cardamom Powder

    10 g Ground Cumin 

     5  g Cardamom Powder 

    10 g Curry Powder 

    15 g Shrimp Powder

    15 g Cinnamon Powder

    Cooking Oil

    Noodle Ingredients (B) :

    200 g Pancit shrimp

    100 g Thin Slice Cabbage

    50 g Chye sim (cut along 2 finger joints)

    50 g Bean Sprouts

    500 g Yellow Noodle 

    30 g Shallots (Thin Slice)

    Seasoning (C) :

    2 tbsp Chicken powder

    ½ tsp Salt 

    2 tbsp Sugar

    500 ml Water

    fried onions

     

Mie Kuah Aceh (Indonesian Curry Noodle Soup)
Recipe Courtesy of
Asian Food Network

Mie Kuah Aceh (Indonesian Curry Noodle Soup)

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Mie Kuah Aceh is a thick and flavorful curry noodle soup that fires up your taste buds. Influenced by Indian cuisine, this Indonesian recipe is generously seasoned with fragrant spices such as turmeric, cinnamon and cardamom. It can be topped with beef, lamb or even seafood. Savor this warm comfort food over dinner during a cold, rainy night.
  • Easy
  • 60 min
  • 30 min
  • 15 min
  • 2 steps
  • 25 Ingredients
  • Easy
  • 2 steps
  • 25 Ingredients
  • 60 min
  • 30 min
  • 15 min

Instructions

  1. Making the Paste Mix

    • Blend the ingredients in (A) until smooth.
    • Stir fry the blended paste with some oil. Remove and set aside.


  2. Making the soup broth

    • Stir fry shallots until fragrant and cooked. Add in 3 Tbsp of blended paste. Add in the water and bring it to a boil. After boiling, reduce heat and add in the seasoning ingredients in (C), stir until the seasoning is dissolved and thickened. Once done, add in the yellow noodles along with shrimp, cabbage and chye sim. Stir until it is cooked.
    Making the soup broth


Assemble and Serve!

Prepare 1 serving bowl, lift the noodle first and put into the bowl. Add the vegetables and shrimp and arrange it nicely. Pour in the soup, garnish with fried onions and serve.

Assemble and Serve!
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    Ingredients
    • Serves 2-4 people
    • Aceh paste (A):

      200 g Large Red Chillies 

      50 g Curly Red Chillies 

      50 g Shallots 

      50 g Clove Garlics

      40 g Ginger

      20 g Turmeric

      60 g Candlenut 

      15 g Cardamom Powder

      10 g Ground Cumin 

       5  g Cardamom Powder 

      10 g Curry Powder 

      15 g Shrimp Powder

      15 g Cinnamon Powder

      Cooking Oil

      Noodle Ingredients (B) :

      200 g Pancit shrimp

      100 g Thin Slice Cabbage

      50 g Chye sim (cut along 2 finger joints)

      50 g Bean Sprouts

      500 g Yellow Noodle 

      30 g Shallots (Thin Slice)

      Seasoning (C) :

      2 tbsp Chicken powder

      ½ tsp Salt 

      2 tbsp Sugar

      500 ml Water

      fried onions

       

    Nutrition
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