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Gule rampoe

Acehnese Clear Mixed-Vegetable Soup (Gule Rampoe / Gulene Rampaue)

Gule Rampoe—literally “assorted curry/soup” from Aceh, Indonesia—is a bright, clear, and lightly sour vegetable soup built on young jackfruit, leafy greens, shrimp, and a simple chili–bilimbi seasoning. Though the seasoning is minimal, the flavor is layered: clean broth, floral acidity from belimbing wuluh (bilimbi), and natural sweetness from vegetables. This version stays true to the traditional Acehnese style while offering substitutions for American and European home cooks.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 Servings
Course: Healthy Food, Main Dish, Soup
Cuisine: Acehnese (Sumatran), Indonesian
Calories: 160
Ingredients Method Notes

Ingredients
  

Broth & Vegetables
  • 6 –8 cups chicken broth kaldu ayam
  • 75 g melinjo seeds buah melinjo; substitute: unsalted peanuts
  • 250 g young jackfruit nangka muda; canned young jackfruit in brine works
  • 100 g young green papaya pepaya muda; substitute: firm green papaya from Asian/Latino markets
  • 4 long beans kacang panjang; substitute: green beans
  • 150 g shrimp udang, peeled and deveined
  • 25 g melinjo leaves daun melinjo; substitute: spinach
  • 25 g long-bean leaves daun kacang panjang; substitute: Swiss chard or spinach
  • 25 g sweet potato leaves daun ubi jalar; substitute: spinach/chard
  • 1 small bunch water spinach kangkung; substitute: spinach or baby bok choy
  • 2 kaffir lime leaves daun jeruk, midrib removed
Seasoning Paste (Bumbu Halus)
  • 6 red bird’s-eye chilies cabai rawit merah; or Thai chilies
  • 2 belimbing wuluh bilimbi; see Notes for American substitutes
  • 2¾ tsp salt garam
  • ½ tbsp sugar gula pasir

Instruction
 

  1. Bring the broth to a boil.
    In a large pot, heat the chicken broth with the kaffir lime leaves.
  2. Cook long-cooking vegetables.
    Add melinjo seeds and young jackfruit (nangka muda).
    Simmer for 10–15 minutes until they begin to soften.
  3. Prepare the seasoning paste.
    Blend or grind the chilies, belimbing wuluh, salt, and sugar into a coarse paste.
  4. Add the seasoning paste and medium vegetables.
    Add the paste to the pot, stirring well.
    Add young papaya and long beans, simmering for 8–10 minutes.
  5. Add shrimp.
    Add the shrimp and cook for 2–3 minutes until just pink.
  6. Finish with leafy greens.
    Add melinjo leaves, long-bean leaves, sweet potato leaves, and water spinach (kangkung).
    Cook 1–2 minutes, just until wilted.
  7. Taste and adjust.
    Add more salt or acidity (lime/extra bilimbi) as needed.
    Serve hot.

Notes

1. Belimbing Wuluh (Bilimbi)

  • Authentic Acehnese acidity comes from bilimbi, a sharply sour fruit.
  • American/European substitute:
    • 1–2 tsp fresh lime juice + ½ tsp rice vinegar or white wine vinegar.
    • This gives a similar bright, sharp acidity (not identical but effective).

2. Melinjo Seeds & Leaves

  • Melinjo seeds have a firm, nutty texture.
  • If unavailable:
    • Replace seeds with unsalted peanuts (added at the start).
    • Replace leaves with spinach or Swiss chard.

3. Young Jackfruit (Nangka Muda)

  • Widely available in canned form at Asian and health-food stores.
  • Rinse and pre-boil to remove brine flavor.

4. Water Spinach (Kangkung)

  • Kangkung is common in Southeast Asia but rare in U.S./EU grocery stores.
  • Substitute spinach, baby bok choy, or chard.

5. Heat Level

  • Acehnese cooking can be quite spicy.
  • Reduce to 2–3 chilies for a milder, family-friendly soup.

6. Broth Options

  • Chicken broth is standard in modern households.
  • Vegetable broth can be used for a pescatarian version.

7. Flavor Profile Guide for Western Cooks

  • This is not a curry (no coconut milk, no turmeric in the original).
  • Think of it as a bright, tangy clear vegetable soup with Southeast Asian aromatics.