Ikan Kuah Kuning

Fresh fish is gently simmered in a fragrant turmeric broth with tomato, red and green chilies, and warm aromatics in this light, comforting soup. The bright yellow color comes from fresh turmeric, while a touch of tamarind keeps the broth balanced with a gentle tang. Served with a mound of steamed white rice on the side, it’s a simple, homestyle meal that comes together quickly.

Ikan Kuah Kuning is a popular fish soup found across many coastal regions of Indonesia, prized for how quickly it comes together without sacrificing depth of flavor. The key is not overcooking the fish, so it stays tender and moist in the fragrant broth.

This is the soup I crave the moment I feel a cold coming on. There’s nothing rich or heavy about it — just a clean, bright broth that clears my head by the time I’m halfway through the bowl. I first had a version of it from a friend’s mother while I was feeling run down on a trip along the coast, and when I thanked her, she just waved it off and said it was simply what you make when someone needs looking after. I’ve kept making it that way ever since, usually with a little more turmeric and ginger than the recipe calls for whenever I actually need it.

Ingredients

For the Broth

• 4 cups water
• 1-inch (2.5 cm) piece fresh turmeric, grated (or 1½ tsp ground turmeric)
• 1-inch (2.5 cm) piece ginger, grated
• 4 shallots, thinly sliced
• 3 cloves garlic, minced
• 2 lemongrass stalks, bruised
• 2 kaffir lime leaves
• 1 tbsp tamarind paste
• 1 tbsp cooking oil
• 1 tsp salt, plus more to taste
• ½ tsp sugar

For the Fish and Vegetables

• 1 lb (450 g) firm white fish (such as snapper or grouper), cut into steaks or fillets
• 1 tomato, cut into wedges
• 2 large red chilies, sliced diagonally
• 2 green chilies, sliced diagonally
• 1 bird’s eye chili, sliced (optional, for extra heat)

For Serving

• 2 cups steamed white rice
• 1 tsp crispy fried shallots, for topping the rice

Easy Substitutions

• White fish: Any firm, mild white fish works well; catfish or cod are good substitutes.
• Fresh turmeric: Ground turmeric is a fine substitute; use about half the amount since it’s more concentrated.
• Tamarind paste: A squeeze of fresh lime juice can be used instead, added at the end of cooking.

Step-by-Step Cooking Instructions

1. Build the aromatic base. Heat the cooking oil in a pot over medium heat. Add the shallots and garlic, and sauté for 2–3 minutes until fragrant and translucent.

2. Add the spices. Stir in the grated turmeric, ginger, lemongrass, and kaffir lime leaves, and cook for 1 minute more until fragrant.

3. Simmer the broth. Pour in the water and bring to a gentle boil. Add the tamarind paste, salt, and sugar, and simmer for 10 minutes to let the flavors develop.

4. Add the fish. Gently lower the fish pieces into the simmering broth. Cook for 5–7 minutes, without stirring too much, until the fish is just cooked through and flakes easily.

5. Add the vegetables. Add the tomato wedges and sliced chilies, and simmer for 2–3 minutes more, just until the tomato softens slightly and the chilies turn bright.

6. Taste and adjust. Taste the broth and adjust the salt or tamarind as needed for a balanced, slightly tangy flavor.

7. Serve. Ladle the soup into bowls, making sure each portion gets a piece of fish and plenty of broth. Serve hot alongside a mound of steamed white rice topped with crispy fried shallots.

Tips for the Best Ikan Kuah Kuning

• Don’t overcook the fish: Add the fish only once the broth is fully simmering, and avoid stirring vigorously so the pieces stay intact and tender.
• Balance the tang: Add the tamarind gradually and taste as you go, since its sourness can vary between brands.
• Keep the chilies vibrant: Add the sliced chilies toward the end of cooking so they stay colorful and slightly crisp rather than fully softened.
• Use fresh turmeric if possible: Fresh turmeric gives a brighter color and more fragrant flavor than ground turmeric alone.

Storage & Reheating

Storage: Let the soup cool before transferring it to an airtight container. Refrigerate the broth and fish together.

How long does it last? Refrigerate within 2 hours of cooking and use within 2 days when stored at 40°F (4°C) or below, as fish is best eaten fresh.

Reheating: Warm the soup gently on the stovetop over low heat, being careful not to boil vigorously, which can break the fish apart. Reheat just until warmed through.

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Recipe Card

Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins Servings: 3 servings

Ingredients

For the Broth

• 4 cups water
• 1-inch piece fresh turmeric, grated
• 1-inch piece ginger, grated
• 4 shallots, sliced
• 3 cloves garlic, minced
• 2 lemongrass stalks
• 2 kaffir lime leaves
• 1 tbsp tamarind paste
• 1 tbsp cooking oil
• 1 tsp salt
• ½ tsp sugar

For the Fish and Vegetables

• 1 lb (450 g) firm white fish
• 1 tomato, cut into wedges
• 2 large red chilies, sliced
• 2 green chilies, sliced
• 1 bird’s eye chili, sliced (optional)

For Serving

• 2 cups steamed white rice
• 1 tsp crispy fried shallots, for topping

Estimated Nutrition Information (Per Serving)

• Calories: ~320 kcal
• Protein: 28 g
• Carbohydrates: 38 g
• Fat: 6 g
• Fiber: 2 g

Nutrition information is an estimate and may vary depending on the ingredients, brands, and portion sizes used.