Home > Mie Celor (Shrimp Noodle Soup in Shrimp and Coconut Milk Broth)

Mie Celor (Shrimp Noodle Soup in Shrimp and Coconut Milk Broth)

Posting Date: 12/28/17

Mie Celor (Shrimp Noodle Soup in Shrimp and Coconut Milk Broth)

Mie Celor (Shrimp Noodle Soup in Shrimp and Coconut Milk Broth) is a noodle soup dish that originated in Palembang which is in South Sumatera. Mie means noodles. Celor means blanched. This noodle dish is made of shrimp stock. The shrimp stock is made by using the shrimp shells that come from the shrimp used in the dish. In addition to the shrimp stock, the broth of this noodle soup also consists of coconut milk and beaten egg making it rich and tasty. This is one of my favorite noodle soup dish because it tastes unlike any other noodle soup dishes. The flavor profile of this dish reminds me of Ketupat Sayur (Rice Cake and Vegetables in Coconut Milk Sauce) which uses dried shrimp and coconut milk. Some people may use dried shrimp to make mie celor's broth since it is cheaper than using shrimp in the dish. However, I recommend you using fresh shrimp since it tastes better. In Indonesia, this dish is considered as main course rather than soup because it is very filling with the noodles and hard boiled egg used.

This dish serves 3 people.


  • 250 g fresh egg noodles
  • 12 large shrimps with shells, deveined. Do not throw away the shells. The shells will be used to make shrimp stock.
  • 1/2 lime, juiced
  • 1500 ml water
  • For spice paste: 6 small shallots or 2 large shallots
  • For spice paste: 2 cloves of garlic
  • 1 tablespoon vegetable oil
  • For the broth: 250 ml coconut milk
  • For the broth: pinch of black pepper or to taste
  • For the broth: 1/4 teaspoon sugar
  • For the broth: 1/4 teaspoon salt or to taste
  • For the broth: 1/2 lime, juiced
  • For the broth: 1 egg, beaten. You can use 2 eggs if you preferred the broth thicker. I prefer to use 1 egg because 2 eggs make it too rich for me.
  • For thickening the broth: 2 tablespoons all purpose flour
  • For thickening the broth: 4 tablespoons water
  • 3 hard boiled eggs, sliced
  • 1 cup bean sprouts, rinsed with hot water and drained
  • 2 green onions, thinly sliced
  • fried onions
  • Optional: sambal oelek or chili paste
  • Optional: lime wedges


  1. Cook the noodles according to the package directions. Once cooked, drain the noodles on a colander. Rinse the noodles thoroughly with cold water several times to prevent them from sticking to each other. While rinsing the noodles, toss them so that water can get through the noodles. Once the water coming out from the bottom of the colander is not hot anymore, you can stop rinsing them. Leave the noodles on the colander to drain more liquid and set them aside. Make sure you cover the top of the colander with kitchen towel so that they won't dry out.
  2. Peel off the shell from the shrimp while leaving the shell on the tail on. Place the shells on a pot. The shells will be used to make shrimp stock. Add 1500 ml water into the pot. Boil the water in the pot over high heat. Once the water is boiling, reduce the heat to medium and let it cook for another 10 min. Turn off the heat. Strain the liquid to collect 1250 ml of shrimp stock which will be used to make mie celor broth. Discard the shells.
  3. While waiting for the shrimp stock to boil, place shrimp on the plate. Pour lime juice from 1/2 lime onto the shrimp. Set it aside for 15 min.
  4. Process shallots and garlic in a food processor. Pulse the food processor until the spice becomes smooth paste.
  5. Heat 1 tablespoon vegetable oil in a pot over medium high heat. Add spice paste into the pot and saute it until it becomes soft and fragrant. Make sure you don't burn the spice paste while you saute it. Add shrimp into the pot and cook it until it becomes pink. Add 1250 ml of shrimp stock into the pot. Once the liquid is boiling, add coconut milk, sugar, pepper, salt, and lime juice into the pot. Stir the pot and add beaten egg slowly into the pot. Add 2 tablespoons flour and 4 tablespoons water into a small bowl. Whisk to combine so that there is no lump. Pour the flour water mixture into the pot. Stir the pot. Taste the broth and add more seasoning if needed. Turn off the heat.
  6. To assemble it, divide the noodles into 3 bowls. Top each bowl with hard boiled egg slices, bean sprouts, green onion, and fried onions. Pour the broth into the bowl. Serve it with sambal oelek and lime wedges on the side if preferred.

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