The objectives of this research is aimed to study ingredient proportion, quality, and consumer’s acceptance of an instant curry cube made from Somsiao leaves. The sample in this research chosen by simple random sampling was 20 elders. The data collection tool was a questionnaire. The statistics used in the research was percentage, mean, and standard deviation. The findings shown that 1) formula 2 is most accepted by the sample with overall acceptance in the highest level ( = 4.00) and 2)The study on quality and people’s acceptance towardll sweet and sour soup indicated that Chicken Sweet and Sour soup is most accepted ( = 3.85)