Coconut Soup with Mushrooms and Jackfruit
Recipe type: Soup
Cuisine: Thai
Yield: 4 servings
This is my vegan version of a Thai chicken soup called Tom Kha Gai. I made mine mild, but you can add a little chili oil to spice yours up a bit. There are a few specialty ingredients in this soup, so you will need to find an Asian market where they will be inexpensive. Tamarind concentrate adds a tang, and the kaffir lime leaves, lemongrass, and galangal root are the heart of this aromatic soup. Trust me, it’s worth a trip to the market, and it comes together fast once you have the ingredients.
  • 1 can (10 ounces, or 280 g) jackfruit, drained and shredded by hand
  • 2 cups (140 g) chopped shiitake or button mushrooms
  • 3 (3-inch, or 7.5-cm) pieces of fresh lemongrass
  • 1 (2-inch, or 5-cm) piece galangal root, cut into slices
  • 6 kaffir lime leaves
  • 3 cups (705 ml) water
  • 1 teaspoon tamarind concentrate (*use gluten-free soy sauce or **coconut aminos)
  • 1 teaspoon brown or coconut sugar
  • 1 teaspoon soy sauce
Before Serving Ingredients
  • 1 cup (235 ml) full-fat coconut milk (you can use light, but it won’t be as rich)
  • ¼ cup (24 g) nutritional yeast
  • 1 to 2 tablespoons (15 to 30 ml) lime juice, to taste
  • Salt, to taste
  1. The night before: Shred the jackfruit. Cut the mushrooms, lemongrass, and galangal. Store in the fridge overnight.
  2. In the morning: Add the shredded jackfruit, mushrooms, lemongrass, galangal, kaffir lime leaves, water, tamarind, sugar, and soy sauce to your slow cooker. Cook on low 7 to 9 hours.
  3. 20 minutes before serving: Stir in the coconut milk and nutritional yeast. Add lime and salt to taste, and add garnishes (if using; see below).
  4. Serving suggestion: Garnish with any of the following: chili oil, lime wedges, chopped cilantro, and shredded carrot.
gluten-free option* soy-free option** no oil added

Recipe reprinted with permission from The Vegan Slow Cooker, Revised and Expanded: Simply Set It and Go with 160 Recipes for Intensely Flavorful, Fuss-Free Fare Fresh from the Slow Cooker or Instant Pot® by Kathy Hester.
Recipe by Chic Vegan at