Thai-Style Jackfruit Coconut Soup is a full of sweet and umami Thai flavors. It's completely plant-based, dairy-free, and gluten-free.
This Thai-Style Jackfruit Coconut Soup has the sweet, bright flavors of ginger, bell pepper, and Napa cabbage. A bit of lime juice adds some citrus zest. And coconut milk creates a deliciously creamy texture.
Traditionally, a soup like this would have chicken and mushrooms. I kept the mushrooms, using beautiful, tender shiitake mushrooms for umami flavor and meaty texture. I decided to use jackfruit as the 'substitute' for chicken to mimic the texture of meat.
Jump to:
What is jackfruit?
Jackfruit is a tropical fruit that grows in Asia. It is a very common vegan meat replacer because when it's unripe it has a tough, meaty texture.
You'll often see jackfruit in vegan pulled pork recipes. It naturally separates into chunks which, when pulled or sliced, take on that fibrous texture associated with pulled pork.
Another reason jackfruit is commonly used in vegan recipes is because it doesn't have a strong flavor. This is perfect because we can use herbs and spices to flavor the jackfruit however we want. Or, like in this soup, the flavors of other ingredients in the dish can do all the talking while the jackfruit just provides that perfect texture.
Why I love this Jackfruit Coconut Soup
- Dietary needs - this recipe is plant-based, oil-free, gluten-free, dairy-free, and sugar-free
- Perfect main dish or side- this soup is pretty hearty but can also be served as a first course before a larger meal
- Veggie-ful - this soup has Napa cabbage, bell peppers, shiitake mushrooms, and jackfruit - so many veggies!
Ingredient Notes
- Vegetable Stock: The base of this soup is vegetable stock, so it's important to buy a quality one (or make your own!). Be sure to choose one without added sugar and preservatives. And preferably without added salt, so you can control the salt level yourself.
- Ginger: Ginger adds that Thai-style fresh kick. I used freeze dried ginger for this recipe and it worked out perfectly.
- Garlic: For a umami tang. I also used freeze dried garlic in this recipe. Fresh is great, but if you're looking to save time, or hate peeling garlic (like me), freeze dried is the perfect alternative.
- Liquid Aminos: Liquid aminos add a salty flavor. If you can't find liquid aminos you can use soy sauce. Note that soy sauce is not gluten-free.
- Sriracha: For a kick of spice!
- Young Green Jackfruit: You should be able to find jackfruit in the Asian/ethnic food aisle of your grocery store - it will likely be near the coconut milk, which you'll also need for this recipe. Make sure to buy the young green jackfruit in brine not the ripe jackfruit that's typically in a syrup.
- Napa Cabbage: Napa cabbage is different than regular red or green cabbage. Red or green cabbage is spherical, whereas Napa cabbage is cylindrical. Napa cabbage is also more yellow than regular green cabbage.
- Shiitake Mushrooms: These mushrooms add a beautiful umami flavor to the dish. They also add texture and complement the meatiness of the jackfruit.
- Orange Bell Pepper: I chose orange for this recipe because I loved the color, but if you prefer a different color, or can't find orange, any bell pepper will work.
- Lime Juice: If you want to throw the lime zest in the soup, you can do that too! It will just add more citrus flavor.
- Coconut Milk: Coconut milk adds sweetness and creaminess to the dish. Be sure to buy canned coconut milk - the super thick stuff, not the stuff in the carton.
How to make Thai-Style Jackfruit Coconut Soup
Step 1. Add the vegetable stock to a large saucepan. Bring to a boil, then reduce to a simmer.
Step 2. Add the ginger, garlic, liquid aminos, and sriracha. Simmer for 10 minutes.
Step 3. Stir in the jackfruit, cabbage, mushrooms, and bell pepper. Simmer 5 minutes, until the vegetables are starting to soften.
Step 4. Add the lime juice and coconut milk. Heat until the soup is warmed through. Enjoy!
FAQ & Expert Tips
Yes. Use regular non-dairy milk and stir in 2-4 tablespoons nut butter for some extra fat.
Yes - I love the flavor of the shiitakes in this soup, but regular button mushrooms or cremini mushrooms would work just fine.
Recipe Prayer
Thank you God for this soup. Thank you for unique flavors and global cuisine. Amen.
Related Recipes
Tried this recipe?
Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
📖 Recipe
Thai-Style Jackfruit Coconut Soup
Ingredients
- 8 Cups Vegetable Stock
- 2 Tablespoons Minced Fresh Ginger
- 1 Tablespoon Minced Fresh Garlic
- 1 Tablespoon Liquid Aminos or Soy Sauce
- 2 Teaspoons Sriracha
- 1 14 Ounce Can Young Green Jackfruit drained and roughly chopped
- 2 Cups Shredded Napa Cabbage
- 8 Ounces Shiitake Mushrooms sliced
- 1 Large Orange Bell Pepper julienned
- ¼ Cup Lime Juice
- 1 13.5 Ounce Can Coconut Milk
Instructions
- Add the vegetable stock to a large saucepan. Bring to a boil, then reduce to a simmer.
- Add the ginger, garlic, liquid aminos, and sriracha. Simmer for 5 minutes.
- Stir in the jackfruit, cabbage, mushrooms, and bell pepper. Simmer 5 minutes, until the vegetables are starting to soften.
- Add the lime juice and coconut milk. Heat until the soup is warmed through. Enjoy!
Nutrition
Nutrition information is an estimate.
Comments
No Comments