Thai-Style Jackfruit Coconut Soup
Thai-Style Jackfruit Coconut Soup is a full of sweet and umami Thai flavors. It's completely plant-based, dairy-free, and gluten-free.
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
Calories: 258kcal | Carbohydrates: 31g | Protein: 3g | Fat: 16g | Saturated Fat: 13g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 1313mg | Potassium: 497mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1613IU | Vitamin C: 49mg | Calcium: 68mg | Iron: 2mg