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.
Prep Time20 minutesmins
Cook Time8 hourshrs
Total Time8 hourshrs20 minutesmins
Course: Soup
Cuisine: Thai
Keyword: Jackfruit Tom Kha Gai, slow cooker Tom Kha Gai, Tom Kha Gai, Tom Kha Gai Recipe
6Thai lime leavessometimes called kaffir lime leaves
3cups705 ml water
1teaspoontamarind concentrate*use gluten-free soy sauce or **coconut aminos
1teaspoonbrown or coconut sugar
1teaspoonsoy sauce
Before Serving Ingredients
1cupfull-fat coconut milkyou can use light, but it won’t be as rich
1/4cupnutritional yeast
1 to 2tablespoonslime juiceto taste
Saltto taste
Instructions
The Night Before: Shred the jackfruit. Cut the mushrooms, lemongrass, and galangal. Store in the fridge overnight.
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.
20 minutes before serving: Stir in the coconut milk and nutritional yeast. Add lime and salt to taste, and add garnishes (if using).
Notes
gluten-free option* soy-free option** no oil addedServing SuggestionGarnish with any of the following: chili oil, lime wedges, chopped cilantro, and shredded carrot.