Slow Cooker Jackfruit Tom Kha Gai Recipe

5 from 4 votes

Slow Cooker Jackfruit Tom Kha Gai Recipe

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

Cook Time8

Total Time8 20

Course: Soup

Cuisine: Thai

Keyword: Jackfruit Tom Kha Gai, slow cooker Tom Kha Gai, Tom Kha Gai, Tom Kha Gai Recipe

Servings: servings

Calories: 189kcal

Author: Kathy Hester

Equipment

Ingredients

1 can jackfruit drained and shredded by hand
2 cups chopped shiitake or button mushrooms
3 3-inch pieces of fresh lemongrass
1 2-inch piece galangal root, cut into slices
6 Thai lime leaves sometimes called 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 full-fat coconut milk you can use light, but it won’t be as rich
1/4 cup nutritional yeast
1 to 2 tablespoons lime juice to taste
Salt to 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 added

Serving Suggestion

Garnish with any of the following: chili oil, lime wedges, chopped cilantro, and shredded carrot.

Nutrition