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.
Author:
Elizabeth | At Elizabeth's Table
Serves:
6
Prep:
10
minutes
Cook:
30
minutes
TOtal:
40
minutes
Ingredients
- 8 Cups Vegetable Stock
- 2 Tablespoons Minced Fresh or Freeze Dried Ginger
- 1 Tablespoon Minced Fresh or Freeze Dried Garlic
- 1 Tablespoon Liquid Aminos or Soy Sauce
- 2 Teaspoons Sriracha
- 1 Can Young Green Jackfruit, drained and roughly chopped
- 2 Cups Shredded Napa Cabbage
- 8 Ounces Shiitake Mushrooms, sliced
- 1 Large Orange Bell Pepper, julienned
- 1/4 Cup Lime Juice
- 1 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!
