Soups

March 1, 2021

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.

Thai-Style Jackfruit Coconut Soup

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.

Thai-Style Jackfruit Coconut Soup

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.

Thai-Style Jackfruit Coconut Soup

Recipe Features

  • 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!

Thai-Style Jackfruit Coconut Soup

Ingredients

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!

Thai-Style Jackfruit Coconut Soup

Recipe Prayer

Thank you God for this soup. Thank you for unique flavors and global cuisine. Amen.

Related Recipes

Want more soup? I've got tons of tasty recipes for you to try:

Tried this recipe?

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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

Serves:

6

Prep:

10

min

cook:

30

min

total:

40

min

Ingredients

  • 8 Cups Vegetable Stock
  • 2 Tablespoons Minced Fresh or Freeze Dried Ginger
  • 1 Tablespoon Minced Fresh or Freeze Dried Garlic
  • 1 Tablespoons 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

  1. Add the vegetable stock to a large saucepan. Bring to a boil, then reduce to a simmer.
  2. Add the ginger, garlic, liquid aminos, and sriracha. Simmer for 10 minutes.
  3. Stir in the jackfruit, cabbage, mushrooms, and bell pepper. Simmer 5 minutes, until the vegetables are starting to soften.
  4. Add the lime juice and coconut milk. Heat until the soup is warmed through. Enjoy!

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography