Can I substitute ginger for galangal or regular lime leaves for kaffir lime leaves?

While ginger and regular lime leaves offer some similar notes, galangal and kaffir lime leaves provide a unique, authentic flavor profile specific to this soup, so it's best to use them if possible.

What if I need to cook this soup faster than 7-9 hours?

This recipe is designed for a long, slow cook to develop deep flavors. While you could try a high setting for 3-4 hours, the flavors might not be as rich or complex.

Why is the coconut milk added at the end, and can I use light coconut milk?

Adding coconut milk 20 minutes before serving preserves its creamy texture and prevents it from curdling during the long cook. Full-fat coconut milk is recommended for a richer soup, but light can be used for a less indulgent option.

How do I shred the jackfruit for this recipe?

After draining the canned jackfruit, you can easily shred it by hand, separating the fibrous pieces to mimic pulled meat texture.

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Slow Cooker Coconut Soup with Mushrooms and Jackfruit
[Vegan]

TH By: The Vegan Slow Cooker, Kathy Hester

Author Bio

If you want to prepare hot, nutritious, home-cooked meals for your family and friends, but... Read More

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A bowl of steaming Slow Cooker Coconut Soup with shredded jackfruit, mushrooms, and a creamy broth, garnished with fresh cilantro and lime wedges.

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Slow Cooker Coconut Soup with Mushrooms and Jackfruit [Vegan]

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Ingredients You Need for Slow Cooker Coconut Soup with Mushrooms and Jackfruit [Vegan]

1 can (10 ounces or 280 g) 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 kaffir lime leaves
3 cups water
1 teaspoon tamarind concentrate (can also use gluten-free soy sauce or coconut aminos)
1 teaspoon brown or coconut sugar
1 teaspoon soy sauce

Before serving:

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

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How to Prepare Slow Cooker Coconut Soup with Mushrooms and Jackfruit [Vegan]

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; see below).
Serving Suggestion: Garnish with any of the following: chili oil, lime wedges, chopped cilantro, and shredded carrot.