This is a vegan version of a Thai chicken soup called Tom Kha Gai. This one is 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. It’s worth a trip to the market, and it comes together fast once you have the ingredients.

Slow Cooker Coconut Soup with Mushrooms and Jackfruit [Vegan]

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  • 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


  1. The night before: Shred the jackfruit. Cut the mushrooms, lemongrass, and galangal. Store in the fridge overnight.
  2. 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.
  3. 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).
  4. Serving Suggestion: Garnish with any of the following: chili oil, lime wedges, chopped cilantro, and shredded carrot.


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