I’m so excited to share this jackfruit laksa recipe with you! This is comin’ in hot from my recent episode of RECIPE?! that I posted today on my YouTube channel. Since self-isolation has been in full effect, I’ve been cooking up a storm in my kitchen. How about you?
I thought it was the perfect time to bring back RECIPE?! because y’all need some inspo and entertainment… err distraction, from the news, right?! Last week I posted the first new episode where I improved frozen pizza, made a side salad with a dressing made from sauerkraut brine, and washed it all down with a glass of red.
This week I was inspired by Nina of Nourish Atelier. She recently posted a beautiful photo of jackfruit laksa, from her cookbook Bowls of Goodness, and the photo was so vibrant and wonderful, I DROOLED! It also reminded me that I had a shit ton of jackfruit in the fridge prepped from my jackfruit and roasted poblano taco recipe! I needed to freeze some of it and come up with new and inventive jackfruit recipes for ya. So I winged this one and it turned out incredibly flavorful and scrumptious.
The broth contains warming, fragrant spices like turmeric, coriander, and cumin. You can definitely use some or all of what I use in the recipe. Note that garam masala is a mixture of cumin, coriander, cinnamon, and black pepper so if you only have that and turmeric you’re good to go!
We round it out with 1 can of coconut milk and lotsa veggies like shitake mushrooms, lacinato kale, and roasted poblanos. Of course, this is what was in my fridge, but you can definitely use whatever vegetables you need to use up in this spicy soup.
If you don’t have jackfruit you could also swap it with tofu, tempeh, or vegan chicken pieces too. I suggest cooking up the jackfruit or aforementioned swap the same way I do it for the tacos and I’ve listed the recipe this way. It makes the jackfruit extra flavorful and you can just toss it in the soup at the end so it doesn’t get soggy.
That’s also a reminder to cook your noodles separately and add those in to each serving. You can store leftovers separately and just heat up the noods and soup on their own and then mix them together in your bowl.
more jackfruit ideas
Since I myself had SO much of this leftover seasoned jackfruit, I also have a recipe for a jackfruit kimchi melt using the same seasoned jackfruit from the recipe below. So if you have more than 1 can of jackfruit I suggest doubling that part of the recipe. You can easily freeze the mixture too if you want to just thaw it for later when you’re craving this sandwich! HELLO…
You can also try MORE of my jackfruit recipes:
Let’s get to this RECIPE?! shall we!
this spicy soup is full of immune boosting goodness, warm spices, and made extra hearty with jackfruit to make it totally vegan friendly!
- 2 tbsp avocado oil or neutral vegetable oil
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp chili flakes
- 2 tbsp minced garlic (about 4 to 5 large cloves)
- 1 tbsp finely minced or grated ginger
- 3/4 C medium diced celery
- 3/4 C medium diced carrot
- 1 C sliced shitake mushrooms
- 1/2 C halved cherry tomatoes (or use canned fire roasted tomatoes or diced vine tomato)
- 1 C canned pumpkin puree
- 4 C low-sodium vegetable stock
- 1 x 13.5oz / 400ml can full-fat coconut milk
- 16oz / 450g thai style rice noodles
- 1 1/2 C rough chopped lacinato kale, tough stems removed
- 1 1/2 to 2 tbsp lime juice (adjust to your taste)
- 2 tbsp gluten-free tamari or low-sodium soy sauce
- sea salt, to taste
- chiu chow chili oil, for serving
- 1/2 C roughly chopped fresh cilantro, as garnish
Drain and rinse the jackfruit from the can in a fine mesh sieve. Squeeze jackfruit of excess water and pat dry with a clean tea towel. Trim any woody tough core from the pieces of the jackfruit if necessary, then break it up into a bowl with your hands until it looks shredded.
Heat a stock pot or large dutch oven over medium heat with vegetable oil. Add sliced onions and sauté for 8 to 9 minutes until they start to get slightly brown and caramelized. In this version I caramelized the onions until they were a light caramel color, which I don't normally do in the taco recipe, but I liked this better.
Add garlic and jackfruit and continue to sauté for 4 to 5 minutes, browning the jackfruit and breaking up more as necessary. Reduce heat to prevent garlic from burning, if needed. Add salt, chili powder, cumin, sage, and worcestershire and cook for about another 3 to 4 minutes. Once this looks cooked down and browned up remove it from pot into a dish and set it aside while you finish the soup.
Keep the stock pot or dutch oven over medium to medium-low heat – adjust so that it's hot but won't burn the spices. Add 2 more tablespoons oil and ground cumin, turmeric, coriander, garam masala, and chili flakes. Stir with a wooden spoon to combine into the oil and toast the spices for about 2 minutes. If the pot starts to smoke turn the heat down.
Add garlic, ginger, celery, carrot, mushrooms, and tomatoes at this stage. Also if you're using other harder veggies like bell pepper add them at this point as well. Cook for about 3 to 4 minutes stirring occasionally. If the pan starts to get a little dry you can add a bit of vegetable stock to this to help lift any brown stuck bits on the bottom of the pot.
Stir in pumpkin puree, vegetable stock, and coconut milk and bring to a low simmer. Once bubbling turn the heat down so it's not boiling or bubbling.
Meanwhile fill a large pot with salted water and bring to a boil to cook rice noodles as directed, until al dente. Drain and rinse noodles, if needed. Set them aside until you're ready to serve.
Once the soup has come to a simmer and you've reduced the heat so it's not bubbling, you can now add kale, lime juice, tamari or soy sauce and sea salt, to taste, last. You can add jackfruit back in just before serving if it's still warm, or add it in with the kale to get it warmed through. If using something like tofu or tempeh you might want to add it in just at serving so it doesn't get too soggy, but it's your preference.
Add a portion of cooked rice noodles to a serving bowl, ladle the laksa over top and garnish with cilantro and chiu chow chili oil or another hot sauce to your taste.
The amount of rice noodles listed is 2 packs of lotus foods brown rice noodles that I used. Only cook 1 pack or hald the amount if you’re eating 2 to 3 portions and then freezing the remaining laksa.
The leftover soup (without noodles) can be jarred and frozen for up to 4 months.