Slow Cooker Jackfruit Tom Kha Gai Recipe

4 servings
8 hr 20 min

This Slow Cooker Jackfruit Tom Kha Gai Recipe is a vegan version of a traditional Thai chicken soup. It’s in a rich broth of coconut milk, mushrooms, and a few things you need to pick up at the Asian market. I made mine mild, but you can add a little chili oil to spice yours up a bit.

photo by Kate Lewis

Why Use Jackfruit in a Tom Kha Gai Recipe?

Jackfruit is the perfect substitute for recipes that call for shredded chicken. It gives the same look and mouthfeel.

If you aren’t a fan of jackfruit you could use cubes of firm tofu, or just add extra mushrooms.

Can You Slow Cook In Your Instant Pot?

You may already know that there’s a slow cooker function button on your Instant Pot. So, of course, you can slow cook in it. However, some things are better left to the manual/pressure cooker setting.

The slow cooker recipes that will work the best in the Instant Pot will be soups and stews. Avoid dried beans and baking

This Slow Cooker Jackfruit Tom Kha Gai Recipe was created for the revised edition of The Vegan Slow Cooker, so it was created to cook slowly all day long. It’s a perfect way to try out your Instant Pot slow cooker setting.

What If I Want to Eat my Jackfruit Tom Kha Gai Recipe Sooner Than 8 hours?

Since you have an Instant Pot you can cook the main ingredients on high pressure for 15 minutes. Release the pressure naturally for 10 minutes, then manually release the rest of the pressure. Add in the before serving ingredients.

Is Galangal same as Ginger?

It is not, but in a pinch you could use ginger to replace the galangal. Galangal is also know as Thai ginger or Siamese ginger because it looks like ginger.

You can’t grate galangal but you can slice it and you don’t need to peel it before cooking.

What does Galangal Taste Like?

Galangal has a stronger flavor than ginger with earthy tones and hints of citrus.

photo by Kate Lewis

Try this soup as a starter to my Instant Pot Thai Style Eggplant Mushroom Stew with Tofu.

Slow Cooker Jackfruit Tom Kha Gai Recipe
Recipe details
  • 4  servings
  • Prep time: 20 Minutes Cook time: 8 Hours Total time: 8 hr 20 min
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  • 1 can 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 Thai lime leaves (sometimes called kaffir lime leaves)
  • 3 cups (705 ml) water
  • 1 teaspoon tamarind concentrate (*use gluten-free soy sauce or **coconut aminos)
  • 1 teaspoon brown or coconut sugar
  • 1 teaspoon soy sauce
Before Serving Ingredients
  • 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

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).
  • gluten-free option* soy-free option** no oil added
  • Serving Suggestion
  • Garnish with any of the following: chili oil, lime wedges, chopped cilantro, and shredded carrot.
Plant Based Instant Pot - Recipes by Kathy Hester
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