Jackfruit Laksa Recipe
By Hot For Food
🔪Prep Time: 50 minutes
👩🍳Cook Time: 45 minutes
1 x 20oz / 565g can young green jackfruit in water or brine
2 tbsp avocado oil or neutral vegetable oil
1 C finely sliced onion
1 tbsp minced garlic (about 2 large cloves)
1/2 tsp sea salt
1/2 tsp chili powder
1/4 tsp ground cumin
1/4 tsp ground sage
1 tbsp vegan worcestershire
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
1Drain 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.
2Heat 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.
3Add 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.
4Keep 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.
5Add 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.
6Stir 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.
7Meanwhile 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.
8Once 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.
9Add 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.
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