Jackfruit Curry Coconut Soup

Ingredients

• 1 cup young green jackfruit (canned, drained and shredded)
• 1 cup coconut milk
• 2 tablespoons red Thai curry paste
• 1 inch lemongrass stalk
• 1 cup vegetable broth
• 1 tablespoon lime juice
• 1 teaspoon fish sauce (or soy sauce for vegetarian)
• 2 tablespoons fresh cilantro leaves(optional)
• to taste salt(optional)
• to taste ground black pepper(optional)

Instructions

1. 1

   Finely crush the lemongrass stalk and set aside; discard the tough outer layer.

2. 2

   In a medium pot over medium heat, combine the coconut milk, vegetable broth, red curry paste, and crushed lemongrass. Stir until the paste dissolves and the mixture begins to simmer (about 5 minutes).

3. 3

   Add the shredded jackfruit and continue to simmer gently for 10–12 minutes, allowing the flavors to meld and the jackfruit to become tender.

4. 4

   Stir in the lime juice and fish sauce (or soy sauce), then season with salt and pepper to taste. Remove the lemongrass pieces before serving.

5. 5

   Ladle the soup into bowls, garnish with fresh cilantro leaves if desired, and serve hot.