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Home ยป Pulled Jackfruit Laksa

Pulled Jackfruit Laksa

Sunday dinner sorted with this warming Pulled Jackfruit Laksa. This could possibly be one of my favourite recipes I’ve created to date. The warm coconut milk when paired with the spices tastes absolutely amazing. I tried to make this as easy and authentic as possible using whole ingredients. I used a Nutri bullet to blend the paste and just threw in any veggies we had so you can definitely make it your own.


Any Asian inspired dish’s are a big part of our family as I grew up with my mum always making homemade currys from scratch. She has crazy collection of cook books from around the world (Not even joking she probably owns more than 200.) Which meant we were lucky enough to always have amazing home cooked meals.

The first time I ever tried pulled jackfruit was in Sri Lanka a few years ago – If you haven’t been to Sri Lanka before it probably had some of the best food I’ve ever had and would highly recommend it once this whole world pandemic thing calms down.

I think with what’s happening in the world at the moment I find it so important to eat in a way that increases your body chance of fighting an infection. Cooked, onion, garlic, ginger and chilli’s have immune boosting properties that reduce your chances of getting sick or catching something. (plus they taste amazing and add so much flavour to dish’s) Nothing beats the smell of cooked onion and garlic! I’ve been making a lot of curry’s lately and just posted a simple Thai bean curry recipe on my blog if you want to check that out also.

I love photography curry’s and laksa’s. I think because of all the amazing colours in the dish. This was one of my first photos with my new camera and I couldn’t believe the clarity of the food. I watched at least 10 videos on how to ‘edit like a pro’ on Lightroom and my editing skills are definitely improving. Did you know this recipe has over 10 different varieties of vegetables, it still blows my mind that you can pack that much nutrients and flavour into one dish.

Serves 2-4

Minutes: 40

For the Paste

1 chilli

1 small onion

1 lemon grass stalk

2 cloves garlic

2 tsp ground turmeric

2 tsp ground coriander

1 tsp ground cumin

1 tsp paprika

2 tbsp coconut aminos

1 tbsp tamarind paste 

2 tbsp olive oil

For the Laksa

2 cups vegetable stock

1 x 400ml can of coconut milk

400g pulled jackfruit (canned, fresh or from a packet) I use Roar

200g ramen noodles

3 cups vegetables of choice (I use bok choy, broccoli and mushrooms)

Chilli, coriander and spring onion for topping


Begin by blending all of the paste ingredients together until smooth.

In a wok on medium heat cook the paste until fragrant then add the jackfruit and stir through.

Once the jackfruit is fully covered in the paste, add the vegetable stock along with the coconut milk and cook for 5 minutes. 

Finally add your vegetables and noodles and cook until the vegetables are soft and your noodles are cooked. (Should take 10-15 minutes)

Serve your laksa with extra chilli, coriander and spring onion. 

Have fun and enjoy

Kelsi xx

4.2/5 (5 Reviews)