Introduction: Craving a Warm, Tropical Soup That’s Full of Flavor?
Want a comforting soup that blends creamy coconut, sweet mango, and savory chicken with a tropical twist? Mango & Coconut Chicken Soup is the perfect recipe! This slow-cooker dish combines tender chicken, vibrant veggies, and a zesty mango-coconut broth for a hearty, flavorful meal. Ideal for cozy dinners, meal prep, or impressing guests, this soup is both easy and exotic. Ready to create a delicious, island-inspired dish with minimal effort? Let’s dive into this tasty recipe!
Overview: Why Mango & Coconut Chicken Soup is Special
Mango & Coconut Chicken Soup is a unique, globally inspired dish that brings together creamy, spicy, and sweet flavors in a one-pot slow-cooker meal. The tropical ingredients make it stand out. Here’s why it’s so special:
- Time Requirement: About 20 minutes prep, 6-8 hours cooking on Low, plus 10 minutes finishing, for a total of about 6.5-8.5 hours (mostly hands-off).
- Difficulty Level: Moderate, due to browning chicken and shredding, but straightforward for home cooks.
- Why It’s Unique: The slow cooker creates tender chicken and melds flavors like coconut milk, mango salsa, and fresh mango into a rich, aromatic broth. The addition of edamame, baby corn, and spinach adds texture and nutrition, while lime juice and green onions bring a fresh, zesty finish, making this soup a perfect balance of hearty and refreshing.
This recipe is comforting, versatile, and perfect for soup lovers or fans of tropical flavors. Let’s get cooking!
Essential Ingredients
This recipe serves 6-8 and uses vibrant ingredients for a flavorful, tropical soup. Here’s what you’ll need for the original (1x) recipe:
- For the Chicken:
- 1 broiler/fryer chicken (3 to 4 pounds), skin removed and cut up
- 2 tablespoons canola oil
- For the Soup Base:
- 1 can (15 ounces) whole baby corn, drained
- 1 package (10 ounces) frozen chopped spinach, thawed
- 1 cup frozen shelled edamame, thawed
- 1 small sweet red pepper, chopped
- 1 can (13.66 ounces) light coconut milk
- 1/2 cup mango salsa
- 1 teaspoon minced fresh gingerroot
- For Finishing:
- 1 medium mango, peeled and chopped
- 2 tablespoons lime juice
- 2 green onions, chopped
Why These Ingredients Matter
- Chicken: A whole cut-up chicken provides rich, tender meat for a hearty soup.
- Canola Oil: Used to brown the chicken, adding depth to the flavor.
- Baby Corn: Adds a mild, crunchy texture with a subtle sweetness.
- Spinach: Brings earthy flavor and green nutrition.
- Edamame: Offers protein-packed, nutty bites.
- Red Pepper: Contributes color, sweetness, and a slight crunch.
- Light Coconut Milk: Creates a creamy, tropical broth with less fat.
- Mango Salsa: Adds spicy-sweet mango flavor with a hint of heat.
- Gingerroot: Brings warm, zesty spice to the broth.
- Mango: Fresh chunks provide bursts of sweet, juicy flavor.
- Lime Juice: Adds bright, tangy acidity to balance the richness.
- Green Onions: Offer a fresh, mild oniony finish.
Substitutions and Variations
- Chicken: Swap with 2 pounds boneless chicken thighs or breasts (reduce cooking time to 5-6 hours).
- Canola Oil: Use olive oil, avocado oil, or vegetable oil.
- Baby Corn: Replace with 1 cup frozen corn kernels or sliced bamboo shoots.
- Spinach: Use fresh spinach (wilted) or kale, chopped and added in the last hour.
- Edamame: Swap with frozen peas or lima beans.
- Red Pepper: Substitute with yellow or orange bell pepper, or omit for less sweetness.
- Coconut Milk: Use full-fat coconut milk for richer flavor or a non-dairy cream for a different twist.
- Mango Salsa: Replace with regular salsa plus 1/4 cup chopped mango or 1 tablespoon mango chutney.
- Gingerroot: Use 1/2 teaspoon ground ginger if fresh isn’t available.
- Mango: Swap with pineapple or peach chunks for a different tropical fruit.
- Gluten-Free: Naturally gluten-free; check mango salsa for additives.
- Lower Fat: Use boneless, skinless chicken breasts and reduce coconut milk to 1 cup, adding 1/2 cup chicken broth.
Step-by-Step Instructions
Making Mango & Coconut Chicken Soup is straightforward, with the slow cooker doing most of the work after a quick browning step. Follow these steps for a perfect soup every time!
Step 1: Prep Your Ingredients
- Remove skin from 1 broiler/fryer chicken (3-4 pounds) and cut into pieces (legs, thighs, wings, breast halves).
- Measure 2 tablespoons canola oil.
- Drain 1 can (15 ounces) whole baby corn.
- Thaw 1 package (10 ounces) frozen chopped spinach and 1 cup frozen shelled edamame.
- Chop 1 small sweet red pepper.
- Measure 1 can (13.66 ounces) light coconut milk, 1/2 cup mango salsa, and 1 teaspoon minced fresh gingerroot.
- Peel and chop 1 medium mango.
- Measure 2 tablespoons lime juice and chop 2 green onions.
Tip: Prep veggies and mango while the chicken browns to save time.
Step 2: Brown the Chicken
- Heat Oil: In a large skillet, heat 2 tablespoons canola oil over medium-high heat.
- Brown Chicken: Brown chicken pieces in batches, about 2-3 minutes per side, until golden. Transfer chicken and drippings to a 5-quart slow cooker.
Tip: Don’t overcrowd the skillet; browning in batches ensures a nice sear and better flavor.
Step 3: Add Vegetables
- Layer Veggies: Add drained baby corn, thawed spinach, thawed edamame, and chopped red pepper to the slow cooker over the chicken.
Tip: Spread veggies evenly for consistent cooking.
Step 4: Make the Broth
- Mix Broth: In a small bowl, combine 1 can (13.66 ounces) light coconut milk, 1/2 cup mango salsa, and 1 teaspoon minced fresh gingerroot. Stir until blended.
- Pour Over: Pour the coconut milk mixture over the vegetables and chicken in the slow cooker.
Tip: Stir gently to ensure the broth coats the ingredients without disturbing the layers.
Step 5: Cook
- Cook on Low: Cover and cook on Low for 6-8 hours, until the chicken is tender and falls off the bone (internal temperature of 165°F/74°C for breast, 175°F/79°C for thighs).
Tip: Check at 6 hours; smaller chickens or hotter slow cookers may cook faster.
Step 6: Shred Chicken
- Remove Chicken: Carefully transfer chicken pieces to a cutting board and let cool slightly, about 5-10 minutes.
- Shred Meat: Remove meat from bones and cut or shred into bite-sized pieces. Discard bones.
- Return to Slow Cooker: Return shredded chicken to the slow cooker and stir to combine with the broth and vegetables.
Tip: Use two forks or your hands to shred for a fine texture.
Step 7: Finish and Serve
- Add Fresh Ingredients: Just before serving, stir in 1 medium chopped mango and 2 tablespoons lime juice.
- Serve: Ladle soup into bowls and sprinkle each serving with chopped green onions.
Tip: Stir gently to keep mango chunks intact for bursts of flavor.
Assembly: Building the Perfect Mango & Coconut Chicken Soup
Assembling Mango & Coconut Chicken Soup is all about layering savory chicken, tropical broth, and fresh finishes for a vibrant, hearty dish. Here’s how to put it together:
- Brown Chicken: Sear chicken for rich flavor and add to the slow cooker.
- Layer Veggies: Pile on baby corn, spinach, edamame, and red pepper for texture.
- Add Broth: Pour in a coconut-mango-ginger mixture for a creamy, spicy base.
- Slow Cook: Let it simmer to tenderize chicken and meld flavors.
- Finish and Serve: Shred chicken, stir in mango and lime, and top with green onions for freshness.
Presentation Tips:
- Serve in deep bowls to showcase the colorful broth, veggies, and mango chunks.
- Garnish with extra green onions, a lime wedge, or a sprinkle of cilantro for a vibrant look.
- Pair with crusty bread, rice, or a side salad for a complete meal.
- Use white or colorful bowls to highlight the soup’s tropical, creamy appearance.
Serving Suggestions
Mango & Coconut Chicken Soup is a versatile dish perfect for various occasions. Here are some ideas to enjoy it:
- For Dinner: Serve with jasmine rice or naan bread to soak up the broth.
- For Meal Prep: Portion into containers for easy, flavorful lunches.
- For Parties: Offer in small bowls as a starter or pair with tropical appetizers like shrimp skewers.
- With Drinks: Pair with a chilled white wine, sparkling water with lime, or a mango smoothie.
- As a Light Meal: Serve with a green salad and fresh mango slices for a refreshing lunch.
Storage and Make-Ahead Tips
Mango & Coconut Chicken Soup is great for leftovers or prepping ahead. Here’s how to keep it fresh:
- Storing Leftovers:
- Cool completely, then store in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat in a saucepan over medium heat, stirring, for 5-10 minutes, or microwave for 2-3 minutes, stirring halfway.
- Make-Ahead Tips:
- Soup Base: Brown chicken and assemble soup (without mango, lime juice, or green onions) up to 1 day ahead; refrigerate in the slow-cooker insert. Cook as directed.
- Ingredients: Chop red pepper, mango, and green onions up to 1 day ahead; store in the fridge.
- Freezing: Freeze soup (without mango, lime juice, or green onions) for up to 3 months. Thaw in the fridge, reheat, and add fresh ingredients before serving.
Tip: Add mango, lime juice, and green onions just before serving to keep them fresh and vibrant.
Recipe Variations
Mango & Coconut Chicken Soup is versatile and easy to customize. Here are some fun twists to try:
- Spicy Kick: Add 1/2 teaspoon red pepper flakes or a sliced Thai chili to the broth.
- Extra Veggies: Stir in 1 cup chopped carrots or zucchini with the other vegetables.
- Gluten-Free: Naturally gluten-free; check mango salsa for additives.
- Lower Fat: Use boneless, skinless chicken breasts and replace coconut milk with 1 cup low-fat milk plus 1/2 teaspoon coconut extract.
- Curry Twist: Add 1 teaspoon curry powder or turmeric to the broth for a warm, spiced flavor.
- Seafood Version: Swap chicken for 1 pound shrimp or white fish (add in the last hour of cooking).
- Stovetop Option: Brown chicken in a large pot, add veggies and broth ingredients, simmer for 1-1.5 hours, shred chicken, and finish with mango, lime, and green onions.
Tip: Keep the coconut milk and mango for the signature tropical flavor.
Conclusion: Savor Your Mango & Coconut Chicken Soup!
You’ve just made Mango & Coconut Chicken Soup—a creamy, tropical, and comforting dish that’s perfect for any occasion! This slow-cooker recipe is flavorful, versatile, and so easy to make your own. Whether you enjoy it with a sprinkle of green onions or pair it with rice, it’s sure to warm your heart and taste buds. Ladle out a bowl, savor the sweet-spicy broth, and enjoy the island vibes. What’s your favorite tropical soup ingredient? Share your ideas in the comments, and happy cooking!
Print
Mango & Coconut Chicken Soup
Description
Want a comforting soup that blends creamy coconut, sweet mango, and savory chicken with a tropical twist? Mango & Coconut Chicken Soup is the perfect recipe! This slow-cooker dish combines tender chicken, vibrant veggies, and a zesty mango-coconut broth for a hearty, flavorful meal
Ingredients
- For the Chicken:
- 1 broiler/fryer chicken (3 to 4 pounds), skin removed and cut up
- 2 tablespoons canola oil
- For the Soup Base:
- 1 can (15 ounces) whole baby corn, drained
- 1 package (10 ounces) frozen chopped spinach, thawed
- 1 cup frozen shelled edamame, thawed
- 1 small sweet red pepper, chopped
- 1 can (13.66 ounces) light coconut milk
- 1/2 cup mango salsa
- 1 teaspoon minced fresh gingerroot
- For Finishing:
- 1 medium mango, peeled and chopped
- 2 tablespoons lime juice
- 2 green onions, chopped
Why These Ingredients Matter
- Chicken: A whole cut-up chicken provides rich, tender meat for a hearty soup.
- Canola Oil: Used to brown the chicken, adding depth to the flavor.
- Baby Corn: Adds a mild, crunchy texture with a subtle sweetness.
- Spinach: Brings earthy flavor and green nutrition.
- Edamame: Offers protein-packed, nutty bites.
- Red Pepper: Contributes color, sweetness, and a slight crunch.
- Light Coconut Milk: Creates a creamy, tropical broth with less fat.
- Mango Salsa: Adds spicy-sweet mango flavor with a hint of heat.
- Gingerroot: Brings warm, zesty spice to the broth.
- Mango: Fresh chunks provide bursts of sweet, juicy flavor.
- Lime Juice: Adds bright, tangy acidity to balance the richness.
- Green Onions: Offer a fresh, mild oniony finish.
Substitutions and Variations
- Chicken: Swap with 2 pounds boneless chicken thighs or breasts (reduce cooking time to 5-6 hours).
- Canola Oil: Use olive oil, avocado oil, or vegetable oil.
- Baby Corn: Replace with 1 cup frozen corn kernels or sliced bamboo shoots.
- Spinach: Use fresh spinach (wilted) or kale, chopped and added in the last hour.
- Edamame: Swap with frozen peas or lima beans.
- Red Pepper: Substitute with yellow or orange bell pepper, or omit for less sweetness.
- Coconut Milk: Use full-fat coconut milk for richer flavor or a non-dairy cream for a different twist.
- Mango Salsa: Replace with regular salsa plus 1/4 cup chopped mango or 1 tablespoon mango chutney.
- Gingerroot: Use 1/2 teaspoon ground ginger if fresh isn’t available.
- Mango: Swap with pineapple or peach chunks for a different tropical fruit.
- Gluten-Free: Naturally gluten-free; check mango salsa for additives.
- Lower Fat: Use boneless, skinless chicken breasts and reduce coconut milk to 1 cup, adding 1/2 cup chicken broth.
Instructions
Step 1: Prep Your Ingredients
- Remove skin from 1 broiler/fryer chicken (3-4 pounds) and cut into pieces (legs, thighs, wings, breast halves).
- Measure 2 tablespoons canola oil.
- Drain 1 can (15 ounces) whole baby corn.
- Thaw 1 package (10 ounces) frozen chopped spinach and 1 cup frozen shelled edamame.
- Chop 1 small sweet red pepper.
- Measure 1 can (13.66 ounces) light coconut milk, 1/2 cup mango salsa, and 1 teaspoon minced fresh gingerroot.
- Peel and chop 1 medium mango.
- Measure 2 tablespoons lime juice and chop 2 green onions.
Tip: Prep veggies and mango while the chicken browns to save time.
Step 2: Brown the Chicken
- Heat Oil: In a large skillet, heat 2 tablespoons canola oil over medium-high heat.
- Brown Chicken: Brown chicken pieces in batches, about 2-3 minutes per side, until golden. Transfer chicken and drippings to a 5-quart slow cooker.
Tip: Don’t overcrowd the skillet; browning in batches ensures a nice sear and better flavor.
Step 3: Add Vegetables
- Layer Veggies: Add drained baby corn, thawed spinach, thawed edamame, and chopped red pepper to the slow cooker over the chicken.
Tip: Spread veggies evenly for consistent cooking.
Step 4: Make the Broth
- Mix Broth: In a small bowl, combine 1 can (13.66 ounces) light coconut milk, 1/2 cup mango salsa, and 1 teaspoon minced fresh gingerroot. Stir until blended.
- Pour Over: Pour the coconut milk mixture over the vegetables and chicken in the slow cooker.
Tip: Stir gently to ensure the broth coats the ingredients without disturbing the layers.
Step 5: Cook
- Cook on Low: Cover and cook on Low for 6-8 hours, until the chicken is tender and falls off the bone (internal temperature of 165°F/74°C for breast, 175°F/79°C for thighs).
Tip: Check at 6 hours; smaller chickens or hotter slow cookers may cook faster.
Step 6: Shred Chicken
- Remove Chicken: Carefully transfer chicken pieces to a cutting board and let cool slightly, about 5-10 minutes.
- Shred Meat: Remove meat from bones and cut or shred into bite-sized pieces. Discard bones.
- Return to Slow Cooker: Return shredded chicken to the slow cooker and stir to combine with the broth and vegetables.
Tip: Use two forks or your hands to shred for a fine texture.
Step 7: Finish and Serve
- Add Fresh Ingredients: Just before serving, stir in 1 medium chopped mango and 2 tablespoons lime juice.
- Serve: Ladle soup into bowls and sprinkle each serving with chopped green onions.
Tip: Stir gently to keep mango chunks intact for bursts of flavor.
FAQs
Q: Is Mango & Coconut Chicken Soup healthy?
A: Chicken and veggies provide protein and nutrients, and light coconut milk reduces fat, but mango salsa may add sugar. Use low-sodium salsa, skinless chicken, or less coconut milk for a healthier option. Pair with a salad for balance.
Q: Can I use frozen chicken?
A: Thaw the chicken completely in the fridge (24-48 hours) before browning to ensure even cooking and safety. Frozen chicken in a slow cooker can stay in the danger zone too long.
Q: Can I cook this on High?
A: Low is best for tender chicken and melded flavors, but you can cook on High for 3-4 hours, checking for 165°F (74°C) in the breast or 175°F (79°C) in the thigh.
Q: Why is my soup too thin?
A: Excess liquid from veggies or coconut milk can thin the broth. Drain baby corn and spinach well, and don’t add extra liquid. Simmer uncovered for 10 minutes after cooking to thicken if needed.
Q: Can I make this without a slow cooker?
A: Yes! Brown chicken in a large pot, add veggies and broth ingredients, simmer over low heat for 1-1.5 hours, shred chicken, and finish with mango, lime, and green onions.
Q: Can I freeze Mango & Coconut Chicken Soup?
A: Yes! Freeze soup (without mango, lime juice, or green onions) for up to 3 months. Thaw in the fridge, reheat, and add fresh ingredients before serving.