Introduction: Craving a Warm, Tropical Soup?
Want a comforting, flavorful dish that’s perfect for cozy dinners, meal prep, or impressing guests? Mango & Coconut Chicken Soup is the ultimate recipe! This slow-cooker soup combines tender chicken with creamy coconut milk, sweet mango, and vibrant veggies, spiced with ginger and lime for a tropical twist. Topped with green onions, it’s a healthy, hearty meal that’s easy to make. Ready to create a delicious, island-inspired soup? Let’s dive into this delightful recipe!
Overview: Why Mango & Coconut Chicken Soup Is Special
Mango & Coconut Chicken Soup is a rich, aromatic dish that blends savory and sweet flavors with the convenience of a slow cooker. Here’s why it’s so special:
- Time Requirement: About 20 minutes prep, 6-8 hours cooking on Low, 15 minutes finishing, for a total of about 6.5-8.5 hours (mostly inactive).
- Difficulty Level: Moderate. Browning chicken and shredding add steps, but the slow cooker does most of the work, making it manageable for home cooks.
- Why It’s Unique: The slow cooker melds tender chicken with coconut milk, mango salsa, and ginger for a creamy, tropical broth, while veggies like baby corn and edamame add texture. Fresh mango and lime juice brighten the flavors, and green onions provide a fresh finish. This recipe serves 6-8, ideal for family meals, gatherings, or leftovers.
This recipe is vibrant, versatile, and perfect for soup lovers or fans of tropical, Asian-inspired dishes. Let’s get cooking!
Essential Ingredients
This recipe serves 6-8 and uses fresh and pantry ingredients for a bold soup. Here’s what you’ll need for the original (1x) recipe:
- For the Soup:
- 1 broiler/fryer chicken (3 to 4 pounds), skin removed and cut up
- 2 tablespoons canola oil
- 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
- 1 medium mango, peeled and chopped
- 2 tablespoons lime juice
- 2 green onions, chopped
Why These Ingredients Matter
- Chicken: Provides hearty protein and rich flavor.
- Canola Oil: Used for browning chicken, adding depth.
- Baby Corn: Adds crunchy texture and mild sweetness.
- Spinach: Brings earthy, green flavor and nutrition.
- Edamame: Offers protein-packed, nutty bites.
- Red Pepper: Adds color and subtle sweetness.
- Coconut Milk: Creates a creamy, tropical base.
- Mango Salsa: Brings sweet-spicy flavor and fruitiness.
- Gingerroot: Adds warm, zesty spice.
- Mango: Enhances sweetness and tropical notes.
- Lime Juice: Brightens with tangy acidity.
- Green Onions: Provide a fresh, oniony garnish.
Substitutions and Variations
- Chicken: Swap with 2 pounds boneless chicken thighs (cook 5-6 hours) or 3 cups shredded rotisserie chicken (add in the last hour).
- Canola Oil: Use olive oil or avocado oil.
- Baby Corn: Replace with 1 cup sliced carrots or bamboo shoots.
- Spinach: Use fresh spinach or kale, chopped.
- Edamame: Swap with green peas or lima beans.
- Red Pepper: Use yellow pepper or 1/2 cup diced tomatoes.
- Coconut Milk: Use full-fat coconut milk for richer flavor or vegetable broth for a lighter soup.
- Mango Salsa: Substitute with 1/2 cup diced mango plus 1 tablespoon hot sauce.
- Gingerroot: Use 1/2 teaspoon ground ginger.
- Gluten-Free: Naturally gluten-free; ensure mango salsa is gluten-free.
- Spicy Soup: Add 1/4 teaspoon red pepper flakes or 1 diced jalapeño.
- Curry Twist: Stir in 1 teaspoon curry powder with the coconut milk.
Step-by-Step Instructions
Making Mango & Coconut Chicken Soup is straightforward, with a few prep steps and a slow-cooker finish. Follow these steps for a perfect dish!
Step 1: Prep Your Ingredients
- Remove skin from 1 broiler/fryer chicken (3 to 4 pounds) and cut into pieces (legs, thighs, breasts).
- 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 (refrigerate overnight or rinse under warm water).
- Chop 1 small sweet red pepper.
- Open 1 can (13.66 ounces) light coconut milk.
- Measure 1/2 cup mango salsa and 1 teaspoon minced fresh gingerroot.
- Peel and chop 1 medium mango.
- Measure 2 tablespoons lime juice.
- Chop 2 green onions.
- Prepare a 5-quart slow cooker.
Tip: Cut chicken into manageable pieces for browning; mince ginger finely for even flavor.
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 3-4 minutes per side, until golden. Transfer chicken and drippings to the 5-quart slow cooker.
Tip: Don’t overcrowd the skillet; brown in batches for a nice sear, which adds flavor.
Step 3: Add Vegetables
- Layer Veggies: Add drained baby corn, thawed spinach, thawed edamame, and chopped red pepper to the slow cooker, spreading evenly over the chicken.
Tip: Distribute veggies evenly; no need to stir yet to keep layers intact.
Step 4: Make the Broth
- Combine Liquids: In a small bowl, whisk together 1 can (13.66 ounces) light coconut milk, 1/2 cup mango salsa, and 1 teaspoon minced fresh gingerroot until blended.
- Pour Over Veggies: Pour the coconut milk mixture over the vegetables in the slow cooker.
Tip: Whisk thoroughly to blend salsa; pour slowly to cover veggies evenly.
Step 5: Slow Cook
- Cook on Low: Cover and cook on Low for 6-8 hours, until chicken is tender and reaches an internal temperature of 165°F (74°C) for breasts or 175°F (79°C) for thighs.
Tip: Check at 6 hours; larger pieces may need closer to 8 hours. Avoid lifting the lid to maintain heat.
Step 6: Shred the Chicken
- Remove Chicken: Transfer chicken to a large bowl or cutting board using tongs.
- Cool and Shred: Let cool slightly (about 5-10 minutes), then 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: Shred finely for easy spooning; use two forks or your hands for quick shredding.
Step 7: Finish and Serve
- Add Mango and Lime: 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: Add mango and lime at the end to keep flavors fresh; serve hot for the best taste.
Assembly: Building the Perfect Mango & Coconut Chicken Soup
Assembling this soup is all about layering flavors for a tropical, creamy dish. Here’s how to put it together:
- Brown Chicken: Sear for rich flavor.
- Add Veggies: Layer corn, spinach, edamame, and pepper for texture.
- Make Broth: Combine coconut milk, salsa, and ginger for a creamy base.
- Slow Cook: Cook until tender and flavorful.
- Shred and Finish: Shred chicken, add mango and lime, and garnish with green onions.
Presentation Tips:
- Serve in deep bowls to showcase the colorful veggies and creamy broth.
- Garnish with extra green onions or a lime wedge for a vibrant look.
- Pair with crusty bread, rice, or a side salad for a complete meal.
- Use white or ceramic bowls to highlight the soup’s golden hue and green accents.
Serving Suggestions
Mango & Coconut Chicken Soup is versatile and perfect for a variety of occasions. Here are some ideas to enjoy it:
- Cozy Dinner: Serve with warm rolls for a comforting meal.
- Meal Prep: Portion into containers for easy lunches or dinners.
- Dinner Party: Offer as a starter with tropical cocktails or mocktails.
- Potluck Dish: Bring to gatherings with a side of jasmine rice.
- With Extras: Add a dollop of sour cream or a sprinkle of cilantro for richness.
Storage and Make-Ahead Tips
This soup keeps well and is great for meal prep. Here’s how to store it:
- 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 occasionally, for 5-7 minutes, or microwave for 2-3 minutes, stirring halfway.
- Make-Ahead Tips:
- Prep: Brown chicken and chop veggies up to 1 day ahead; refrigerate separately.
- Soup: Cook soup up to 2 days ahead; refrigerate without mango, lime, or green onions. Add these before serving.
- Freezing: Freeze soup (without mango, lime, or green onions) for up to 2 months. Thaw in the fridge, reheat, and add fresh ingredients.
Tip: Store without garnishes to maintain freshness; add mango and lime just before serving.
Recipe Variations
Mango & Coconut Chicken Soup is versatile and easy to customize. Here are some fun twists to try:
- Spicy Soup: Add 1 tablespoon sriracha or 1/2 teaspoon chili flakes to the broth.
- Gluten-Free: Naturally gluten-free; ensure mango salsa is gluten-free.
- Low-Fat: Use chicken breast only and reduce coconut milk to 1 cup, adding 1 cup broth.
- Vegetarian: Swap chicken with 2 cups chickpeas and use vegetable broth.
- Pineapple Twist: Replace mango with 1 cup diced pineapple.
- Noodle Soup: Add 2 cups cooked rice noodles in the last 10 minutes.
- Stovetop Option: Brown chicken in a pot, add ingredients, and simmer on low for 1-1.5 hours, then shred and finish.
Tip: Keep the coconut-mango-ginger base for the tropical flavor.
Conclusion: Savor Your Mango & Coconut Chicken Soup!
You’ve just made Mango & Coconut Chicken Soup—a creamy, tropical, and hearty dish that’s perfect for any occasion! This slow-cooker recipe is flavorful, versatile, and so delicious it’ll become a go-to for cozy meals, gatherings, or meal prep. Whether you garnish with green onions or add a spicy kick, this soup is sure to impress. Grab a spoon, dive into the vibrant flavors, and enjoy the island-inspired warmth. What’s your favorite soup topping? Share your ideas in the comments, and happy cooking!
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Mango & Coconut Chicken Soup
Description
Want a comforting, flavorful dish that’s perfect for cozy dinners, meal prep, or impressing guests? Mango & Coconut Chicken Soup is the ultimate recipe! This slow-cooker soup combines tender chicken with creamy coconut milk, sweet mango, and vibrant veggies, spiced with ginger and lime for a tropical twist
Ingredients
- For the Soup:
- 1 broiler/fryer chicken (3 to 4 pounds), skin removed and cut up
- 2 tablespoons canola oil
- 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
- 1 medium mango, peeled and chopped
- 2 tablespoons lime juice
- 2 green onions, chopped
Why These Ingredients Matter
- Chicken: Provides hearty protein and rich flavor.
- Canola Oil: Used for browning chicken, adding depth.
- Baby Corn: Adds crunchy texture and mild sweetness.
- Spinach: Brings earthy, green flavor and nutrition.
- Edamame: Offers protein-packed, nutty bites.
- Red Pepper: Adds color and subtle sweetness.
- Coconut Milk: Creates a creamy, tropical base.
- Mango Salsa: Brings sweet-spicy flavor and fruitiness.
- Gingerroot: Adds warm, zesty spice.
- Mango: Enhances sweetness and tropical notes.
- Lime Juice: Brightens with tangy acidity.
- Green Onions: Provide a fresh, oniony garnish.
Substitutions and Variations
- Chicken: Swap with 2 pounds boneless chicken thighs (cook 5-6 hours) or 3 cups shredded rotisserie chicken (add in the last hour).
- Canola Oil: Use olive oil or avocado oil.
- Baby Corn: Replace with 1 cup sliced carrots or bamboo shoots.
- Spinach: Use fresh spinach or kale, chopped.
- Edamame: Swap with green peas or lima beans.
- Red Pepper: Use yellow pepper or 1/2 cup diced tomatoes.
- Coconut Milk: Use full-fat coconut milk for richer flavor or vegetable broth for a lighter soup.
- Mango Salsa: Substitute with 1/2 cup diced mango plus 1 tablespoon hot sauce.
- Gingerroot: Use 1/2 teaspoon ground ginger.
- Gluten-Free: Naturally gluten-free; ensure mango salsa is gluten-free.
- Spicy Soup: Add 1/4 teaspoon red pepper flakes or 1 diced jalapeño.
- Curry Twist: Stir in 1 teaspoon curry powder with the coconut milk.
Instructions
Step 1: Prep Your Ingredients
- Remove skin from 1 broiler/fryer chicken (3 to 4 pounds) and cut into pieces (legs, thighs, breasts).
- 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 (refrigerate overnight or rinse under warm water).
- Chop 1 small sweet red pepper.
- Open 1 can (13.66 ounces) light coconut milk.
- Measure 1/2 cup mango salsa and 1 teaspoon minced fresh gingerroot.
- Peel and chop 1 medium mango.
- Measure 2 tablespoons lime juice.
- Chop 2 green onions.
- Prepare a 5-quart slow cooker.
Tip: Cut chicken into manageable pieces for browning; mince ginger finely for even flavor.
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 3-4 minutes per side, until golden. Transfer chicken and drippings to the 5-quart slow cooker.
Tip: Don’t overcrowd the skillet; brown in batches for a nice sear, which adds flavor.
Step 3: Add Vegetables
- Layer Veggies: Add drained baby corn, thawed spinach, thawed edamame, and chopped red pepper to the slow cooker, spreading evenly over the chicken.
Tip: Distribute veggies evenly; no need to stir yet to keep layers intact.
Step 4: Make the Broth
- Combine Liquids: In a small bowl, whisk together 1 can (13.66 ounces) light coconut milk, 1/2 cup mango salsa, and 1 teaspoon minced fresh gingerroot until blended.
- Pour Over Veggies: Pour the coconut milk mixture over the vegetables in the slow cooker.
Tip: Whisk thoroughly to blend salsa; pour slowly to cover veggies evenly.
Step 5: Slow Cook
- Cook on Low: Cover and cook on Low for 6-8 hours, until chicken is tender and reaches an internal temperature of 165°F (74°C) for breasts or 175°F (79°C) for thighs.
Tip: Check at 6 hours; larger pieces may need closer to 8 hours. Avoid lifting the lid to maintain heat.
Step 6: Shred the Chicken
- Remove Chicken: Transfer chicken to a large bowl or cutting board using tongs.
- Cool and Shred: Let cool slightly (about 5-10 minutes), then 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: Shred finely for easy spooning; use two forks or your hands for quick shredding.
Step 7: Finish and Serve
- Add Mango and Lime: 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: Add mango and lime at the end to keep flavors fresh; serve hot for the best taste.
FAQs
Q: Is this soup healthy?
A: Chicken and veggies are nutritious, but coconut milk adds fat. Use light coconut milk, trim chicken fat, or increase veggies for a lighter option. Edamame and spinach add protein and fiber.
Q: Can I use frozen mango?
A: Yes, thaw and drain 1 cup frozen mango before adding to avoid excess water.
Q: Why is my soup too thick?
A: Too much starch from veggies or reduced liquid can cause this. Add 1/2 cup broth or water when reheating.
Q: Can I cook this on High?
A: Yes, cook on High for 3-4 hours, but Low is better for tender chicken and melded flavors.
Q: Can I skip browning the chicken?
A: Yes, but browning adds depth. If skipping, add chicken directly to the slow cooker with 1 tablespoon oil.
Q: Can I freeze this soup?
A: Yes! Freeze without mango, lime, or green onions for up to 2 months. Thaw, reheat, and add fresh ingredients before serving.