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
Scale
- 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.