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
Scale
- 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.