Description

Ever wondered what happens when you blend the cozy warmth of chicken soup with the vibrant flavors of a tropical island? Mango & Coconut Chicken Soup is the answer! This dish combines tender chicken, creamy coconut milk, and sweet mango for a bowl of comfort that feels like a getaway.

Ingredients

To make Mango & Coconut Chicken Soup, you’ll need ingredients that bring together savory, sweet, and tropical flavors. Here’s what you need and why each one matters:

Broiler/Fryer Chicken (3–4 pounds, skin removed and cut up): Provides tender, juicy meat and rich flavor for the soup base. Removing the skin keeps it lighter.
Canola Oil (2 tbsp): Used to brown the chicken, adding depth and a golden color to the meat.
Whole Baby Corn (15 oz can, drained): Adds a mild, sweet crunch that complements the tropical theme.
Frozen Chopped Spinach (10 oz package, thawed): Brings color, nutrition, and a subtle earthy flavor. Thawing ensures it blends well.
Frozen Shelled Edamame (1 cup, thawed): Adds protein, texture, and a nutty flavor, making the soup heartier.
Sweet Red Pepper (1 small, chopped): Provides a pop of color and sweet, crisp flavor.
Light Coconut Milk (13.66 oz can): Creates a creamy, slightly sweet broth with a tropical vibe. Light coconut milk keeps it less heavy.
Mango Salsa (½ cup): Adds tangy, fruity flavor with a hint of spice, enhancing the tropical profile.
Minced Fresh Gingerroot (1 tsp): Brings warmth and a zesty kick that pairs perfectly with mango and coconut.
Mango (1 medium, peeled and chopped): Adds fresh, sweet chunks for bursts of tropical flavor.
Lime Juice (2 tbsp): Brightens the soup with a tangy, citrusy finish.
Green Onions (2, chopped): Adds a fresh, mild onion flavor and a colorful garnish.

Substitutions and Variations

Chicken: Use boneless chicken thighs for a richer flavor; reduce cooking time to 5–6 hours. Rotisserie chicken (shredded, added at the end) works for a shortcut.
Coconut Milk: Swap with full-fat coconut milk for a creamier soup or almond milk for a lighter, less tropical option.
Mango Salsa: Replace with regular salsa and ¼ cup diced mango, or use a pineapple salsa for a different fruit twist.
Vegetables: Swap baby corn for sliced carrots or zucchini, or use fresh spinach instead of frozen (wilt before adding).
Edamame: Substitute with frozen peas or chickpeas for similar texture and protein.
Ginger: Use ¼ tsp ground ginger if fresh isn’t available, but fresh adds better flavor

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Instructions

Brown the Chicken:
- In a large skillet, heat 2 tbsp canola oil over medium heat.
- Brown the 3–4 pound cut-up chicken (skin removed) in batches, about 2–3 minutes per side, until golden.
- Transfer the chicken and drippings to a 5-quart slow cooker.
- Tip: Don’t overcrowd the skillet—brown in batches for even color and flavor.
Add Vegetables:
- Add 15 oz drained whole baby corn, 10 oz thawed chopped spinach, 1 cup thawed shelled edamame, and 1 small chopped sweet red pepper to the slow cooker.
- Tip: Thaw spinach and edamame in the fridge overnight or microwave briefly to speed up prep.
Mix the Broth:
- In a small bowl, combine 13.66 oz light coconut milk, ½ cup mango salsa, and 1 tsp minced fresh gingerroot. Stir until blended.
- Pour the mixture over the chicken and vegetables in the slow cooker.
- Tip: Stir gently to ensure the coconut milk mixture coats the ingredients evenly.
Cook the Soup:
- Cover and cook on low for 6–8 hours, until the chicken is tender and easily pulls away from the bones.
- Tip: Check at 6 hours to avoid overcooking; the chicken should reach 165°F internally.
Shred the Chicken:
- Remove the chicken from the slow cooker and let it cool slightly on a cutting board (about 10 minutes).
- Remove meat from bones and cut or shred into bite-sized pieces. Discard bones.
- Return the shredded chicken to the slow cooker and stir to combine.
- Tip: Use two forks for easy shredding, or chop with a knife for larger pieces.
Finish the Soup:
- Just before serving, stir in 1 medium peeled and chopped mango and 2 tbsp lime juice.
- Tip: Add the mango and lime at the end to keep their flavors fresh and vibrant.
Serve:
- Ladle the soup into bowls and sprinkle each serving with chopped green onions.
- Tip: Serve hot to enjoy the full aroma of the coconut and mango.