Best 3 Mango Coconut Chicken Soup Recipes

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Indulge in a culinary journey to the tropics with our tantalizing Mango Coconut Chicken Soup! This delectable soup boasts a harmonious blend of sweet mangoes, creamy coconut milk, succulent chicken, and aromatic spices. Savor the burst of tropical flavors as each spoonful transports you to a paradise of culinary delight. Our collection of recipes caters to diverse dietary preferences, including a classic version, a low-carb variation, and a vegan alternative. Whether you prefer a traditional or a healthier take, we have the perfect recipe to satisfy your cravings. Get ready to embark on a taste adventure that will leave your taste buds dancing with joy!

Let's cook with our recipes!

MANGO & COCONUT CHICKEN SOUP



Mango & Coconut Chicken Soup image

I love preparing dinner in a slow cooker because it's "carefree cooking." This chicken dish uses ingredients that I love, such as coconut milk, edamame and fresh ginger. The Asian-style entree is perfect for a potluck party. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Lunch

Time 6h25m

Yield 6 servings.

Number Of Ingredients 12

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

Steps:

  • In a large skillet, brown chicken in oil in batches. Transfer chicken and drippings to a 5-qt. slow cooker. Add the corn, spinach, edamame and pepper. In a small bowl, combine the coconut milk, salsa and ginger; pour over vegetables., Cover and cook on low for 6-8 hours or until chicken is tender. Remove chicken; cool slightly. When cool enough to handle, remove meat from bones; cut or shred meat into bite-sized pieces. Return meat to slow cooker., Just before serving, stir in mango and lime juice. Sprinkle servings with green onions.

Nutrition Facts : Calories 338 calories, Fat 17g fat (6g saturated fat), Cholesterol 73mg cholesterol, Sodium 362mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 4g fiber), Protein 29g protein.

CREAM OF COCONUT AND MANGO SOUP



Cream of Coconut and Mango Soup image

Provided by Food Network

Yield 6 servings.

Number Of Ingredients 14

3 tablespoons small pearl tapioca
2/3 cup water
4 cups fresh coconut milk, or combination regular and coconut milk
1/4 cup sugar
2 cardomon pods
1 stalk lemon grass, bruised
3 quarter-size pieces gingeroot, bruised
1 vanilla bean, split
1/2 cup cream of coconut
3 cups mango (3 mangos), 1/2-inch dice
2 tablespoons fresh-squeezed orange juice
2 tablespoons fresh-squeezed lime juice
2 tablespoons sugar
Garnish: fresh mint sprigs

Steps:

  • In a saucepan set over moderate heat, combine coconut milk, sugar, cardomon pods, lemon grass, ginger and vanilla. Bring to a simmer and let cool. Chill, covered, overnight.
  • In a bowl, combine the tapioca with the water and let mixture sit for 45 minutes. Drain the tapioca. Strain the coconut mixture. In a saucepan set over moderate heat, combine the tapioca with the coconut milk mixture, bring to a simmer and cook over low heat, stirring frequently, for 10 minutes, or until thickened. Transfer to a bowl and stir in the cream. Let cool and chill, covered, until cold. In a bowl, combine mango with orange juice, lime juice and sugar. To serve: Pour coconut mixture into soup bowls then arrange mango mixture in the middle of each bowl. Garnish with mint leaves.

COCONUT MANGO CHICKEN



Coconut Mango Chicken image

From my mother-in-law. If you don't have coconut milk you can use 2/3 cup hot water and 3 Tbsp coconut milk powder. You can also use fresh mango instead of canned.(Add it just before serving, as it is very delicate.)

Provided by Lee_tah

Categories     Chicken Breast

Time 12m

Yield 4 serving(s)

Number Of Ingredients 9

4 teaspoons oil
4 chicken breast fillets
1 medium onion, chopped
2 teaspoons fresh ginger, grated
1 garlic clove, crushed
1 1/3 cups canned mango, slices
2 teaspoons chicken bouillon
2/3 cup coconut milk
2 teaspoons cornstarch

Steps:

  • Fry chicken until golden; set aside.
  • Fry onion, garlic and ginger about 5 minutes.
  • Combine coconut milk, chicken bouillon and corn starch. Add to the onion mixture. Add chicken back to the pan. Bring to the boil, stirring until it thickens. Stir in mango slices or fresh mango.
  • Simmer for about 5 minutes.
  • If desired, serve on a bed of jasmine rice.

Tips:

  • For a richer flavor, use coconut milk instead of broth.
  • Add a touch of heat with a serrano or jalapeƱo pepper.
  • For a creamier soup, blend a portion of the soup until smooth before returning it to the pot.
  • Garnish with fresh cilantro, lime wedges, and a sprinkle of toasted coconut.
  • Serve with jasmine rice or naan bread for a complete meal.

Conclusion:

Mango coconut chicken soup is a delicious and easy-to-make recipe that is perfect for a weeknight meal. The combination of sweet mangoes, creamy coconut milk, and savory chicken creates a flavor profile that is both unique and satisfying. This soup is also a good source of protein, vitamins, and minerals. So next time you're looking for a healthy and flavorful soup recipe, give mango coconut chicken soup a try.

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