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Mango & Coconut Chicken Soup Recipe

Mango & Coconut Chicken Soup Recipe

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, New York
TOTAL TIME: Prep: 25 min. Cook: 6 hours YIELD:6 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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-size pieces. Return meat to slow cooker.
  • 3. Just before serving, stir in mango and lime juice. Sprinkle servings with green onions. Yield: 6 servings.

Nutritional Facts

1 serving equals 338 calories, 17 g fat (6 g saturated fat), 73 mg cholesterol, 362 mg sodium, 15 g carbohydrate, 4 g fiber, 29 g protein.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.