Creamy, comforting, and bursting with flavor, this Mango Coconut Curry Soup combines the sweetness of ripe mangoes with the warmth of curry spices, coconut milk, and tender chicken. It’s a cozy one-pot meal perfect for chilly evenings.
Ingredients of Mango Coconut Curry Soup recipe
- 1 tbsp oil
- 2 tbsp curry powder
- ¼ cup fish sauce
- 2 large carrots, sliced
- 3–4 tbsp sliced green onions
- 1 tbsp fresh ginger, minced
- 4 cups chicken stock
- 2 medium russet potatoes, diced
- 5–6 cilantro sprigs
- 1 garlic clove, minced
- 1 cup full-fat coconut milk
- 1 tbsp brown sugar
- 2 ripe mangos, diced (plus extra for garnish)
- 1 shallot, finely chopped
- ½ tsp turmeric
- 2 tbsp soy sauce
- 2 cups cubed rotisserie chicken breast
- 2 tbsp sliced serrano peppers (for garnish, optional)
Instructions
1. Sauté the Aromatics
In a large, heavy-bottom saucepan, heat oil over medium-high heat. Add shallot, garlic, and turmeric. Cook for about 30 seconds until fragrant.
2. Build the Broth
Stir in the coconut milk, chicken stock, fish sauce, soy sauce, and brown sugar. Bring to a boil for 2–3 minutes.
3. Cook the Vegetables
Add diced potatoes and carrots. Reduce heat to low, cover, and simmer until vegetables are fork-tender, about 90 minutes.
4. Add the Finishing Touches
Stir in cubed rotisserie chicken and mango pieces. Heat through.
5. Serve & Garnish
Ladle into bowls and garnish with cilantro, green onions, extra mango, red bell pepper, and serrano peppers if desired.