This hearty Thai Mango Chicken Soup is full of bold flavors creamy coconut, warm curry spices, sweet mango, and tender chicken. Perfectly comforting with a tropical twist, it’s a dish that warms the soul while keeping things bright and fresh.
Ingredients of Thai Mango Chicken Soup recipe
- 3 lbs chicken thighs
- 2 fl oz extra virgin olive oil (EVOO)
- 10 fl oz coconut milk
- 4 fl oz fresh mango purée
- 6 oz diced fresh mango
- 1 mango fan (for garnish)
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tbsp red curry paste
- 2 tbsp yellow curry powder
- 1 tbsp red pepper flakes
- 2 tsp black pepper
- 2 tsp salt
- 16 fl oz water
- 8 oz broccoli
- 3 oz carrots, chopped
- 3 oz red bell peppers, julienned
- 3 oz green bell peppers, julienned
- 2 oz white onion, julienned
- ½ cup cilantro, chopped
- 6 lime wedges
Instruction
1. Cook the Chicken
Heat a large sauté pan on high heat. Season the chicken with black pepper. Add olive oil to coat the pan, then place chicken skin-side down. Cook until fully done (165°F), about 8–10 minutes. Remove chicken and set aside.
2. Make the Curry Base
In a bowl, mix together coconut milk, curry paste, and mango purée. Set aside.
3. Cook the Vegetables
Using the same pan with the chicken drippings, sauté garlic, ginger, peppers, onions, broccoli, and carrots. Add red pepper flakes and salt. Cook on medium-high for about 5 minutes, until the vegetables are slightly tender and seared.
4. Add Chicken & Spices
Return the cooked chicken to the pan. Sprinkle in yellow curry powder and cook another 5 minutes to blend the flavors.
5. Build the Soup
Pour in the coconut milk and curry paste mixture. Stir well, then add water. Reduce heat and let simmer for about 10 minutes, stirring occasionally, until the soup thickens slightly.
6. Finish with Mango
Stir in diced fresh mango for a burst of sweetness.
7. Serve & Garnish
Ladle the soup into bowls. Top with chopped cilantro, fresh lime juice, and a mango fan for garnish.