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–+ servings
Marry Me Chicken Soup Recipe

Marry Me Chicken Soup Recipe That Warm Hearts and Homes

A delicious Marry Me Chicken Soup recipe that combines vibrant flavors for a wholesome meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 15 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soup
Cuisine: Thai
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups ripe mangoes Use varieties like Ataulfo or Haden for sweetness.
  • 1 cup bell peppers Add crunch and color; substitute with cucumbers if desired.
  • 1 cup cucumber Provides a refreshing quality; zucchini is a good alternative.
  • 1 small red onion Use shallots for a milder flavor if preferred.
  • 1/4 cup fresh herbs (Mint/Cilantro) Basil can be a flavorful twist.
For the Dressing
  • 3 tablespoons lime juice Adds tanginess; replace with apple cider vinegar for a different zing.
  • 2 tablespoons soy sauce or tamari Brings saltiness; coconut aminos are soy-free substitutes.
  • 1 tablespoon sesame oil Adds richness; olive oil can lighten the flavor if desired.

Equipment

  • mixing bowl
  • Cutting board
  • sharp knife
  • Whisk

Method
 

Step-by-Step Instructions
  1. Prepare the Dressing: In a small bowl, combine lime juice, soy sauce, and sesame oil. Whisk together for about 30 seconds until creamy.
  2. Chop Vegetables: Dice the mango, slice bell peppers and cucumber, and thinly slice the red onion.
  3. Combine Ingredients: In a large bowl, toss together the mango, bell peppers, cucumber, red onion, and fresh herbs.
  4. Dress the Salad: Drizzle the dressing over the salad and gently toss without bruising the mango.
  5. Serve: Enjoy immediately or let chill in the refrigerator for 10-15 minutes to meld flavors.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 28gProtein: 2gFat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 400mgPotassium: 300mgFiber: 4gSugar: 10gVitamin A: 1000IUVitamin C: 40mgCalcium: 30mgIron: 0.5mg

Notes

Store leftovers in an airtight container for up to 2 days. Avoid dressing the salad until just before serving.

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