There’s something incredibly comforting about a piping hot bowl of Panera Thai chicken soup recipe. The vibrant flavors, the creamy coconut milk, and the tender chicken chunks – it’s a symphony of textures and tastes that warms you from the inside out.
And while Panera’s version is a popular choice, recreating that restaurant-quality soup at home is surprisingly easy!
This recipe captures the essence of Panera Thai chicken soup recipe, but with a few tweaks to make it my own.
It’s bursting with fresh vegetables, succulent chicken, and a touch of red curry paste for a hint of warmth. Plus, it comes together in under an hour, making it perfect for a cozy weeknight meal.
Let’s get cooking!
About The Details To Recipe
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Course: Soup
Cuisine: Thai-inspired
Yield: 6 servings
Equipment Needed:
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Spoon
- Whisk
Ingredients:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1 cup sliced shiitake mushrooms
- 2 red bell peppers, thinly sliced
- 2 carrots, shredded
- 3 tablespoons red curry paste
- 1/2 tablespoon grated ginger
- 2 cloves garlic, minced
- 1 tablespoon lemongrass paste (optional)
- 4 cups low-sodium chicken broth
- 1 (13.5 oz) can unsweetened coconut milk, full-fat
- 1 lime, juiced
- 2 tablespoons soy sauce
- 1/2 tablespoon brown sugar
- 1/2 cup chopped green onions
- 1/2 cup chopped cilantro
- 2 cups baby spinach (optional)
- Cooked rice noodles (optional, for serving)
Step-by-Step Instructions:
1. Sauté the Vegetables and Aromatics:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced chicken breasts and cook for 5-7 minutes, or until golden brown and cooked through. Remove the chicken from the pot and set aside.
Add the shiitake mushrooms, bell peppers, and shredded carrots to the pot. Sauté for 3-4 minutes, or until softened slightly.
2. Release the Curry Paste’s Flavor:
Push the vegetables to the side of the pot, creating a well in the center. Add the red curry paste, ginger, and garlic (and lemongrass paste, if using) to the well. Cook for 1 minute, stirring constantly, to release the fragrant aromas of the curry paste.
3. Simmer the Broth and Coconut Milk:
Pour in the chicken broth and coconut milk. Bring the mixture to a simmer, scraping any browned bits from the bottom of the pot.
4. Add Back the Chicken and Seasonings:
Return the cooked chicken to the pot along with the lime juice, soy sauce, and brown sugar. Stir to combine and simmer for 10 minutes, allowing the flavors to meld.
5. Finish with Fresh Herbs and Spinach (Optional):
Stir in the chopped green onions and cilantro. If using spinach, add it now and cook for an additional minute, or until wilted.
6. Serve and Enjoy!
Ladle the hot soup into bowls and garnish with additional green onions and cilantro, if desired. Serve with cooked rice noodles for a heartier meal.
Special Note:
The beauty of this recipe lies in its combustibility. Feel free to adjust the vegetables based on your preferences. You can add broccoli florets, snap peas, or even chopped zucchini. Don’t have red curry paste? No problem! Substitute it with a green curry paste for a slightly different flavor profile.
Nutrition Facts Panera Thai Chicken Soup Recipe
| Nutrition | Amount |
|---|---|
| Calories | 350 |
| Fat | 15g |
| Saturated Fat | 8g |
| Cholesterol | 60mg |
| Sodium | 750mg |
| Carbohydrates | 20g |
| Fiber | 2g |
| Sugar | 5g |
| Protein | 30g |
Health Benefits Panera Thai Chicken Soup Recipe
This Panera Thai Chicken Soup recipe is not only delicious but also packed with health benefits:
1. Rich in Protein: The chicken breasts in the soup provide a good amount of protein, which is essential for building and repairing tissues, and keeping you feeling full.
2. Immune-Boosting: Coconut milk is a good source of lauric acid, a medium-chain fatty acid that can help boost the immune system.
3. Anti-inflammatory: Ginger and lemongrass have anti-inflammatory properties that can help reduce inflammation in the body.
4. Heart- Healthy: The vegetables in the soup, like carrots and bell peppers, are rich in antioxidants and fiber, which can promote heart health.
5. Hydrating: Broth-based soups like this one are a great way to stay hydrated, especially during cold and flu season.
Conclusion
This Panera Thai Chicken Soup recipe has taken you on a journey to recreate that restaurant-favorite flavor in your own kitchen.
Now that you’ve mastered the art of balancing savory, spicy, and creamy elements, here’s a final word to solidify your newfound expertise.
The beauty of this recipe lies in its adaptability. Don’t be afraid to experiment with different vegetables like broccoli, snap peas, or baby corn.
Craving a touch more protein? Add shrimp or tofu alongside the chicken. For a bolder kick, use red curry paste instead of yellow, or adjust the amount of lime juice and fish sauce to suit your taste preference.
If you prefer a smoother texture, puree a portion of the cooked soup before adding it back to the pot.
Panera Thai Chicken Soup Recipe
Equipment
- Large pot or Dutch oven
- Cutting Board
- Chef’s knife
- Spoon
- Whisk
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, thinly sliced
- 1 cup sliced shiitake mushrooms
- 2 red bell peppers thinly sliced
- 2 carrots shredded
- 3 tablespoons red curry paste
- 1/2 tablespoon grated ginger
- 2 cloves garlic minced
- 1 tablespoon lemongrass paste optional
- 4 cups low-sodium chicken broth
- 1 13.5 oz can unsweetened coconut milk, full-fat
- 1 lime juiced
- 2 tablespoons soy sauce
- 1/2 tablespoon brown sugar
- 1/2 cup chopped green onions
- 1/2 cup chopped cilantro
- 2 cups baby spinach optional
- Cooked rice noodles optional, for serving
Instructions
Sauté the Vegetables and Aromatics:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced chicken breasts and cook for 5-7 minutes, or until golden brown and cooked through. Remove the chicken from the pot and set aside.
- Add the shiitake mushrooms, bell peppers, and shredded carrots to the pot. Sauté for 3-4 minutes, or until softened slightly.
Release the Curry Paste’s Flavor:
- Push the vegetables to the side of the pot, creating a well in the center. Add the red curry paste, ginger, and garlic (and lemongrass paste, if using) to the well. Cook for 1 minute, stirring constantly, to release the fragrant aromas of the curry paste.
Simmer the Broth and Coconut Milk:
- Pour in the chicken broth and coconut milk. Bring the mixture to a simmer, scraping any browned bits from the bottom of the pot.
Add Back the Chicken and Seasonings:
- Return the cooked chicken to the pot along with the lime juice, soy sauce, and brown sugar. Stir to combine and simmer for 10 minutes, allowing the flavors to meld.
Finish with Fresh Herbs and Spinach (Optional):
- Stir in the chopped green onions and cilantro. If using spinach, add it now and cook for an additional minute, or until wilted.
Serve and Enjoy!
- Ladle the hot soup into bowls and garnish with additional green onions and cilantro, if desired. Serve with cooked rice noodles for a heartier meal.
Notes
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