Panera Thai Chicken Soup Recipe
Panera's Thai Chicken Soup is a creamy, flavorful blend of chicken, coconut milk, veggies, and Thai spices. Recreating it at home brings warmth and comfort to your table. With its rich broth and vibrant flavors, this soup is a delicious taste of Southeast Asia.
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
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.