Homemade Panera Thai Chicken Soup

5 from 3 votes

Homemade Panera Thai Chicken Soup

This Panera Bread Thai style chicken soup has tender white meat chicken soaked in a spicy-sweet coconut broth. It's the perfect soup if you're craving something that is both flavorful and comforting, as it's full of nourishing veggies and deliciously creamy coconut milk.

Prep Time10

Cook Time20

Total Time30

Course: Soups

Cuisine: American, Asian, Thai

Keyword: homemade thai chicken soup, panera thai chicken soup, panera thai soup, thai chicken soup

Servings: Servings

Calories: 213kcal

Author: Sunena Anand

Equipment

Large pot

Ingredients

1 Red bell pepper thinly sliced
½ Carrot shredded
1 cup Shiitake mushrooms thinly sliced
3 tablespoon Red curry paste
½ tablespoon Lemongrass paste
2 cups Chicken broth
2 Chicken breasts, cooked, shredded
1 13.5 oz can Coconut milk unsweetened, full fat
2 teaspoon Soy sauce
1 tablespoon Brown sugar
1 Lime juiced
2 tablespoon Corn starch
2 tablespoon Cold water
Rice noodle sticks to serve, optional

Instructions

Heat a large pot over medium-high heat with 2 tablespoons of olive oil. Add the shiitake mushrooms to the pot, and saute for 2-3 minutes until slightly softened and wilted.
1 cup Shiitake mushrooms
Add the sliced bell pepper and carrots to the mushrooms, and saute until the peppers are slightly soft.
1 Red bell pepper, ½ Carrot
Push the vegetables to the sides of the pot to form a well in the centre of the pot. Add the curry and lemongrass paste to the centre, and let it cook through until it starts to release some of its oils - this should take about 2-3 minutes.
3 tablespoon Red curry paste, ½ tablespoon Lemongrass paste
Top the pot off with chicken broth, and add the shredded chicken to the pot. Reduce the heat to medium-low, and let the soup simmer for 7-10 minutes.
2 cups Chicken broth, 2 Chicken breasts,
While the soup is simmering, mix together the corn starch slurry and set aside.
2 tablespoon Corn starch, 2 tablespoon Cold water
Once the soup has simmered, add the coconut milk to the pot. Season with brown sugar, soy sauce, and lime juice and stir. Stir in the corn starch slurry, and let the soup thicken and simmer for 3-5 minutes.
1 13.5 oz can Coconut milk, 2 teaspoon Soy sauce, 1 tablespoon Brown sugar, 1 Lime
If you are going to serve this soup with rice noodle sticks, cook according to package directions while the soup is simmering, and portion into bowls before pouring soup over the noodles.
Rice noodle sticks

Notes

Be sure to give your coconut milk a good shake: Coconut milk will often separate in the can - shake it up nicely to get make sure everything is nice and homogenous and blended.
Do not be afraid to season liberally with salt: Salt will tie the soup's flavors together, especially since coconut milk can be on the blander side without the proper addition of salt.
Give the curry paste time to release its oils: This is a crucial part of building the soup’s flavor, especially in a short period of time.

Nutrition