Panera Thai Chicken Soup Recipe
Panera Thai Chicken Soup is the perfect combination of flavors. This restaurant-style soup has a creamy coconut milk base with the fragrant flavors of red curry, lemongrass, and soy sauce. It’s light enough for summer but hearty enough for colder months. Serve it up with your favorite crusty bread or jasmine rice for an easy one-pot meal.
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Servings: 8 Servings
Calories: 213kcal
Equipment
- pot
- Blender
- Forks
- knife
- bowl
Ingredients
- Red bell pepper thinly sliced
- 2 cups sliced mushrooms
- 4 cups low-sodium chicken broth
- 1 Carrot shredded
- 1 tablespoon Lemongrass paste
- 6 tablespoons Red curry paste
- 4 tablespoons Cold water
- 3 pcs boneless skinless chicken breasts shredded
- 2 14 oz. cans of coconut milk
- 3 teaspoons Dark soy sauce
- 2 pcs Lime, juiced
- 2 tablespoon s light brown sugar
- 4 tablespoons Corn starch
Instructions
- Heat a pot over medium heat and add the red curry paste, lemongrass paste, and coconut milk together. Stir until combined and let simmer for about 5 minutes.
- Add in the chicken broth, carrots, mushrooms, and bell pepper then turn up the heat to bring it to a boil. When boiling, reduce the heat to low and simmer for 10 minutes.
- Add in the cooked chicken breasts, soy sauce, brown sugar, and lime juice then stir until everything is combined. Simmer for another 5-10 minutes.
- In a separate bowl mix together the cornstarch and cold water until it forms a smooth paste. Add this paste to the soup and stir until it thickens as desired.
- Serve hot with a side of cooked rice or noodles.
Notes
- Try adding other vegetables like snow peas bok choy or broccoli.
- Substitute the chicken broth with vegetable broth if you want to make it vegetarian.
- Add a bit of fish sauce for some extra umami flavor.
- Adjust the amount of red curry paste and lemongrass paste depending on how spicy you like it.
- Top with fresh herbs like cilantro and basil for extra flavor.
- Add some chopped peanuts for an interesting texture.