Easy Panera Thai Chicken Soup Recipe
Are you looking Panera Thai Chicken Soup recipe? Well, I have exciting news for you! Today, I’m going to show you exactly how to recreate that mouthwatering soup in the comfort of your kitchen.
I’ve used this same recipe 34 times, and each time it has delivered a bowlful of pure deliciousness.
So, if you’ve ever wondered, “How do I get that amazing Panera Thai Chicken Soup?” – read on to fill it out and make some Thai Chicken Soup magic happen.
Homemade Panera Thai Chicken Soup Recipe
Ingredients For Panera Thai Chicken Soup
To make this Panera Thai Chicken Soup for four people, you’ll need the following ingredients:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, thinly sliced into bite-sized pieces
- 1 yellow onion, diced
- 1 tablespoon minced garlic
- 4 ounces fresh shiitake mushrooms, chopped
- 2 cups shredded carrots
- 1 large red bell pepper, thinly sliced
- 1 teaspoon turmeric
- 2 ounces Thai yellow curry paste
- 32 ounces chicken stock or broth
- 14 ounces diced tomatoes, drained
- 8 ounces edamame (frozen and shelled)
- 1 tablespoon fish sauce
- 1 teaspoon tamari or soy sauce
- 1 teaspoon rice wine vinegar
- 1 tablespoon grated ginger
- 1 tablespoon brown sugar
- 2 cans (14 ounces each) unsweetened coconut milk
- 1 tablespoon lime juice
- 1 tablespoon fresh basil, finely chopped
- 1 tablespoon scallions, finely diced
- 1 tablespoon fresh cilantro, finely chopped
- 1 tablespoon lemongrass, finely diced
- 1 jalapeno pepper, thinly sliced
- 1 teaspoon salt
- 1 tablespoon corn starch
- 1 tablespoon chicken broth or water
How to Make Panera Thai Chicken Soup
Heat the olive oil in a large pot over medium heat. Add the sliced chicken breast and cook until browned and cooked through. Remove the chicken from the pot and set it aside.
In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
Add the chopped shiitake mushrooms, shredded carrots, and sliced red bell pepper to the pot. Stir and cook for a few minutes until the vegetables begin to soften.
Sprinkle the turmeric over the vegetables and add the Thai yellow curry paste. Stir well to coat the vegetables evenly with the spices and curry paste.
Pour in the chicken stock or broth and diced tomatoes. Bring the mixture to a boil, then reduce the heat to simmer.
Add the cooked chicken back into the pot along with the edamame, fish sauce, tamari or soy sauce, rice wine vinegar, grated ginger, and brown sugar. Stir well to combine.
Pour in the unsweetened coconut milk and bring the soup back to a simmer. Let it cook for about 10-15 minutes, allowing the flavors to meld together.
In a small bowl, mix the corn starch with the chicken broth or water until it forms a smooth slurry. Add this slurry to the soup, stirring constantly. Allow the soup to thicken for a few minutes.
Finally, add the lime juice, fresh basil, scallions, cilantro, lemongrass, and thinly sliced jalapeno pepper. Stir well and let the soup simmer for another 2-3 minutes.
Season the soup with salt to taste. If desired, garnish with additional fresh herbs or a lime wedge.
Panera Thai Chicken Soup Variations and Substitutes
Protein: Instead of chicken breast, you can use boneless skinless chicken thighs or tofu for a vegetarian option.
Vegetables: Feel free to add or substitute other vegetables such as baby corn, bamboo shoots, or spinach.
Spice Level: Adjust the heat by adding more or less jalapeno pepper or Thai red curry paste.
Coconut Milk: If you prefer a lighter version, use light coconut milk instead of the regular one.
What Does Panera Thai Chicken Soup Taste Like?
This Panera Thai Chicken Soup is a delightful combination of flavors. The aromatic spices and curry paste infuse the broth, creating a rich and creamy base.
The tender chicken, crunchy vegetables, and pops of edamame add texture, while the fresh herbs provide a refreshing finish. The balance of sweet, savory, and spicy notes makes each spoonful a burst of culinary satisfaction.
How does Panera Thai Chicken Soup compare to other Thai chicken soups?
Panera Thai Chicken Soup stands out among other Thai chicken soups for its unique blend of flavors and creamy texture.
While traditional Thai chicken soups often showcase bold and spicy flavors, Panera Thai Chicken Soup offers a milder yet equally delicious option.
The combination of Thai yellow curry paste, coconut milk, and aromatic spices creates a rich and creamy base with a well-balanced flavor profile.
This soup incorporates a variety of vegetables, including shiitake mushrooms, shredded carrots, and red bell peppers, adding a delightful crunch and a burst of freshness. The addition of edamame provides a protein-packed twist.
What are some side dishes that would go well with Panera Thai Chicken Soup?
When serving homemade Panera Thai Chicken Soup, I love to pair it with a side dish. My go-to options include steamed jasmine rice, crusty bread, Thai noodle salad, or spring rolls. These additions enhance the meal, providing complementary textures and flavors.
Whether you prefer the comforting combination of rice and soup, the crunch of bread, the freshness of a salad, or the Asian twist of spring rolls, these side dishes take your Panera Thai Chicken Soup experience to the next level. So, get creative and enjoy the deliciousness of this soup with your favorite accompaniment.
Panera Thai Chicken Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast, thinly sliced into bite-sized pieces
- 1 yellow onion diced
- 1 tablespoon minced garlic
- 4 ounces fresh shiitake mushrooms chopped
- 2 cups shredded carrots
- 1 large red bell pepper thinly sliced
- 1 teaspoon turmeric
- 2 ounces Thai yellow curry paste
- 32 ounces chicken stock or broth
- 14 ounces diced tomatoes drained
- 8 ounces edamame frozen and shelled
- 1 tablespoon fish sauce
- 1 teaspoon tamari or soy sauce
- 1 teaspoon rice wine vinegar
- 1 tablespoon grated ginger
- 1 tablespoon brown sugar
- 2 cans 14 ounces each unsweetened coconut milk
- 1 tablespoon lime juice
- 1 tablespoon fresh basil finely chopped
- 1 tablespoon scallions finely diced
- 1 tablespoon fresh cilantro finely chopped
- 1 tablespoon lemongrass finely diced
- 1 jalapeno pepper thinly sliced
- 1 teaspoon salt
- 1 tablespoon corn starch
- 1 tablespoon chicken broth or water
Instructions
- Heat the olive oil in a large pot over medium heat. Add the sliced chicken breast and cook until browned and cooked through. Remove the chicken from the pot and set it aside.
- In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
- Add the chopped shiitake mushrooms, shredded carrots, and sliced red bell pepper to the pot. Stir and cook for a few minutes until the vegetables begin to soften.
- Sprinkle the turmeric over the vegetables and add the Thai yellow curry paste. Stir well to coat the vegetables evenly with the spices and curry paste.
- Pour in the chicken stock or broth and diced tomatoes. Bring the mixture to a boil, then reduce the heat to simmer.
- Add the cooked chicken back into the pot along with the edamame, fish sauce, tamari or soy sauce, rice wine vinegar, grated ginger, and brown sugar. Stir well to combine.
- Pour in the unsweetened coconut milk and bring the soup back to a simmer. Let it cook for about 10-15 minutes, allowing the flavors to meld together.
- In a small bowl, mix the corn starch with the chicken broth or water until it forms a smooth slurry. Add this slurry to the soup, stirring constantly. Allow the soup to thicken for a few minutes.
- Finally, add the lime juice, fresh basil, scallions, cilantro, lemongrass, and thinly sliced jalapeno pepper. Stir well and let the soup simmer for another 2-3 minutes.
- Season the soup with salt to taste. If desired, garnish with additional fresh herbs or a lime wedge.
