Name: Panera Thai Chicken Soup Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1.5 lbs Boneless, skinless chicken breasts (Cut into 1-inch pieces); 4 cups Chicken broth; 1 cup Water; 1 cup Sliced carrots; 1 cup Sliced celery; 0.5 cup Sliced mushrooms

Okay, let’s be real. We all have those days where nothing sounds better than a big bowl of warm, comforting soup. And for me, and I’m betting for many of you, that craving often leads straight to Panera’s Thai Chicken Soup. That sweet and savory, slightly spicy broth with tender chicken and veggies? It’s just… *chef’s kiss*. The problem? Sometimes, you just don’t feel like changing out of your pajamas, let alone driving to Panera. That’s where this **Panera Thai Chicken Soup recipe** comes in, my friends. Think of it as a warm hug in a bowl, but one you can whip up in your own kitchen. It reminds me a little of Chicken Noodle Soup, but with a delicious Thai twist that will leave you absolutely craving more!

What is Panera Thai Chicken Soup?

Panera Thai Chicken Soup is, at its heart, a creamy, coconut-based soup infused with vibrant Thai flavors. Think of it as a culinary vacation to Thailand, right in your own home. It’s essentially a flavorful chicken soup that incorporates coconut milk, red curry paste, and other traditional Thai ingredients. The blend of sweet coconut milk, savory chicken broth, and the subtle kick of red curry creates a really wonderful symphony of flavors. What really makes it special, though, is the tender chicken, rice noodles, and an assortment of veggies that add texture and even more goodness. It’s not trying to be fancy – it’s simply pure, delicious comfort food.

Why you’ll love this recipe?

Alright, let’s talk about why you absolutely *need* this **Panera Thai Chicken Soup Recipe** in your life. First off, the flavor is just insane. That perfect balance of sweet, savory, and a touch of spice? It’s addictive. Seriously, I’ve had friends who claim they don’t like soup devour entire bowls of this stuff. Then there’s the simplicity. I know, I know, it sounds like it might be complicated, but trust me, it’s not! This is one of those recipes that’s easy to throw together, especially if you’re using leftover cooked chicken (rotisserie chicken works wonders, hint hint!). The ingredients are all readily available at most grocery stores. I love that I can get the restaurant flavors I crave without all of the added expense. What I love most about this recipe is that it’s also incredibly adaptable. Want to add more veggies? Go for it! Prefer it spicier? Crank up the red curry paste! You can really make it your own. Oh, and did I mention my kids actually ASK for it? A true miracle, I tell you!

How do I make Panera Thai Chicken Soup?

Quick Overview

Making this **Panera Thai Chicken Soup recipe** is a breeze! Basically, you’ll sauté some aromatics (onions, garlic, ginger), bloom the red curry paste, add chicken broth and coconut milk, simmer everything together with the chicken and veggies, and then stir in the rice noodles at the end. The whole process takes about 30-40 minutes, max. The best part? The flavors only get better as it simmers, so you can totally make it ahead of time, which is why it’s amazing for meal prep.

Ingredients

For the Main Soup:

1 tablespoon coconut oil (or vegetable oil) per person.
1 medium yellow onion, chopped.
2 cloves garlic, minced. 1 clove salt
1 inch ginger, peeled and minced.
2 tablespoons red curry paste (adjust to taste)
6 cups chicken broth.
1 can full-fat coconut milk (13.5 ounces): 1 lb. 1
1 pound cooked chicken, shredded or cubed (rotisserie chicken is perfect)
One cup sliced carrots. 1 cup chopped.
1 cup sliced mushrooms (shiitake or cremini): 1 tsp.
1/2 cup chopped red bell peppers. 1/4 cup shredded pepper.
1/4 cup soy sauce (or tamari for gluten free)
1 tablespoon lime juice, or more to taste.
Salt and pepper to taste.
4 ounces of rice noodles (thin or vermicelli works best)
Fresh cilantro, chopped, for garnish.
Optional: Sriracha or chili garlic sauce for extra heat.

What are the steps to

Step 1: Sauté Aromatics

In a Dutch oven, heat the coconut oil over medium heat. Add the salt and pepper to taste. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and ginger, and cook for another minute until fragrant. How do you avoid burning garlic?

Step 2: Bloom the Curry Paste

Stir in the red curry paste and cook for 1-2 minutes, stirring constantly. This step is super important because it helps to release all the amazing flavors of the curry paste. What is the best way to wake someone up?

Step 3: Add Broth and Coconut Milk

What is the difference between chicken broth and coconut milk?

Step 4: Simmer with Chicken and Veggies

Add the cooked chicken, sliced carrots, mushrooms, and red bell pepper to the pot. Cook for about 5 minutes. Season with soy sauce, salt and pepper. Bring the soup back to a gentle simmer and cook for 15-20 minutes, or until the vegetables are tender.

Step 5: Add Rice Noodles

Add the rice noodles to the soup and cook according to package directions, usually about 3-5 minutes. How long do you wait for tender tenders? I always do this step last because I don’t want the noodles to get mushy.

Step 6: Finish with Lime Juice

Remove pot from heat and stir in lime juice. Taste and adjust seasonings as needed. Add more lime juice for extra tang, or more soy sauce for a saltier flavor.

Step 7: Serve and Garnish

Ladle the soup into bowls and garnish with fresh cilantro. If you like a little extra heat, you can also add a drizzle of Sriracha or chili garlic sauce. This is also a really nice touch to let people add as needed.

What should I serve it with?

What is a good recipe for Panera Thai Chicken Soup? What are some ideas for a complete meal? I usually do one of these.

For Lunch:A simple side salad with a light vinaigrette is an elegant complement to the rich and flavorful olive oil.

For Dinner: Serve with crusty bread for dipping into the broth.

For a Crowd: If you’re serving a larger group, consider adding some spring rolls or satay skewers as appetizers.

For a Cozy Night In:What are the best ways to enjoy ginger tea?

My family likes to add a little Sour Cream or plain yogurt on top for an extra treat. Is there a touch of cream Don’t knock it until you try it!

How do I make Panera Thai Chicken Soup?

Want to take your **Panera Thai Chicken Soup recipe** to the next level? Here are some of my top tips, from learning the hard way 🙂

Coconut Milk Matters: Using full-fat coconut milk is key for achieving that creamy, rich texture. Don’t skimp on this ingredient!

Adjust the Spice: Red curry paste can vary in heat, so start with a smaller amount and add more to taste. Remember, you can always add more, but you can’t take it away!

Don’t Overcook the Noodles: Be careful not to overcook the rice noodles, as they can get mushy. Add them at the very end and cook just until they are tender.

Veggies are Your Friend: Feel free to add other vegetables to the soup, such as bok choy, snow peas, or bamboo shoots. Just adjust the cooking time accordingly.

Make it Vegetarian: To make this soup vegetarian, simply substitute vegetable broth for the chicken broth and use tofu or tempeh instead of chicken. You can also add more vegetables for protein.

Lime is Key: Don’t skip the lime juice! It adds a bright, tangy flavor that really balances out the richness of the soup. I’ve even zested a lime into it for extra flavor – try it!

Storing and Reheating Tips

Got leftovers? This **Panera Thai Chicken Soup recipe** keeps really well! Here’s how to store and reheat it like a pro:

Refrigerator Storage: Store the soup in an airtight container in the refrigerator for up to 3-4 days.

Freezer Instructions: For longer storage, you can freeze the soup for up to 2-3 months. Just be aware that the texture of the rice noodles may change slightly after freezing. I recommend freezing without the noodles, and then adding them when you reheat.

Reheating Instructions: To reheat, simply warm the soup in a pot over medium heat until heated through. You can also microwave it in a microwave-safe bowl, stirring occasionally.

Adding Freshness: If you’re reheating the soup, consider adding a squeeze of fresh lime juice and some extra cilantro to brighten up the flavors.

Frequently Asked Questions

Can I use light coconut milk?

Yes, you can, but the soup won’t be as creamy and rich. Full-fat coconut milk is definitely recommended for the best flavor and texture. If you want to use light coconut milk, you can add a tablespoon of coconut cream at the end for extra richness.

Can I use different types of noodles?

Absolutely! Rice noodles are traditional, but you can also use egg noodles, udon noodles, or even spaghetti noodles if you prefer. Just adjust the cooking time accordingly. I would avoid heavier pasta.

What if I don’t have red curry paste?

If you don’t have red curry paste, you can substitute with green curry paste or yellow curry powder. Just be aware that the flavor will be slightly different. You may also need to adjust the amount to taste.

Can I make this in a slow cooker?

Yes, you can! Simply combine all the ingredients (except the rice noodles and lime juice) in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the rice noodles during the last 30 minutes of cooking time, and then stir in the lime juice before serving.

Is this soup spicy?

The spiciness of the soup depends on the type and amount of red curry paste you use. Some brands are milder than others. Start with a smaller amount and add more to taste. You can also add a pinch of red pepper flakes or a drizzle of Sriracha for extra heat.

Final Thoughts

There you have it! My take on the **Panera Thai Chicken Soup recipe**. This soup is so delicious and comforting, it’s one of my favorite meals to make on a chilly day (or really any day, let’s be honest). It’s packed with flavor, easy to customize, and is the perfect way to bring a little taste of Thailand to your kitchen. If you love this recipe, you might also enjoy my other soup recipes. I really hope you try it out and let me know what you think. Happy cooking, friends!

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