Panera Thai Chicken Soup Recipe
A creamy copycat Panera Thai chicken soup made with chicken, vegetables, yellow curry paste, coconut milk, herbs, lime, and a spicy-sweet coconut broth.
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Servings: 15 cups
Ingredients
- 2 tbsp olive oil
- 1 lb boneless skinless chicken breast thinly sliced into bite-sized pieces
- ½ yellow onion diced
- 1 tbsp minced garlic
- 12 oz fresh shiitake mushrooms chopped
- 1 ½ cups shredded carrots
- 1 large red bell pepper thinly sliced
- 1 tsp turmeric
- 4 oz Thai yellow curry paste
- 24 oz chicken stock or chicken broth
- 1 can diced tomatoes 14 oz, drained
- 12 oz frozen edamame pods shelled
- 1 tbsp fish sauce
- 2 tsp tamari or soy sauce
- 1 tsp rice wine vinegar
- 1 tbsp grated ginger
- 2 tbsp brown sugar
- 2 cans unsweetened coconut milk 14 oz each
- 1 tbsp lime juice
- 2 tbsp fresh basil finely chopped
- 2 tbsp scallions finely diced
- 2 tbsp fresh cilantro finely chopped
- 1 tbsp lemongrass finely diced
- 1 jalapeño pepper thinly sliced
- 2 tsp salt
- 1 tbsp cornstarch
- 2 tbsp chicken broth or water
Instructions
Heat the oil.
- In a large stock pot or Dutch oven, heat the olive oil over medium heat.
Cook the chicken and aromatics.
- Add the sliced chicken breast, diced onion, and minced garlic to the pot. Cook for approximately 5 minutes, stirring occasionally, until the chicken is cooked through and the onion has softened.
Add the vegetables and curry paste.
- Add the chopped shiitake mushrooms, shredded carrots, sliced red bell pepper, turmeric, and Thai yellow curry paste. Stir until the chicken and vegetables are evenly coated with the curry paste.
Add the broth, tomatoes, and edamame.
- Pour in the chicken stock or broth. Add the drained diced tomatoes and shelled edamame. Stir to combine and bring the soup to a slow simmer.
Prepare the seasoning mixture.
- In a small bowl, whisk together the fish sauce, tamari or soy sauce, rice wine vinegar, grated ginger, and brown sugar. Stir until the brown sugar is fully dissolved.
Add the coconut milk and flavorings.
- Once the soup is slowly simmering, stir in the prepared fish sauce mixture, unsweetened coconut milk, lime juice, chopped basil, diced scallions, chopped cilantro, diced lemongrass, sliced jalapeño, and salt.
Prepare the cornstarch slurry.
- In a separate small bowl, whisk together the cornstarch and chicken broth or water until smooth.
Thicken the soup.
- Pour the cornstarch slurry into the soup and stir until fully incorporated.
Simmer the soup.
- Continue simmering the soup for 15 minutes, stirring occasionally, until slightly thickened and the flavors are well combined.
Adjust seasoning if needed.
- Taste the soup and adjust the salt, lime juice, or spice level as desired.
Serve.
- Ladle the soup into bowls and garnish with fresh cilantro and sliced jalapeño, if desired. Serve warm.
Notes
To make this recipe gluten-free, use certified gluten-free tamari instead of regular soy sauce.
Check that the Thai yellow curry paste, chicken broth, fish sauce, rice wine vinegar, coconut milk, and cornstarch are labeled gluten-free.
Use plain chicken with no added marinades or seasonings that may contain gluten.
Prepare the soup with clean utensils, a clean pot, and gluten-free serving tools to avoid cross-contamination.
If serving with rice noodles, bread, or crackers, choose certified gluten-free options.
Check that the Thai yellow curry paste, chicken broth, fish sauce, rice wine vinegar, coconut milk, and cornstarch are labeled gluten-free.
Use plain chicken with no added marinades or seasonings that may contain gluten.
Prepare the soup with clean utensils, a clean pot, and gluten-free serving tools to avoid cross-contamination.
If serving with rice noodles, bread, or crackers, choose certified gluten-free options.