Tender chicken, coconut milk, carrots, mushrooms, and fresh cilantro make this Panera Thai Chicken Soup Recipe warm, comforting, and full of flavor!
Let me paint you a picture. It’s one of those cold, gray days where all you want to do is stay in sweats and wrap yourself in a blanket. I was that person last winter. I’m pretty sure I hadn’t left the house in two days (don’t judge), and DoorDash was basically my lifeline. And then I ordered Panera’s Thai Chicken Soup on a whim.
You know when something just hits all the right notes? Creamy, spicy, soothing… and I swear it warmed me up from the inside out. After scraping the bottom of the bowl (and maybe licking the spoon, but who’s telling), I thought, “Okay, this needs to happen at home. Regularly.”
So here we are. This Panera Thai Chicken Soup Recipe is my go-to when I want something cozy, flavorful, and just a little fancy without any extra work.
Why You’ll Love This Panera Thai Chicken Soup Recipe?
I mean, where do I start? This soup is:
- Ridiculously easy. One pot. Less than an hour. Barely any mess.
- Comforting but not heavy. That coconut milk makes it silky without weighing you down.
- Customizable to your vibe. Want it spicier? Add more curry paste. Need it kid-friendly? Tone it down.
- Better-than-takeout vibes. And you’re not sitting in the Panera parking lot scarfing it down (although… been there).
Ingredient Notes:
You probably have most of this stuff already, but here’s my two cents on why these ingredients work.
- Vegetable Oil: I go with avocado oil ‘cause I feel fancy, but olive oil is totally fine.
- Red Onion: I like the slight sweetness here, but if you’ve got a yellow one hanging out on the counter, use it!
- Garlic & Ginger: Non-negotiables. If you happen to find galangal (Thai ginger), bonus points for you.
- Chicken Breasts or Thighs: I’m a thigh girl for the juiciness, but you do you.
- Chicken Broth: I use low-sodium so I can add salt to taste. Plus, you’ll want room for all the other flavors to shine.
- Carrots & Mushrooms: Sweet and earthy. Portobellos or shiitakes are both awesome.
- Coconut Milk: Get the full-fat stuff unless you’re watching things. It’s soup—go big or go home.
- Lime Juice & Cilantro: Don’t skip these. They brighten everything up and make the flavors pop.
- Optional (but not really): Fish sauce for that umami depth and Thai red curry paste if you like a little fire in your bowl.
How To Make Panera Thai Chicken Soup?
Step 1: Sauté the Good Stuff
Heat up your oil in a big soup pot over medium-high heat. Toss in the onions, garlic, and ginger. Give them about 5 minutes until they smell like heaven (or at least make you want to grab a spoon and taste the air).
Step 2: Simmer the Chicken
Pour in your chicken broth. Add those chicken breasts (or thighs). Sprinkle in some salt and pepper. Bring it all to a boil and then let it simmer. Twenty minutes later, you’ve got perfectly tender chicken ready to shred.
Step 3: Shred & Return
Take out the chicken and shred it with two forks (or your fingers if you’re impatient like me). Pop it back into the pot and give it a stir.
Step 4: Time for the Veggies
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In go the carrots, mushrooms, and that creamy coconut milk. Stir and simmer for 5 more minutes. Now it’s starting to look like the soup.
Step 5: Brighten It Up
Squeeze in the lime. Add chopped cilantro. Taste it! This is where you get to play. Need more heat? Add that curry paste. Craving more depth? A splash of fish sauce will do it.
Step 6: Serve and Slurp
Ladle that beauty into bowls. Top with more cilantro, some green onions, and maybe a lime wedge or two. Grab a spoon and dig in!
Storage Options:
- Fridge: Store it in an airtight container for up to 4 days.
- Freezer: Yep, it freezes like a champ. Portion it out and freeze for up to 3 months. Just thaw and reheat gently—give it a good stir if the coconut milk separates.
Variations and Substitutions:
- Shrimp Swap: Toss shrimp in during the last 5 minutes. They cook fast.
- Go Veggie: Swap out the chicken for tofu or chickpeas and use veggie broth.
- Amp Up the Veg: Baby spinach, red bell peppers, or even zucchini would be awesome in here.
- Coconut Milk Swap: Coconut cream makes it super rich if you’re feeling indulgent.
What to Serve with Panera Thai Chicken Soup?
You don’t have to serve it with anything, but if you’re feeling extra:
- Crusty Bread: Always a win for dunking.
- Jasmine Rice or Rice Noodles: Make it heartier.
- Fresh Spring Rolls: Adds a little crunch and color.
- Cucumber Salad: Cool and refreshing, a nice contrast to the creamy soup.
Frequently Asked Questions:
Can I make it ahead of time?
Absolutely! It’s one of those soups that gets even better after a day in the fridge.
Is it super spicy?
Only if you want it to be. You control the heat by adding (or skipping) curry paste and chili flakes.
Can I use rotisserie chicken?
Heck yes. Just skip the simmering and toss it in with the veggies.
There you have it, folks—my go-to Panera Thai Chicken Soup Recipe that I make way too often (if that’s a thing). It’s cozy, it’s easy, and it makes you feel like you’ve got your life together… even if you’re eating it in pajamas.
Give it a shot and let me know how you tweak it! Did you go heavy on the spice? Or keep it mild? Either way, I can’t wait to hear what you think!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Panera Thai Chicken Soup Recipe
Ingredients
- 2 tablespoons vegetable oil avocado oil or olive oil recommended
- 1 large red onion diced (may substitute with yellow or white onion)
- 3 cloves garlic minced
- 1 inch fresh ginger peeled and finely chopped (or ¼ to ¾ teaspoon ground ginger)
- 2-3 boneless chicken breasts or thighs
- 6 cups low-sodium chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 large carrot peeled and shredded
- 1 large portobello mushroom diced (or approximately 1 cup shiitake mushrooms)
- 14 ounces full-fat coconut milk or coconut cream
- ½ lime freshly squeezed
- 3 tablespoons chopped fresh cilantro
- Optional: 1-3 tablespoons fish sauce for enhanced umami flavor
- Optional: ½-1 tablespoon Thai red curry paste for added spice and authenticity
- Garnish: Sliced green onions and lime wedges
Instructions
Sauté Aromatics
- In a large soup pot, heat the vegetable oil over medium-high heat. Once hot, add the diced red onion, minced garlic, and chopped ginger. Sauté for approximately 5 minutes, or until the onions become translucent and aromatic.
Simmer Chicken
- Add the chicken broth, boneless chicken breasts (or thighs), kosher salt, and freshly ground black pepper to the pot. Bring the mixture to a gentle boil, then reduce the heat to medium-low and allow it to simmer for approximately 20 minutes, or until the chicken is cooked through.
Shred and Return Chicken
- Remove the chicken from the broth and shred it using two forks. Return the shredded chicken to the pot, stirring gently to incorporate.
Add Vegetables and Coconut Milk
- Introduce the shredded carrot and diced mushrooms into the soup, followed by the coconut milk. Stir well and cook for an additional 5 minutes, allowing the flavors to meld and the soup to heat thoroughly.
Add Final Seasonings and Garnish
- Stir in the freshly squeezed lime juice and chopped cilantro. For a more complex flavor, consider adding fish sauce and Thai red curry paste at this stage, adjusting the quantities to taste.
Serve
- Ladle the soup into bowls and garnish with sliced green onions and additional lime wedges, if desired. Serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
