Panera Thai Chicken Soup Recipe
A creamy and flavorful Panera Thai Chicken Soup recipe made with tender chicken, coconut milk, carrots, mushrooms, and aromatic spices. Easy to make and naturally gluten-free for a comforting meal in under an hour.
8 Servings
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
This recipe is naturally gluten-free when using certified gluten-free chicken broth and ensuring that any optional additions, such as fish sauce or Thai red curry paste, are free from gluten-containing additives. Always read ingredient labels to confirm gluten-free certification.