Panera Thai Chicken Soup
This Panera Bread Thai Chicken Soup copycat recipe is the perfect soup for the cold weather! It's a delicious mix of flavors full of chicken, carrots, shiitake mushrooms, red bell peppers and edamame simmered in a rich, Thai yellow curry spicy-sweet coconut broth. Plus - it's a little spicy - so it clears the sinuses too!
Ingredients
- 2 tbsp olive oil
- 1 lb boneless skinless chicken breast thinly sliced bite-sized pieces
- 1/2 yellow onion diced
- 1 tbsp minced garlic
- 12 oz fresh shitake mushrooms chopped
- 1.5 cups shredded carrots
- 1 large red bell pepper thinly sliced
- 1 tsp Turmeric
- 4 oz Thai Yellow Curry Paste
- 24 oz chicken stock or broth
- 14 oz diced tomatoes drained
- 12 oz edamame bag of frozen pods, shelled
- 1 tbsp fish sauce
- 2 tsp Tamari or soy sauce
- 1 tsp rice wine vinegar
- 1 tbsp ginger grated
- 2 tbsp brown sugar
- 28 oz unsweetened coconut milk 2 - 14 oz cans
- 1 tbsp lime juice
- 2 tbsp basil fresh, finely chopped
- 2 tbsp scallions finely diced
- 2 tbsp cilantro fresh, finely chopped
- 1 tbsp lemongrass finely diced
- 1 jalapeno pepper thinly sliced
- 2 tsp salt
- 1 tbsp corn starch
- 2 tbsp chicken broth or water
Instructions
- Over medium heat on a stove top, in a large stock pot or dutch oven, add the olive oil. When the oil is hot, add the chicken, onion and garlic and cook for 5 minutes until the chicken is cooked through and the onions are softened.2 tbsp olive oil, 1 lb boneless skinless chicken breast, 1/2 yellow onion, 1 tbsp minced garlic
- Add the mushrooms, carrots, red pepper, turmeric and Thai Yellow Curry. Stir until the chicken and vegetables are coated in curry paste.12 oz fresh shitake mushrooms, 1.5 cups shredded carrots, 1 large red bell pepper, 1 tsp Turmeric, 4 oz Thai Yellow Curry Paste
- Add the chicken stock, canned tomatoes and edamame and bring to a slow simmer.24 oz chicken stock, 14 oz diced tomatoes, 12 oz edamame
- In a small bowl, whisk together fish sauce, Tamari, rice vinegar, ginger and brown sugar and stir until the sugar is completely dissolved.1 tbsp fish sauce, 2 tsp Tamari, 1 tsp rice wine vinegar, 1 tbsp ginger, 2 tbsp brown sugar
- Once the soup is slowly simmering, add the fish sauce mixture, coconut milk, lime juice, basil, scallion, cilantro, lemongrass, jalapeño and salt.28 oz unsweetened coconut milk, 1 tbsp lime juice, 2 tbsp basil, 2 tbsp scallions, 2 tbsp cilantro, 1 tbsp lemongrass, 1 jalapeno pepper, 2 tsp salt
- In a small bowl, whisk together corn starch and water and pour into soup. Stir to combine. Simmer for 15 minutes.1 tbsp corn starch, 2 tbsp chicken broth
- Serve with fresh cilantro and slices of jalapeño
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 1cupCalories: 259kcalCarbohydrates: 16gProtein: 12gFat: 17gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 21mgSodium: 615mgPotassium: 613mgFiber: 4gSugar: 8gVitamin A: 3749IUVitamin C: 22mgCalcium: 60mgIron: 3mg
Tried this recipe?Let us know how it was!