Why You’ll Love Panera Thai Chicken Soup Recipe
This soup delivers restaurant-style flavor right at home with simple ingredients and an easy step-by-step method. The combination of coconut milk, chicken broth, red curry paste, ginger, garlic, and lemongrass creates a rich and fragrant broth that tastes complex without being difficult to make. It is hearty enough for dinner, loaded with vegetables, and easy to customize based on what you have on hand. The shredded chicken and rice noodles make it filling, while the lime juice and herbs keep it bright and balanced.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb boneless skinless chicken breast
Salt
Black pepper
1 tbsp olive oil
1 cup shiitake mushrooms, thinly sliced
2 red bell peppers, thinly sliced
2 carrots, shredded
3 tbsp red curry paste
½ tbsp fresh ginger
2 cloves garlic, minced
1 tbsp lemongrass paste
4 cups low sodium chicken broth
1 400 mL can unsweetened full-fat coconut milk
Juice of 1 lime
2 tbsp soy sauce
½ tbsp brown sugar
3 green onions, thinly sliced
½ bunch cilantro, chopped
2 cups spinach, optional
200 g rice noodles
Directions
Preheat your oven to 400°F and prepare the rice noodles according to the package instructions. Set them aside.
Season the chicken breasts with salt and black pepper, then bake for about 20 minutes or until fully cooked through. Let the chicken cool slightly, then shred it using two forks or a stand mixer.
Heat the olive oil in a large pot over medium-high heat. Add the shiitake mushrooms and sauté for 2 to 3 minutes, until softened.
Add the red bell peppers and shredded carrots. Stir and cook for about 2 more minutes.
Make a small well in the center of the vegetables and add the garlic, red curry paste, ginger, and lemongrass paste. Let the mixture cook for about 3 minutes to deepen the flavor, then stir everything together.
Pour in the chicken broth and coconut milk, then add the shredded chicken. Stir well and bring the soup to a gentle simmer. Cover and cook for 7 to 10 minutes.
Stir in the lime juice, soy sauce, and brown sugar. Add the green onions, cilantro, and spinach, and cook just until the spinach wilts.
When ready to serve, stir in the cooked rice noodles and ladle the soup into bowls.
Servings and timing
This recipe makes 6 servings.
Prep time is about 15 minutes, depending on how quickly you slice the vegetables and shred the carrots. Cook time is about 45 minutes. Total time is approximately 1 hour.
Variations
You can swap the chicken breast for chicken thighs if you want even more flavor and tenderness. For a vegetarian version, replace the chicken with tofu and use vegetable broth instead of chicken broth.
If you like a spicier soup, add extra red curry paste or a pinch of red pepper flakes. For a milder version, reduce the curry paste slightly and add a bit more coconut milk.
Other vegetables work well here too. Snow peas, bok choy, zucchini, or napa cabbage can all be added for a different texture and flavor. You can also leave out the spinach or replace it with kale.
For a gluten-free version, use gluten-free soy sauce or tamari and double-check that your rice noodles and curry paste fit your needs.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. For the best texture, store the noodles separately if possible, since they tend to absorb broth and soften over time.
To reheat, warm the soup gently on the stovetop over medium-low heat until hot. You can also microwave individual portions in short intervals, stirring in between.
If the soup thickens after chilling, add a splash of broth or water while reheating to loosen it back up. Fresh cilantro or lime juice can also be added just before serving to refresh the flavor.
FAQs
Can I make this soup ahead of time?
Yes, this soup can be made ahead. It actually tastes even better after the flavors have had time to blend. For best results, keep the noodles separate until serving.
Is this soup very spicy?
It has a mild to medium level of heat, depending on the red curry paste you use. You can easily adjust the spice by using less or more curry paste.
Can I use rotisserie chicken instead of baking chicken breasts?
Yes, rotisserie chicken is a great shortcut. Just shred it and stir it into the soup when you add the broth and coconut milk.
What kind of rice noodles should I use?
Thin or medium rice noodles both work well. Just cook them according to the package instructions and add them at the end.
Can I freeze this soup?
You can freeze the soup base, but it is best to freeze it without the noodles. Rice noodles can become overly soft after thawing and reheating.
What can I use instead of shiitake mushrooms?
You can use cremini, white mushrooms, or even leave the mushrooms out if you prefer.
Can I make this dairy-free?
Yes, this recipe is naturally dairy-free as long as all packaged ingredients you choose are dairy-free.
Why should I add the noodles at the end?
Adding the noodles at the end helps prevent them from soaking up too much broth and becoming mushy, especially if you expect leftovers.
Can I use light coconut milk?
You can, but full-fat coconut milk gives the soup a richer texture and deeper flavor. Light coconut milk will make the broth thinner.
What should I serve with Thai chicken soup?
This soup is satisfying on its own, but it also pairs nicely with crusty bread, spring rolls, or a simple cucumber salad.
Conclusion
This Panera Thai Chicken Soup copycat is a flavorful homemade version of a restaurant favorite that is easy enough for a weeknight and comforting enough for any time you want something warm and satisfying. With tender chicken, vibrant vegetables, creamy coconut broth, and tender rice noodles, it is a recipe that delivers big flavor with simple steps. Once you try it, it may become one of your favorite homemade soup recipes.
