Why You’ll Love Panera Thai Chicken Soup (Copycat) Recipe
This soup is rich, comforting, and full of bold Thai-inspired flavor while still being easy enough to make at home. The creamy coconut broth pairs beautifully with the red curry paste, ginger, garlic, and lime for a layered taste that feels both fresh and comforting. It is also loaded with colorful vegetables, tender chicken, and rice noodles, so it works well as a complete meal. Since it serves six, it is great for family dinners, meal prep, or reheating throughout the week.
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 the oven to 400°F and prepare the rice noodles according to the package instructions.
Season the chicken breasts with salt and black pepper. Bake them for about 20 minutes, or until fully cooked. Once cooled slightly, shred the chicken using two forks or a stand mixer.
In a large pot over medium-high heat, add the olive oil. Once hot, 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 minutes.
Make a small well in the center of the vegetables and add the garlic, red curry paste, fresh ginger, and lemongrass paste. Let this 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, bring the soup to a simmer, and cover for 7 to 10 minutes.
Stir in the lime juice, soy sauce, and brown sugar. Add the green onions, cilantro, and spinach, then stir until the spinach wilts.
When ready to serve, stir in the rice noodles and enjoy hot.
Servings and timing
This recipe makes 6 servings and takes about 1 hour from start to finish. That includes the time needed to bake and shred the chicken, prepare the noodles, sauté the vegetables, and simmer the soup until the flavors come together.
Variations
You can easily customize this soup based on your preferences or what you have available. Swap the chicken breast for chicken thighs if you want even more tenderness and flavor. For a vegetarian version, replace the chicken with tofu and use vegetable broth instead of chicken broth. If you prefer a spicier soup, add extra red curry paste or a pinch of red pepper flakes. Baby bok choy, snap peas, or bean sprouts also make great additions for extra texture. To make it heartier, you can increase the amount of noodles or add more spinach.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. For the best texture, keep the noodles separate from the broth if possible, since rice noodles can absorb liquid and become overly soft over time.
To reheat, warm the soup gently on the stovetop over medium-low heat until heated through. You can also microwave individual portions in short intervals, stirring in between. If the soup thickens in storage, add a splash of broth or water to loosen it before serving.
FAQs
Can I use rotisserie chicken instead of baking chicken breast?
Yes, rotisserie chicken is a great shortcut. Simply shred it and add it when the broth and coconut milk go into the pot.
Is this soup very spicy?
It has a mild to moderate level of heat, depending on the red curry paste you use. You can reduce the curry paste slightly for a milder version.
Can I make this soup ahead of time?
Yes, this soup works well for meal prep. For best results, store the noodles separately and combine them with the soup when serving.
What type of rice noodles should I use?
Thin or medium rice noodles both work well. Just cook them according to the package directions before adding them to the soup.
Can I freeze this soup?
Yes, but it freezes best without the noodles. Freeze the broth, chicken, and vegetables, then cook fresh noodles when ready to serve.
What can I use instead of shiitake mushrooms?
You can substitute cremini, button, or baby bella mushrooms if shiitake mushrooms are not available.
Can I leave out the spinach?
Yes, the spinach is optional. The soup will still be flavorful and satisfying without it.
How do I make the soup dairy-free?
This recipe is already naturally dairy-free as long as your curry paste and other packaged ingredients do not contain dairy.
Can I use light coconut milk?
You can, but the soup will be less rich and creamy. Full-fat coconut milk gives the broth its signature texture.
Why should I add the noodles right before serving?
Rice noodles absorb liquid quickly, so adding them at the end helps keep them from getting too soft and soaking up too much broth.
Conclusion
This Panera Thai Chicken Soup copycat is a warm, comforting meal with bold flavor and a creamy, satisfying broth. With tender chicken, colorful vegetables, fresh herbs, and rice noodles, it is an easy homemade soup that feels special enough for sharing but simple enough for any night of the week. Once you try it, it may become a regular addition to your dinner rotation.
