Description
A comforting copycat of Panera’s Thai Chicken Soup made with tender shredded chicken, vegetables, coconut milk, and red curry paste. This flavorful soup is finished with rice noodles, lime juice, and fresh herbs for a rich Thai-inspired taste.
Ingredients
- 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
- 1/2 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
- 1/2 tbsp brown sugar
- 3 green onions, thinly sliced
- 1/2 bunch cilantro, chopped
- 2 cups spinach (optional)
- 200 g rice noodles
Instructions
- Preheat oven to 400°F (200°C). Prepare the rice noodles according to the package instructions and set aside.
- Season the chicken breasts with salt and black pepper. Bake for about 20 minutes until fully cooked. Allow to cool slightly, then shred the chicken using two forks or a stand mixer.
- Heat olive oil in a large pot over medium-high heat. Add the shiitake mushrooms and sauté for 2–3 minutes until softened.
- Add the sliced red bell peppers and shredded carrots. Stir and cook for about 2 minutes.
- Create a well in the center of the vegetables and add the garlic, red curry paste, ginger, and lemongrass paste. Cook for about 3 minutes to release the flavors, then stir everything together.
- Pour in the chicken broth and coconut milk, then add the shredded chicken. Stir well, bring to a simmer, cover, and cook for 7–10 minutes.
- Stir in the lime juice, soy sauce, and brown sugar. Add the green onions, cilantro, and spinach, stirring until the spinach wilts.
- Just before serving, stir in the cooked rice noodles and serve hot.
Notes
- If you prefer a lighter soup, use light coconut milk instead of full fat.
- Rice noodles are best added just before serving to prevent them from becoming too soft.
- Adjust the red curry paste to control the spice level.
- This soup stores well in the refrigerator for up to 3 days; store noodles separately for best texture.
- Garnish with extra cilantro, lime wedges, or sliced chili for additional flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
