Description
A comforting Thai-inspired chicken soup with coconut milk, red curry paste, vegetables, and rice noodles. This homemade version recreates the warm, flavorful Panera favorite with tender shredded chicken and bright herbs.
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 can 400 mL coconut milk, unsweetened full fat
- 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 the oven to 400 F. Prepare the rice noodles according to package instructions and set aside.
- Season the chicken breasts with salt and black pepper. Bake for about 20 minutes until fully cooked. Let 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 saute for 2 to 3 minutes until softened.
- Add the sliced bell peppers and shredded carrots. Stir and cook for about 2 minutes.
- Push the vegetables slightly aside to form a well in the center. Add garlic, red curry paste, ginger, and lemongrass paste. Cook for about 3 minutes to release the flavors, then stir everything together.
- Add the chicken broth, coconut milk, and shredded chicken. Stir well and bring to a gentle simmer. Cover and cook for 7 to 10 minutes.
- Stir in lime juice, soy sauce, and brown sugar. Add green onions, cilantro, and spinach, stirring until the spinach wilts.
- When ready to serve, stir in the cooked rice noodles and ladle the soup into bowls.
Notes
- Adjust the red curry paste to taste if you prefer a milder or spicier soup.
- Rice noodles can be stored separately and added to bowls when serving to prevent them from becoming too soft.
- Leftover soup can be refrigerated for up to 3 days in an airtight container.
- Add extra lime juice or fresh herbs before serving for brighter flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
