Copycat Panera Thai Chicken Soup - The Food Hussy (2024)

Pin

Share

Tweet

Share

• Chicken Breast
• Veggies: Yellow onion, sh*take Mushrooms, Shredded Carrots, Red Bell Peppers, Canned Diced Tomatoes, Shelled Edamame, Scallions, Jalapeno
  • Substitution Options:
    • Mushrooms – use any type of fresh mushrooms although I would recommend a Gourmet Blend if you can’t find sh*take rather than just “button mushrooms”.
    • Edamame – I bought a bag of frozen and then steamed in the microwave and shelled the beans. That took more time than anything else! 😉
    • Jalapeno Pepper – My Kroger was out so I used Serrano instead
• Liquids: Chicken Stock, Unsweetened Coconut Milk, Lime Juice
  • Coconut Milk – be sure to get Unsweetened and be aware – if you’re new to coconut milk – it will have a solid layer on top – scrape it all in – it will melt
  • Lime Juice – be sure to use a fresh lime for this – the juice has so much more flavor
• Seasonings: Thai Yellow Curry Paste, Garlic, Turmeric, Ginger, Salt
  • Yellow Curry Paste – the red & green are easy to find in store but the yellow is a bit tougher. Whole Foods has one but I found this can on Amazon.
  • Ginger Puree – Panera used a ginger puree – I grated ginger on a zester instead
• Herbs: Fresh Basil, Fresh Cilantro, Fresh Lemongrass
  • I have an Aerogarden so I have fresh basil all the time!!! I really recommend it – they have a great selection and you can’t kill them! They grow with just water and it tells you when to fill the water and add plant food! It’s the best money I’ve spent!
  • Lemongrass – Kroger in BFE Ohio didn’t have lemongrass – shocker. You can swap out lemon, lime zest or Kaffir lime leaves.
• Other: Olive Oil, Fish Sauce, Tamari, Rice Wine Vinegar, Brown Sugar, Corn Starch
  • Fish Sauce – you can swap with Oyster Sauce, Tamari, Soy Sauce or Worcestershire – it’s a little fishier – so I’d go with Oyster if I didn’t have Fish Sauce (I have it all – haha)
  • Tamari – it’s a little less salty and thicker than soy sauce but it’s very similar – so you can swap that (I did)
  • Rice Wine Vinegar – you can sub with white wine vinegar or apple cider vinegar

This post contains affiliate links which I make a little money on purchases. Thanks in advance! I am an Amazon associate as well as a member of other affiliate programs.

What does the Thai Chicken Soup taste like at Panera?

Wow – that’s a loaded question! Because of the yellow curry paste and turmeric – it has a strong curry flavor – but then with all the other seasonings and vegetables – it’s so much more! My new favorite for sure!

How many calories are in Panera’s Thai chicken soup?

There are 160 calories in a cup of Panera’s version. My version has 259 calories per cup.

Is this Thai Chicken Soup Gluten-Free?

You’ll have to check the sauces and be sure to use gluten-free varieties in this copycat of Panera Bread Thai Style Chicken Soup.

Is there dairy in the Thai Chicken Soup at Panera?

Yes! This is a delicious dairy free chicken soup recipe!

Is the soup in-restaurant the same as the in-home grocery store version?

No – not exactly. Sone of the ingredients are different but they’re very similar. This recipe is the best version though – I promise!

How do you store and reheat leftover Thai Style Chicken Soup?

Pour soup into airtight containers (I like these glass ones) and store in the refrigerator for up to a week – or freeze up to three months. Reheat in the microwave for 2-3 minutes or on the stove top in a sauce pan on high 3-4 minutes until simmering.

Recipe Variations

There’s nothing like a warm cup of soup on a cold day and this Thai chicken soup is a great choice! That said – you can make some tweaks if you’d like!

• Noodles – after eating this soup my first thought was – I want to add ramen! And I did with the leftovers! I heated up the ramen and the soup separately then added the noodle to the soup.
• Vegetables – you could definitely swap out some of the vegetables – orange bell pepper for red, add green beans and decrease the mushrooms – do what you like!

• 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 sh*take 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

• Over medium heat on a stove top, in alarge 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 sh*take 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 asmall 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