Name: Panera Thai Chicken Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons Olive Oil; 1/2 Yellow onion, diced; 1 lb Boneless skinless chicken breast (sliced into small pieces); 1 tablespoon Minced garlic; 12 oz Chopped fresh shiitake mushrooms; 1.5 cups Shredded carrots; 1 large Red bell pepper; 1 tablespoon Turmeric powder; 4 oz Thai yellow curry paste; 24 oz Chicken broth; 14 oz Diced tomatoes; 12 oz Frozen edamame pods; 1 tablespoon Fish sauce; 2 tablespoons Soy sauce; 1 tablespoon Rice wine vinegar; 1 tablespoon Ginger; 2 tablespoons Brown sugar; 28 oz Unsweetened coconut milk; 1 tablespoon Lime juice; 2 tablespoons Chopped Basil; 2 tablespoons Chopped cilantro; 1 tablespoon Chopped Lemongrass; 2 tablespoons Diced scallions; 2 tablespoons Salt; 1 Sliced Jalapeno pepper; 2 tablespoons Corn starch

Introduction

Do you want to try something new this winter? Let’s try the fantastic Panera Thai Chicken Soup Recipe, featuring vegetables simmering in a sweet and spicy coconut Thai curry. Everyone loves to enjoy soup in cold weather to get a warm sensation. If you’re bored of traditional soups and want to try a new taste, this interesting Panera Thai Chicken Soup recipe is for you. This soup has scrumptious flavors and chunks of vegetables like carrots, red bell peppers, and mushrooms, along with chicken and coconut broth. This is an extravagant recipe to satisfy your taste buds. The thing that makes this soup more devouring and flavorsome is a Thai yellow curry can. This broth has a mesmerizing, mouth-watering aroma and spices. Another delightful fact is this soup is helpful in weight loss. Yes, you can enjoy it without worrying about gaining extra pounds. Feel free to make it more scrumptious and luscious by adding peppers, onion, and other spices.

Panera Thai Chicken Soup Recipe

Recipe by Lindsey Keo

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

213

kcal

Ingredients

2 tablespoons Olive Oil
1/2 Yellow onion, diced
1 lb Boneless skinless chicken breast (sliced into small pieces)
1 tablespoon Minced garlic
12 oz Chopped fresh shiitake mushrooms
1.5 cups Shredded carrots
1 large Red bell pepper
1 tablespoon Turmeric powder
4 oz Thai yellow curry paste
24 oz Chicken broth
14 oz Diced tomatoes
12 oz Frozen edamame pods
1 tablespoon Fish sauce
2 tablespoons Soy sauce
1 tablespoon Rice wine vinegar
1 tablespoon Ginger
2 tablespoons Brown sugar
28 oz Unsweetened coconut milk
1 tablespoon Lime juice
2 tablespoons Chopped Basil
2 tablespoons Chopped cilantro
1 tablespoon Chopped Lemongrass
2 tablespoons Diced scallions
2 tablespoons Salt
1 Sliced Jalapeno pepper
2 tablespoons Corn starch

Directions

Saute yellow onion, minced garlic, and boneless skinless chicken for 5 minutes in 2 tablespoons olive oil on medium flame.
Add carrots, mushrooms, red pepper, Thai yellow curry, and turmeric. Continue stirring until chicken and vegetables are covered with Thai curry paste.
Add canned tomatoes, chicken stock, and edamame to the cooking pot. Cook until it starts simmering.
In a small bowl, mix tamari, fish sauce, brown sugar, ginger, and rice vinegar until the mixture is homogenized.
Add coconut milk, basil, cilantro, jalapeno, fish sauce, lime juice, scallion, salt, and lemongrass to the simmering soup.
Mix cornstarch in water to make a thick paste. Pour this thick paste into the soup and cook for 15 minutes.
The soup is ready to be served with jalapeno and fresh cilantro.

Conclusion

This delicious and healthy Thai chicken soup is perfect for serving as a starter to guests in winter, showcasing your cooking skills. Its heat and spices are ideal for making your evening more interesting and pleasing. Test your cooking skills, make this soup, and enjoy a healthy, nutritious Panera Thai Chicken Soup at home.