Recipe: Copycat Panera Thai Chicken Soup

Jeff

If you're a fan of Panera's Thai Chicken Soup, you know how deliciously comforting it can be on a chilly day. But what if you could make a copycat version at home?

This recipe will show you how to recreate the classic Panera Thai chicken soup from scratch, with the perfect balance of sweet, spicy, and sour flavors.

Ingredients for Panera Thai Chicken Soup:

1 pound boneless, skinless chicken breasts
1 tablespoon vegetable oil
1 small onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon red curry paste
4 cups chicken broth
1 can (14 oz) coconut milk
1 red bell pepper, seeded and sliced
1 cup carrots, peeled and sliced
1 cup snow peas, trimmed
1 tablespoon fish sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
2 tablespoons lime juice
Salt and pepper to taste
1/4 cup chopped fresh cilantro
Cooked rice, for serving (optional)

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Instructions for making Panera Thai Chicken Soup:

Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion, minced garlic, and grated ginger, and cook until the onion is translucent, about 5 minutes.
Add the red curry paste and stir to combine with the onion mixture. Cook for an additional minute, until fragrant.
Add the chicken broth, coconut milk, sliced bell pepper, sliced carrots, and trimmed snow peas to the pot. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender and the chicken is cooked through.
Remove the cooked chicken breasts from the soup and shred them into bite-sized pieces with a fork. Return the shredded chicken to the pot.
Add the fish sauce, soy sauce, brown sugar, and lime juice to the soup. Stir to combine, and season with salt and pepper to taste.
Serve the soup hot, garnished with chopped fresh cilantro and cooked rice, if desired.

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Tips for perfecting Panera Thai Chicken Soup recipe:

Use fresh ingredients whenever possible. This will give the Panera soup the best flavor and texture.
Adjust the spice level to your liking. If you prefer a milder soup, use less red curry paste. If you like it spicier, add more.
Don't overcook the vegetables. They should be tender but still slightly crisp to the bite.
Be careful not to boil the soup after adding the coconut milk. Boiling can cause the milk to curdle and ruin the texture of the soup.

Variations to try with Panera Thai Chicken Soup recipe:

Add rice noodles or cooked rice to the soup for a heartier meal.
Use shrimp instead of chicken for a seafood twist on the recipe.
Swap out the vegetables for your favorites, such as sliced mushrooms, chopped bok choy, or diced sweet potatoes.
Experiment with different types of curry paste, such as green or yellow, for a different flavor profile.

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Nutritional information for Panera Thai Chicken Soup recipe:

This recipe makes about 6 servings. Here's the approximate nutritional information per serving:

Calories: 290
Fat: 14g
Carbohydrates: 16g
Protein: 26g
Sodium: 1190mg

When making this soup, be sure to use fresh ingredients whenever possible, adjust the spice level to your liking, and don't overcook the vegetables. You can also experiment with different variations of the recipe, such as using shrimp instead of chicken or swapping out the vegetables for your favorites.

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In terms of nutrition, this soup is relatively low in calories and high in protein, making it a great option for a healthy meal. However, it is also high in sodium, so be sure to watch your intake if you are on a low-sodium diet.

Overall, this copycat Panera Thai Chicken Soup recipe is a must-try for any fan of the original soup. With its delicious flavor, easy preparation, and customizable variations, it's sure to become a new favorite in your recipe collection.