Panera Thai Chicken Soup Recipe
Panera Thai chicken soup is simple and easy to quick. All you need is to invest one hour and 15 minutes. If you cut vegetables and prepare them ahead, you can cook them within half an hour.
Ingredients
- 2 tablespoon Olive Oil
- ½ diced Yellow onion
- 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 tablespoon Soy sauce
- 1 tablespoon Rice wine vinegar
- 1 tablespoon Ginger
- 2 tablespoon Brown sugar
- 28 oz Unsweetened coconut milk
- 1 tablespoon Lime juice
- 2 tablespoon Chopped Basil
- 2 tablespoon Chopped cilantro
- 1 tablespoon Chopped Lemongrass
- 2 tablespoon Diced scallions
- 2 tablespoon Salt
- 1 tablespoon Sliced Jalapeno pepper
- 2 tablespoon Corn starch
Instructions
- Saute yellow onion, minced garlic, and boneless skinless chicken for 5 minutes in the 2 tablespoon olive oil on medium flame.
- Add carrots, mushrooms, red pepper, Thai yellow curry, as well as turmeric in it. Continue stirring till chicken and vegetables are covered with Thai curry paste.
- Add canned tomatoes, chicken stock, as well as edamame to the cooking pot. And cook it till it starts simmering.
- Take a small bowl and mix tamari, fish sauce, brown sugar, ginger, and rice vinegar till 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 it for 15 minutes.
- The soup is ready to be served with jalapeno and fresh cilantro.
Nutrition
Calories: 213kcal