Warm up with this Panera Thai chicken soup copycat recipe, which tastes exactly like the original. It’s the most soothing and nourishing dinner for when soup cravings strike.
Ingredients:
- 1 lb boneless skinless chicken breast
- Salt
- Black pepper
- 1 tablespoon olive oil
- 1 cup shiitake mushrooms thinly sliced
- 2 red bell peppers thinly sliced
- 2 carrots shredded
- 3 tablespoon red curry paste
- ½ tablespoon fresh ginger
- 2 cloves garlic minced
- 1 tablespoon lemongrass paste
- 4 cups low sodium chicken broth
- 1 400 mL can coconut milk unsweetened, full fat*
- Juice of 1 lime
- 2 tablespoon soy sauce
- ½ tablespoon brown sugar
- 3 green onions thinly sliced
- ½ bunch cilantro chopped
- 2 cups spinach optional
- 200 g rice noodles half of standard 400g pack
Instructions:
Step No.01
Preheat the oven to 400 °F. Prepare rice noodles according to the package instructions.
Step No.02
Season chicken breasts with salt and black pepper and bake for about 20 minutes, or until thoroughly done. After cooling, shred the chicken with two forks or a stand mixer.
Step No.03
Add olive oil to a pot set over medium-high heat. When hot, add the shiitake mushrooms and cook for around 2-3 minutes, until soft.
Step No.04
Add the bell peppers and shredded carrots, mix, and simmer for 2 minutes.
Step No.05
Form a well in the center of the vegetables and add the garlic, red curry paste, ginger, and lemongrass. Cook for around 3 minutes to release the flavour of the red curry paste. Stir.
Step No.06
Combine chicken broth, coconut milk, and shredded chicken. Stir. Bring to a simmer and cover for around 7-10 minutes.
Step No.07
Stir in the lime juice, soy sauce, and brown sugar. Stir in green onions, cilantro, and spinach until wilted.
Step No.08
When ready to serve, mix in the rice noodles and enjoy!
Full Recipes:https://nourishedbynic.com/panera-thai-chicken-soup-copycat/