Panera Thai Chicken Soup Recipe
Indulge in the exotic flavors of Thailand with this delicious Panera Thai Chicken Soup recipe. This comforting and aromatic soup is a perfect blend of savory, sweet, and spicy flavors that will warm you up on a chilly day.
Prep Time: 15 minutes Cook Time: 30 minutesIngredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 carrot, thinly sliced
- 1 tablespoon red curry paste
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 2 cups shredded cooked chicken
- 1 cup cooked rice noodles
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro and sliced red chili for garnish
Instructions: How to Cook Panera Thai Chicken Soup
- In a large pot, heat olive oil over medium heat. Add the onion, garlic, red bell pepper, and carrot. Cook until vegetables are softened, about 5 minutes.
- Add the red curry paste to the pot and stir to coat the vegetables. Cook for another 2 minutes to toast the curry paste.
- Pour in the coconut milk and chicken broth. Stir in the fish sauce, soy sauce, and brown sugar. Bring the soup to a simmer.
- Add the shredded chicken and cooked rice noodles to the pot. Simmer for another 10 minutes to allow the flavors to meld together.
- Squeeze in the lime juice and season with salt and pepper to taste.
- Serve the Thai Chicken Soup hot, garnished with fresh cilantro and sliced red chili for an extra kick of flavor.
