If you're a fan of Panera’s bold and comforting flavors, then this Copycat Panera Thai Chicken Soup with Coconut and Lemongrass is going to become a favorite in your kitchen. This isn't just another one of those chicken soup recipes—it’s a spoonful of creamy, spicy, and zesty magic that feels both nourishing and indulgent. Inspired by the flavors of Thailand and the cult-favorite Panera Thai chicken soup, this homemade version balances tender chicken with fragrant lemongrass, silky coconut milk, and a subtle kick from red curry paste. It’s perfect for chilly evenings or anytime you need a comforting meal with depth and character.
Copycat Panera Thai Chicken Soup with Coconut and Lemongrass
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course, Soup
Cuisine American, Thai
Soup pot or Dutch oven Essential for developing flavor and giving the ingredients room to simmer. A heavy-bottomed pot works best to avoid burning the aromatics.
Sharp knife and cutting board You’ll be doing a fair bit of slicing, especially with the chicken and veggies.
Microplane or grater For finely grating fresh ginger.
Wooden Spoon or Spatula To stir without scratching the bottom of your pot.
Fine mesh strainer or slotted spoon (optional) To remove lemongrass pieces before serving, unless you don't mind chewing on the stalks.
Proteins & Base
- 1 lb boneless skinless chicken thighs, thinly sliced (for tenderness and flavor)
- 1 tablespoon vegetable oil or any neutral oil
Aromatics
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 stalks lemongrass trimmed, bruised, and chopped into 2-inch pieces
- 1 small onion finely diced
- 2 Thai red chilies optional for extra heat (sliced)
Liquids
- 4 cups low-sodium chicken broth
- 1 14 oz can coconut milk (full-fat for richness)
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- Juice of 1 lime
Flavor Enhancers
- 2 tablespoons red curry paste or more to taste
- 1 teaspoon brown sugar balances the spice
Veggies & Garnish
- 1 red bell pepper julienned
- 1 cup shredded carrots
- 1 cup baby spinach or kale chopped
- Fresh cilantro chopped for garnish
- Green onions sliced for garnish
- Lime wedges for serving
Prepare the Aromatics
In a large soup pot, heat the oil over medium heat. Add the onion and sauté until translucent, about 3-4 minutes. Toss in the garlic, ginger, and lemongrass, and stir for another minute until fragrant. If you're adding Thai red chilies for heat, stir them in now.
Add the Curry Paste
Spoon in the red curry paste and cook it down for 1-2 minutes. This step is key to waking up the spices in the curry paste and deepening the flavor of the broth.
Pour in Liquids
Add the chicken broth, coconut milk, fish sauce, soy sauce, and brown sugar. Stir until everything is well mixed and bring the pot to a gentle boil.
Simmer the Chicken
Add the sliced chicken thighs into the pot. Let them simmer for about 10–12 minutes, or until fully cooked and tender. Chicken thighs work beautifully here—they stay moist and flavorful, soaking up all the layers of flavor in the soup.
Add the Vegetables
Toss in the red bell pepper, shredded carrots, and chopped spinach or kale. Simmer for another 5 minutes until the vegetables are tender but still bright and colorful.
Finish with Lime
Squeeze in fresh lime juice to brighten the soup and cut through the richness of the coconut milk. Taste and adjust seasoning with extra fish sauce or soy sauce if needed.
Serve and Garnish
Ladle the soup into bowls and top with fresh cilantro, green onions, and a wedge of lime on the side. Serve piping hot, ideally with some crusty bread or jasmine rice.
Pairings
What to Serve with Thai Chicken Soup
- Steamed Jasmine or Basmati Rice: A classic pairing that helps soak up the creamy broth.
- Coconut Sticky Rice: A richer, more indulgent option that complements the coconut milk in the soup.
- Crusty Bread or Naan: Ideal for dipping and mopping up the soup.
- Thai-style Spring Rolls: Add a crunchy side with fresh herbs, shrimp or tofu, and rice paper wraps.
- Cucumber Salad with Rice Vinegar: Offers a refreshing contrast and helps cool down the spice.
To drink, try a cold Thai iced tea, a light lager, or sparkling water with lime for a refreshing counterbalance.
FAQs
1. What kind of chicken is best for this Thai chicken soup?
Boneless, skinless chicken thighs are ideal—they stay tender and juicy even after simmering. If you prefer a leaner option, you can use chicken breast, but be cautious not to overcook it.
2. Can I use a different type of curry paste?
Yes! Red curry paste is traditional for this style of Thai soup, but if you like things spicier, you could try panang or even green curry paste. Just remember that each has a different heat and flavor profile.
3. How do I make this vegetarian?
Swap out the chicken for tofu or mushrooms and use vegetable broth instead of chicken broth. You’ll still get all the bold flavors of the panera thai chicken soup without the meat.
4. Is lemongrass absolutely necessary?
Lemongrass adds a signature citrusy aroma to Thai soup, but if you can’t find it, you can substitute with a few strips of lemon zest and a squeeze of lime. It won’t be quite the same, but it’ll still be delicious.
5. Can I make this soup ahead of time?
Absolutely. Like many chicken soup recipes, this one tastes even better the next day after the flavors have melded. Just store it in the fridge and reheat gently on the stove. Add a splash of coconut milk or broth to loosen it up if it thickens.
