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Panera Thai Chicken Soup with Coconut and lemongrass

Copycat Panera Thai Chicken Soup with Coconut and Lemongrass

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine American, Thai
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare the Aromatics

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.