Panera Thai Chicken Soup Recipe
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Stirring spoon
- Ladle
Ingredients
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon Thai red curry paste
4 cups chicken broth
1 can (14 oz) coconut milk
2 cups cooked chicken breast, shredded
1 red bell pepper, thinly sliced
1 cup carrots, julienned
1 cup snow peas, trimmed and halved
2 tablespoons fish sauce
1 tablespoon brown sugar
Juice of 1 lime
1/4 cup fresh cilantro, chopped
1/4 cup green onions, sliced
Salt and pepper to taste
Instructions
Step 1: Prepare The Aromatics
- Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger, and sauté for another 2 minutes until fragrant.
Step 2: Add The Curry Paste
- Stir in the Thai red curry paste and cook for 1 minute, allowing the flavors to meld.
Step 3: Create The Broth
- Pour in the chicken broth and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
Step 4: Incorporate The Chicken And Vegetables
- Add the shredded chicken, red bell pepper, carrots, and snow peas to the pot. Let the soup simmer for about 15 minutes until the vegetables are tender.
Step 5: Season The Soup
- Stir in the fish sauce, brown sugar, and lime juice. Taste the soup and season with salt and pepper as needed.
Step 6: Garnish And Serve
- Ladle the soup into bowls and garnish with fresh cilantro and green onions. Serve hot and enjoy!