Copycat Panera Thai Chicken Soup That Tastes Even Better at Home

by Sarah Harper MS, RD, LDN | Nov 12, 2024 | Appetizers, Lunch & Dinner, Pasta & Noodles, Recipes, Soup

Panera Thai Chicken Soup Recipe: A High Protein Flexitarian Recipe

Craving something cozy and flavorful for those cold-weather days? This easy and vegan recipe for Thai-Style Chicken Soup is the perfect soup! 

With just a few steps, you’ll have a spicy-sweet coconut broth packed with tender chicken and fresh veggies that’s ideal for busy weeknights.

This recipe is inspired by Panera Bread’s beloved Thai Chicken Soup that has been discontinued and is no longer available on their menu. This soup is a deliciously hearty dish you can whip up with simple ingredients from your grocery store.

Why I love This Recipe

You can poach or roast your own chicken breast or thighs, shred, and add to the soup if you prefer. 

• Flexitarian-Friendly – This recipe is perfect for those following a flexitarian lifestyle! With easy swaps like plant-based chicken and vegetable broth, it’s simple to make this dish fully vegan or adapt it to suit various dietary preferences. You can poach or roast your own chicken breast or thighs, shred, and add to the soup if you prefer. 
• Healthy – Loaded with colorful vegetables, protein, and a broth rich in nutrients, this soup is a nourishing choice that keeps you satisfied. I add soy curls for additional protein and fiber. 
• Quick to Prepare – Perfect for those times when you need a comforting meal in under an hour, making it a go-to for last-minute dinners. This recipe is for ease and convenience on busy nights.
• Easy – Minimal prep and simple ingredients make this recipe super accessible, even on the busiest days. Just chop, simmer, and enjoy!
• Meal Prep-Friendly – This soup stores well, so you can make a big batch and enjoy leftovers throughout the week. It even freezes beautifully!

Tools

Here’s what you’ll need to make this Thai-inspired soup:

• Cutting Board – Essential for prepping the veggies and herbs.
• Chef’s Knife – For slicing, dicing, and mincing ingredients like bell peppers, onions, and ginger.
• Large Pot – A heavy-bottomed pot works best for simmering the soup and combining all the flavors.
• Wooden Spoon or Spatula – This is used to stir the aromatics and ensure the ingredients are well mixed.
• Measuring Spoons and Cups – To accurately portion out spices, sauces, and liquids.
• Tongs or Slotted Spoon – Useful for adding or removing the vegan chicken or noodles.

Ingredients

• Coconut Oil – A base for sautéing the vegetables, adding richness and a subtle coconut flavor.
• Shiitake Mushrooms, sliced – Adds earthy flavor and satisfying texture.
• Red Bell Peppers, thinly sliced – Provides sweetness and a pop of color.
• Carrot, julienned, or thinly sliced – Adds a hint of natural sweetness and extra nutrients.
• Onion, diced – A classic base for building flavor.
• Vegan Red Curry Paste – Use a vegan brand such as Thai Kitchen or make it homemade.
• Fresh Ginger, minced – Brings warmth and a touch of zest.
• Garlic, minced – Enhances the depth of flavor with a hint of spice.
• Lemongrass Paste – Adds a citrusy brightness that complements the coconut and curry.
• Vegetable Broth (or Chicken Broth) – The savory base of the soup.
• Full-Fat Coconut Milk – Creates a creamy, rich broth with a subtle coconut flavor.
• Water (omit if not adding soy curls) – Adjust the consistency to your preference.
• Soy Sauce – Adds a touch of umami and saltiness.
• Fish Sauce (omit or use a vegan fish sauce if needed) – Brings authentic Thai-inspired flavor to the broth.
• Honey (or maple syrup for a vegan option) – Balances the spice and acidity.
• Meatless Chick’n or Pre-cooked Rotisserie Chicken – I love using frozen Daring or Gardein plant-based chicken alternatives. If preferred, use shredded rotisserie chicken for a classic version.
• Soy Curls (optional) – I added soy curls for additional protein. They have a neutral flavor and will absorb all the flavors of the broth. Once rehydrated, they also have a chewy and satisfying texture similar to shredded chicken.
  
• Fresh Lime Juice – Adds brightness and enhances the flavors in the broth.
• Rice Noodles – A light, tender addition that absorbs the flavors of the soup.
• Fresh Spinach – Adds vibrant color and extra nutrients, wilting beautifully into the broth.
• Green Onion sliced provides a fresh, mild onion flavor.
• Fresh Cilantro, chopped (for garnish) – Adds a burst of herbal freshness to each bowl.

Ingredient Substitutions

• Vegan Chicken and Soy Curls – Swap with mushroom broth for added depth, or use water with a vegetable bouillon cube. For a flexitarian option, you could also use chicken broth. – Substitute with olive oil or avocado oil for a similar cooking base.
• Vegetable Broth – Swap with mushroom broth for added depth, or use water with a vegetable bouillon cube. You could also use chicken broth as a flexitarian option. 
• Cilantro – Substitute with fresh basil leaves or green onions for a different garnish.
• Fresh Spinach – Kale, baby bok choy, or even Swiss chard make great alternatives for the leafy greens.
• Full-Fat Coconut Milk – Use light coconut milk for a lighter version or even cashew cream for added richness.
• Fresh Ginger – Substitute with ginger paste or 1/2 tsp ginger powder.
• Honey – Use brown sugar, maple syrup, or agave as a sweetener alternative.
• Red Curry Paste – Green or yellow curry paste can work as flavorful substitutes, though they may slightly alter the soup’s color and flavor.

Step-By-Step Instructions

Step 1: Sauté Veggies

In a large pot over medium-high heat, add the coconut oil. Once hot, add the onion, mushrooms, red bell pepper, and carrot. Sauté for 7-10 minutes until the vegetables begin to soften.

Step 2: Add Curry Paste and Aromatics

Reduce the heat to medium-low heat. Stir in the red curry paste, ginger, garlic, and lemongrass paste. Cook for 2-3 minutes, stirring occasionally until fragrant.

Step 3: Add Broth, Coconut Milk, and Soy Curls

Increase the heat to medium and pour in the vegetable broth and creamy coconut milk. Add 1-2 cups of water to help rehydrate the soy curls, adjusting based on your desired soup thickness. Add the soy curls directly to the pot and bring the mixture to a gentle simmer. This allows the soy curls to soften and absorb the rich flavors of the broth as they cook. 

Step 4: Season the Broth

Add the soy sauce, fish sauce, and honey. Stir well, taste, and adjust sweetness or saltiness as needed.

Step 5: Cook The Rice Noodles 

While the soup is simmering, cook the rice noodles according to the package instructions in a separate pot. Drain and set aside.

Step 6: Add Chicken

Stir in the shredded chicken. Simmer until the chicken is heated through, about 5 minutes.

Step 7: Add Fresh Ingredients

Just before serving, stir in fresh spinach and lime juice, allowing the spinach to wilt.

Step 8: Serve and Garnish

Divide the cooked rice noodles into bowls. Ladle the hot soup over the noodles and garnish with sliced green onions, chopped cilantro, and lime wedges.

This Recipe In A Slow Cooker

You can also make this delicious Thai-inspired vegan chicken soup in the slow cooker! 

Here’s a quick how-to:

1. Prep the Ingredients – Add the coconut oil, mushrooms, red bell pepper, carrot, onion, ginger, garlic, and lemongrass paste directly into the slow cooker.
2. Add Broth and Seasonings – Pour in the vegetable broth, water, coconut milk, soy sauce, vegan fish sauce (or extra soy sauce), and maple syrup or agave. Add red curry paste and stir to combine.
3. Cook on Low or High
   • Low: Cook on low for 6-8 hours.
   • High: Cook on high for 3-4 hours.
4. Add Vegan Chicken and Noodles – During the last 30 minutes of cooking, stir in the vegan chicken, soy curls, and rice noodles, then cover and cook until the noodles are tender.
5. Add Fresh Spinach and Lime Juice – Right before serving, stir in the fresh spinach and lime juice. Allow the spinach to wilt, then taste and adjust the seasonings.
6. Serve and Garnish – Ladle the soup into bowls and garnish with green onions and cilantro.

Serving Suggestions

To serve this Thai-inspired soup, you can choose between a few different options:

• All Together – For a quick, one-pot serving, ladle the soup with noodles, vegan chicken, vegetables, and broth all together into bowls. This method is fast and captures all the flavors in each spoonful.
• Separate the Noodles – If you prefer to keep the noodles’ texture and prevent them from getting too soft, cook them separately and add them to each bowl before ladling the soup over top. This keeps the noodles in perfect form and adds a lovely layered presentation.
• Add Vegan Chicken Last – For the best texture, add the vegan chicken directly to the soup near the end of cooking to keep it tender and flavorful.

Storage Suggestions

To store any leftover Thai-inspired soup, allow it to cool completely, then transfer it to an airtight container.

• Refrigerator – Store in the fridge for up to 3-4 days. When reheating, add a splash of broth or water to maintain the soup’s consistency.
• Freezer – For longer storage, pour the cooled soup into a freezer-safe airtight container, leaving some space at the top for expansion. It can be frozen for up to 2-3 months. Thaw in the fridge overnight before reheating on the stovetop or in the microwave.

For best results, you may want to store the noodles separately to keep their texture intact when reheating.

More Comforting Soup Recipes

How To Make Kimchi Shin Ramen Noodle Soup

Homemade Coconut Lime Chicken and Potato Chowder

Panera Mexican Street Corn Chowder: Easy Copycat

Vegan Panera Thai Chicken Soup

Sarah Harper MS, RD, LDN

Craving something cozy and flavorful for those cold-weather days? This easy and vegan recipe for Thai-Style Chicken Soup is the perfect soup! 

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course dinner, lunch, Main Course, Soup

Cuisine American, Thai-Inspired

Servings 6 servings

Calories 544 kcal

Equipment

• 1 Cutting board
• 1 Chef's Knife
• 1 Large Pot
• 1 wooden spoon
• 1 measuing cups and spoons
• 1 tongs or slotted spoon

Ingredients

  

1x2x3x

• 1 tbsp coconut oil
• ½ onion, thinly sliced
• 1 cup shiitake mushrooms, sliced
• 1 red bell pepper, thinly sliced
• 2 medium carrots, thinly sliced into half moons
• 2 tbsp vegan red curry paste
• 1 tbsp grated fresh ginger or ginger paste
• 1 tbsp lemongrass paste
• 4 cups vegetable broth
• 1-2 cups water
• 1 can full-fat coconut milk
• 2 tbsp soy sauce
• 1 tbsp vegan fish sauce
• 1 tbsp maple syrup
• 1 tbsp lime juice
• 2 cups soy curls
• 2 cups spinach
• 12 oz rice noodles
• 2 cups vegan chicken alternative
• 4 green onions, thinly sliced
• 1/4 cup chopped cilantro
• lime wedges

Instructions

 

Step 1: Sauté Veggies

• In a large pot over medium-high heat, add the coconut oil. Once hot, add the onion, mushrooms, red bell pepper, and carrot. Sauté for 7-10 minutes until the vegetables begin to soften.

Step 2: Add Curry Paste and Aromatics

• Reduce the heat to medium-low heat. Stir in the red curry paste, ginger, garlic, and lemongrass paste. Cook for 2-3 minutes, stirring occasionally until fragrant.

Step 3: Add Broth, Coconut Milk

• Increase the heat to medium and pour in the vegetable broth and creamy coconut milk. Add 1-2 cups of water to help rehydrate the soy curls, adjusting based on your desired soup thickness.

Step 4: Season the Broth, and Soy Curls

• Add the soy sauce, fish sauce, and honey. Stir well, taste, and adjust sweetness or saltiness as needed.
• Add the soy curls directly to the pot and bring the mixture to a gentle simmer. This allows the soy curls to soften and absorb the rich flavors of the broth as they cook. 

Step 5: Cook The Rice Noodles 

• While the soup is simmering, cook the rice noodles according to the package instructions in a separate pot. Drain and set aside.

Step 6: Add Chicken

• Stir in the shredded chicken. Simmer until the chicken is heated through, about 5 minutes.

Step 7: Add Fresh Ingredients

• Just before serving, stir in fresh spinach and lime juice, allowing the spinach to wilt.

Step 8: Serve and Garnish

• Divide the cooked rice noodles into bowls. Ladle the hot soup over the noodles and garnish with sliced green onions, chopped cilantro, and lime wedges.

Nutrition

Calories: 544kcalCarbohydrates: 65gProtein: 28gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 50mgSodium: 1548mgPotassium: 859mgFiber: 5gSugar: 8gVitamin A: 6227IUVitamin C: 35mgCalcium: 68mgIron: 5mg

Keyword easy, quick, vegan, vegetarian

Tried this recipe?Let us know how it was!