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A close up of a stoneware bowl of Panera Thai Chicken Soup Copycat with vegan chicken and vegetables visible in the bowl

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! 
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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
  

  • 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!