Panera Thai Chicken Soup Recipe
Get ready for a culinary adventure with our delectable Panera Thai Chicken Soup! No need for fancy words; this recipe is all about creating a delicious, comforting bowl of goodness that speaks to the soul. It's the kind of dish that brings people together, perfect for a cozy family dinner or a casual gathering with friends.
Equipment
- Large soup pot
- Wooden spoon
- Chef's knife
- Cutting board
- Ladle
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cans (14 oz each) coconut milk
- 3 stalks lemongrass, smashed
- 4 tbsp red curry paste
- 1 cup sliced mushrooms
- 1 red bell pepper, thinly sliced
- 1 cup baby corn, halved
- 3 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- Juice of 2 limes
- Fresh cilantro for garnish
Instructions
- Prepare the Chicken: Season chicken breasts with salt and pepper. Grill or pan-sear until fully cooked. Slice into thin strips.
- Create the Base: In the soup pot, combine coconut milk, smashed lemongrass, and red curry paste. Simmer on low heat for 15 minutes.
- Add Vegetables: Toss in sliced mushrooms, red bell pepper, and baby corn. Cook until vegetables are tender.
- Infuse Flavor: Stir in fish sauce, soy sauce, brown sugar, and lime juice. Let the flavors meld for an additional 10 minutes.
- Combine Chicken: Gently add the sliced chicken to the pot, allowing it to soak in the aromatic broth.
- Serve: Ladle the soup into bowls, garnish with fresh cilantro, and serve with your chosen sides.