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PANERA’S | Thai Chicken Soup

Panera Bread Company is well known for their delicious bread and baked goods, but they are also known for their amazing soups, salads and sandwiches.

Recently, Panera introduced a brand-new soup to their menu, the Thai Chicken Soup with Thai yellow curry.  They describe it as a delicious mix of global flavors featuring chicken, shiitake mushrooms, onion, red bell pepper, carrots, coconut milk and Thai Yellow Curry.  Panera also adds edamame soybeans to their Thai Chicken Soup and, in my opinion, the edamame adds a very interesting level of flavor and a great texture.  Well done, Panera!

While this soup is packed with amazing flavors, it is not spicy.  Yellow curry is the mildest of all Thai curries.  It originates from Southern Thailand and has the flavors of cumin, turmeric, coriander, garlic, ginger, lemongrass and cinnamon.  You should be able to find it at your local Asian market but if you cannot, Massaman curry could be used as a substitute.  The Tamari can also be found at your local Asian market, but is readily sold in grocery stores, as well.  The edamame that I used in this recipe, I got at my grocery store’s freezer section.  Often you can find it in the produce section of your grocery store and either fresh or frozen versions work just as well.

As with most Asian cooking, the largest amount of time spent in the kitchen will be in the prep work.  Make sure to get all of your ingredients sliced, chopped and measured out, first, because once you start the cooking process, the soup will take very little time at all!

For other great soups from Panera, try the Cheddar & Broccoli Soup and the Summer Corn Chowder

Panera's Thai Chicken Soup with Yellow Curry

Serves: 6-8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 2.8/5
( 15 voted )


  • 1 ¼ lbs. chicken breast, sliced very thinly
  • 12 oz. shiitake mushrooms, stems removed and sliced medium
  • 1 ½ cups matchstick carrots
  • 12 oz. bag of edamame soybeans
  • 1 large red bell pepper, sliced very thinly
  • ½ of a large yellow onion, sliced very thinly
  • 2 large garlic cloves, minced
  • 3 cups chicken stock
  • 1 cup canned, diced tomatoes, drained
  • 2 (14 oz.) cans of unsweetened coconut milk
  • 1 (4 oz.) can of Thai Yellow Curry
  • 4 TBL premium fish sauce
  • 1 tsp. rice vinegar
  • 2 tsp. Tamari (low sodium, gluten-free soy sauce)
  • 1 TBL ginger puree
  • 2 TBL Demerara sugar (minimally processed cane sugar)
  • ¼ tsp. dried turmeric
  • ¼ tsp. dried curry powder
  • 2 TBL scallion, finely chopped (green part only)
  • 2 TBL fresh cilantro, finely chopped
  • 2 TBL fresh basil, finely chopped
  • 2 TBL avocado oil


In a small mixing bowl, add the fish sauce, Tamari, rice vinegar, ginger puree and sugar and stir until the sugar is completely dissolved.

In a large stock pot, on a medium heat, add the avocado oil.  When the oil is hot, add the chicken and cook for 5 minutes until the chicken is cooked through.

Once the chicken is cooked through, add the onion and garlic, and stir until the onions are slightly softened.  Add the mushrooms, carrots, red pepper, dried curry, turmeric, and Thai Yellow Curry.  Stir all stock pot ingredients until the chicken and vegetables are coated in curry paste.

Add the chicken stock, canned tomatoes and edamame and bring to a slow simmer.  Ensure that the curry paste is well incorporated and completely dissolved in the chicken stock.

Once the soup is slowly simmering, add the coconut milk, small mixing bowl ingredients, lime juice, basil, scallion, and cilantro.

Give the soup a final stir to incorporate all the flavors, remove from heat and Enjoy!


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