Panera Thai Chicken Soup is a tasty, gluten-free, dairy-free, nutritious soup with authentic flavors. A simple copycat recipe with tender chicken in a spicy-sweet coconut broth, ready in less than an hour.
If you love Thai food or creamy and delicious soups, this recipe is for you! A hearty chicken soup with Thai-style flavors, dairy-free and gluten-free too! Cheaper than your local Thai restaurant.
You will love all of my Panera copycat soups; try this Autumn Squash Soup, my Spicy Mexican Street Corn Chowder and this 10-Vegetable Soup.
Why You Will Love This Recipe
- Cozy – While the flavors are complex, including creamy, sweet, and subtle spice, a warm cup of soup is perfect for a chilly fall or winter day.
- Fast – Ready on your stovetop in less than an hour; the perfect soup for a busy day!
- Asian-style Soup – This recipe was written for those who don’t regularly go to an Asian market (though you should go sometime, they are so fun!); I’ve used ingredients readily available at your local grocery store.
Simple Ingredients
- Oil: Use your favorite oil to saute the onions, garlic, and ginger at the start of the recipe. I like to use avocado oil, but vegetable, olive, or coconut oil also works well.
Onion: White, yellow, or red onions are all appropriate for the soup recipe. You’ll also need some green onions as a garnish.
Garlic & Fresh Ginger: Classic flavors in most Asian cooking. If you want to be more authentic, find galangal, Thai ginger.
Massaman: Massaman is what Panera uses in their Thai-style Chicken soup; this will add a little more heat, add between ½-1 tablespoon.
*Massaman: is a rich, flavorful, and mildly spicy Thai curry. Any curry paste will work, but Massaman is a Thai yellow curry paste vs. red curry paste.
Chicken: I used boneless chicken breasts. For other options or a vegetarian take on the recipe, check out the variations section of the page.
Broth: The base of the soup is savory and mild chicken broth, if making vegan, switch this with vegetable broth or mushroom broth.
Mushrooms: Add diced portobello or shiitake mushrooms for great flavor!
Carrots: Shred your own carrot or use matchstick carrots for the best crispy carrot texture.
Coconut milk: Make the soup silky and creamy with coconut creme or full-fat coconut milk. Do not use coconut creamer, coconut water, or refrigerated coconut milk. - Limes: For authentic Thai flavor, serve soup with a wedge of lime fo reach bowl.
- Garnish: Garnish the final dish with juicy lime wedges and chopped fresh cilantro and chopped green onions.
- Fish sauce: Fish sauce is an optional ingredient that brings a more authentic flavor to the recipe. Don’t be afraid of using this sauce, it adds great umami!
Get the full recipe in the recipe card below.
Kathleen’s Tip: If you are unfamiliar with using canned coconut milk, be prepared as it will probably have a hard cap of solidified coconut cream on top, use it all, it will melt into the soup.
How to Make the Panera Thai Chicken Soup
Step 1 – Saute onions, garlic and ginger
In a large pot or Dutch oven over medium-high heat on the stovetop, heat the oil, and sprinkle in the diced onion and saute until translucent and just turning brown, about 5-7 minutes. During the last couple of minutes, reduce to medium-low heat and add the minced garlic, and ginger. Saute until fragrant.
Step 2 – Add chicken broth and chicken
Next, pour the chicken broth into the pot with the chicken breasts, salt, and pepper. Bring the ingredients to a boil, then lower the heat to simmer.
Fresh Tip
- For a little more flavor and softer vegetables, I’ve also added the mushrooms, carrots and red pepper to sauteed onions and cook for a few minutes before adding chicken broth.
- When I tested this recipe, I tried it with and without brown sugar, which Panera Bread Thai-style chicken soup contains. It did not change the soup noticeably, so I opted to leave it out. If you want to balance the spicy with a little sweet, add 1 tablespoon of brown sugar when adding the chicken stock to the soup.
Step 3 – Shred chicken
After 20 minutes, remove the chicken with a slotted spoon or tongs to a cutting board and shred it with two forks, returning the shredded meat to the pot.
Step 4 – Add carrots, mushrooms and coconut milk
Then, toss in the carrots, mushrooms, and creamy coconut milk and cook for another five minutes. Stir in cilantro and a squeeze of half a lime.
Finally, serve the delicious Thai soup in bowls garnished with lime wedges, green onions or scallions and cilantro.
For cozy and flavorful soups, check out my easy Instant Pot Potato Leek Soup, Panera-Inspired Autumn Squash Soup, and Creamy Poblano Chicken Soup perfect for fall!
Variations & Substitutions
- Traditional Ingredients: Authentic Tom Kha Gai uses lemongrass, galangal (instead of ginger), and often kaffir lime leaves, Thai lime, or red curry paste. I left these out of this simplified version since they can be hard to find.
- Rotisserie Chicken: Replace the chicken breasts with rotisserie chicken for a shortcut; add it just before serving.
- Veggie Swaps: I love portobello or shiitake mushrooms for their rich flavor, but any mushroom works—baby bella or white button included. You can also add diced red pepper, green or Napa cabbage, corn, or your favorite veggies.
- More Flavor: We often add a splash of sriracha, gochujang, or soy sauce for extra zip. Red chili peppers are great, too!
- Chicken Options: Swap chicken breasts for thighs if you prefer dark meat, or use rotisserie chicken (both white and dark meat work beautifully).
- Coconut Milk: Full-fat coconut milk or coconut cream gives the best flavor and creaminess, but light coconut milk works if you prefer.
Shrimp Tom Kha Soup
Replace the chicken breast with a pound of raw small shrimp and stir it into the simmering chicken broth (or use fish broth or vegetable broth). Cooking until pink and opaque.
Vegan Tom Kha Soup
Substitute the chicken broth with vegetable broth, swap the meat with tofu or other plant-based protein, and omit the fish sauce. Add a few more veggies, like red bell peppers, bok choy, edamame soybeans and baby corn if desired.
Recommended Tools
- I love making soup in my 4-qt Dutch Oven.
- My favorite Knife, makes chopping a breeze.
- Make quick work of squeezing limes with this citrus squeezer.
Slow Cooker Thai Coconut Soup Recipe
Prefer to pop it all in your crockpot! You bet!
- For maximum flavor, I recommend you still saute the onions, garlic and ginger in a skillet and then add to slow cooker. You may just toss it all in the crockpot if preferred.
- Mix chicken broth, coconut milk, and spices together in a 6-quart slow cooker. Add the chicken breasts, carrots and mushrooms to the crock. Cover and cook on low for 4 hours.
- Remove chicken and shred with two forks; return to crock pot and stir in cilantro and squeeze half a lime, serve and enjoy. Some say this soup is even better the next day.
Frequently Asked Questions
Sure! Tom Kha Soup is excellent for making ahead and simply reheating when you’re ready to serve. Keep the soup in the freezer for a couple of months, or store it in the fridge for up to four days.
Add a bit more ginger, yellow curry paste, a dash of cayenne pepper, or diced jalapeno when sauteing the onions and garlic for a spicy Tom Kha Soup. Red pepper flakes would also do the trick!
Tom Kha Soup, or Thai chicken soup, is a tasty, slightly spicy, and nutritious meal with a hint of creamy coconut sweetness. The soup’s texture is silky-smooth with bits of chicken and veggies in a Thai yellow coconut curry broth.
Tom Yum is a spicier soup with a clear broth, while Tom Kha has a hint of spice with a creamy, sweet, savory broth.
Storage Tips
To store in the fridge; cool this gluten-free chicken soup completely and store in single serving containers or and refrigerate up to four days.
Freezer: To freeze copycat Panera Thai Chicken Soup: Freeze cooled soup it in an airtight container to keep in the freezer for up to three months.
Reheat Thai Chicken Soup: Thaw in the refrigerator overnight, then reheat it on the stovetop or place in microwave soup cup and heat in 30 second bursts, stirring in between until warmed through.
What to Serve with Tom Ka Soup
More Thai-Inspired Recipes to Try
For all seafood lovers: Try these elegant but inexpensive Thai Red Curry Mussels or Thai Basil Shrimp for a main dish with your soup.
We love this Thai Basil Chicken, this One Pot Pad Thai and this scrumptious (and easy) Thai Noodle Bowl. And try making this Thai Mango Sticky Rice for dessert! A true treat!
Best Entrees for Easy Tom Kha Soup
Although Thai coconut chicken soup can be served as the main dish, it can also be enjoyed as a side soup to complete a meal. Or try serving with my Korean Sticky chicken or try my Ground Pork Stir Fry with Holy Basil (Pad Kra Pao).
More Panera Copycat Recipes
- Panera Summer Corn Chowder
- Best Pumpkin Muffin Recipe Panera Copycat
- Panera Green Goddess Salad with Chicken
- Orange Glazed Scones Panera Copycat
Feel free to adjust the chicken soup recipe to your preference. Add your favorite veggies, swap the chicken breasts for thighs or rotisserie chicken, or add extra coconut milk!
I hope you loved this Panera Thai Chicken Soup — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!
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Equipment
Ingredients
- 2 tablespoons vegetable oil I like avocado oil, but use olive oil, or your favorite vegetable oil
- 1 large red onion diced (may sub with yellow or white onion)
- 3 cloves garlic minced
- 1 inch ginger peeled, finely chopped (or ¼-¾ teaspoon ground ginger) (replace with galangal Thai ginger if you can find)
- 2 – 3 boneless chicken breasts or thighs (see notes for Shrimp or vegetarian)
- 6 cups chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 large carrot peeled, shredded
- 1 large portobello mushroom diced or about 1 cup Shitake mushrooms
- 14 ounce coconut milk full-fat or coconut creme
- ½ lime squeezed
- 3 tablespoons chopped fresh cilantro
- Optional: add 1-3 tablespoons fish sauce for a more authentic soup
- Optional: add ½-1 tablespoon Thai red curry paste for more authentic soup called Massaman, adds more spice
- Garnish with sliced green onions and lime wedges.
Instructions
- In a large pot over medium-high heat add the vegetable oil, once hot add the diced onion, garlic, and ginger, and sauté for 5 minutes until the onion has softened.2 tablespoons vegetable oil, 1 large red onion, 3 cloves garlic, 1 inch ginger
- Add the chicken broth, chicken breast, salt, and pepper, and bring to a boil. Reduce heat and simmer for 20 minutes.2 – 3 boneless chicken breasts, 6 cups chicken broth, 1 teaspoon kosher salt, ½ teaspoon black pepper
- Remove chicken breast from the pot and with two forks shred the chicken. Return the chicken to the pot.
- Add the carrot, mushrooms, and coconut milk, and cook for 5 minutes.1 large carrot, 1 large portobello mushroom, 14 ounce coconut milk
- Add lime juice and stir in some cilantro. Serve in a bowl, garnish with lime wedges and cilantro or green onions.½ lime, 3 tablespoons chopped fresh cilantro, Optional: add 1-3 tablespoons fish sauce for a more authentic soup, Optional: add ½-1 tablespoon Thai red curry paste for more authentic soup, Garnish with sliced green onions and lime wedges.
Notes
- The onion can be white or yellow. I prefer red onions because they’re a little sweeter than other onions and add a pretty pop of color.
- The garlic can be fresh or jarred.
- The ginger can be fresh or ground. If you’re using ground ginger, start with a small amount (around ¼-½ teaspoon) and add more to taste. Also try Thai ginger, galangal.
- I use portobello mushrooms because they’re a little more flavorful than other types of mushrooms, but use any type.
- I use full-fat coconut milk because it’s richer and creamier than light coconut milk. Do not use coconut creamer, coconut milk that is refrigerated, or coconut water, it will not work in this recipe. Canned coconut milk, or even better, is Coconut Creme.
- The lime wedges are optional but add great tartness to the soup.
- Replace the chicken breasts with rotisserie chicken instead, but wait and add it just before serving, stirring until heated through.
- Traditional Thai Chicken Soup uses lemongrass stalks and galangal; since those ingredients are a little harder to find, I omitted them, but feel free to replace the ginger with galangal (Thai aromatic ginger).
And add lemongrass* to the onion mixture when sauteing.
*To prep lemongrass, cut off the bottoms and the tough (green) part on top. Should be about 6-8 inches of lemongrass left. Pound stalks with a mallet or rolling pin. - Shrimp Tom Kha Soup: Add up to 1 pound raw small shrimp to soup after it’s simmered. Stirring until shrimp turns pink.
- Vegan Tom Kha Soup: Replace chicken broth with either vegetable broth or increase the coconut milk or cream to 2 cans.
Nutrition
Sheree Kirchner
I made this last night and oh my goodness is it good! I used rotisserie chicken which made it very easy. I also had some fish sauce which I used which was a good addition but I’m sure would have been just fine without it. I also like this because it’s so healthy! This is a recipe I’ll make again for sure.
Thank you so much Sheree!! It’s been one I’ve made often too!
Tayler
This recipe is SPOT ON! So delicious, I’ll be making it all fall long! No more trips to Panera
YAY! So glad you loved it!
Beth
Oh, yes. I’m a big fan of their Thai chicken soup, so I’ll be making this one soon. It looks delicious!
Hope you love it!
Gina
This soup had so much flavor. I loved it! Nothing like a good bowl of soup and this is one I will make often!
Thank you so much!
Sharon
Talk about flavor! This comforting soup was simple to make and healthy, and the flavor was outstanding.
So glad you loved it!
Amanda Wren-Grimwood
Can’t beat Thai flavours and the combination of garlic, ginger and coconut milk is one of my favourites. Can’t wait to make this.
Hope you love it!
Tasia
Tom Kha Gai is my favorite Thai soup, so excited to make this at home! Thank you for the detailed instructions; I’m subbing the chicken in mine with shrimp. So yummy!
Perfect! So glad you liked it!