5 from 21 votes
Panera Thai Style Chicken Soup Recipe (Tom Kha Soup)
This Panera-inspired Thai Style Chicken Soup (Tom Kha) combines tender chicken, carrots, mushrooms, and creamy coconut milk in a savory broth infused with garlic, ginger, and lime. The coconut milk adds a smooth richness balanced by the brightness of fresh lime juice and cilantro. The soup is gently simmered to develop flavor, with optional additions like Thai red curry paste for spice or fish sauce for authenticity. It offers a comforting, mildly spiced texture-packed soup ideal for a cozy meal.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
8
servings
Calories:
220 kcal
Course:
Main Course, Lunch
Cuisine:
Thai
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 chicken breast or thighs (see notes for Shrimp or vegetarian, boneless
- 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 cilantro chopped, fresh
- fish sauce optional, 1-3 tablespoons for authentic soup
- Thai red curry paste called Massaman, adds more spice, optional, ½-1 tablespoon for authentic soup
- green onion sliced green onions and lime wedges for garnish
- lime sliced green onions and lime wedges for garnish
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.
- Add the chicken broth, chicken breast, salt, and pepper, and bring to a boil. Reduce heat and simmer for 20 minutes.
- Remove chicken breast from the pot and with two forks shred the chicken. Return the chicken to the pot.
- Add the carrot, mushroom, and coconut milk, and cook for 5 minutes.
- Add lime juice and stir in some cilantro. Serve in a bowl, garnish with lime wedges and cilantro or green onions.
Cup of Yum
Notes
- Red onion is preferred for its natural sweetness and color but can be substituted with white or yellow onions.
- Fresh garlic and ginger enhance aroma; ground ginger can substitute but start with a small amount and adjust to taste.
- Full-fat canned coconut milk or coconut creme is essential for proper creaminess; avoid refrigerated coconut milk or coconut water.
- Lime wedges add optional tartness and freshness when serving.
- For authentic variations, include lemongrass by bruising stalks and adding during sautéing.
- To make shrimp Tom Kha, add peeled raw shrimp after simmering soup, cooking until pink.
- A vegan version replaces chicken broth with vegetable broth and increases coconut milk quantity.
Nutrition Information
Serving
1serving
Calories
220kcal
(11%)
Carbohydrates
7g
(2%)
Protein
11g
(22%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.1g
(5%)
Cholesterol
18mg
(6%)
Sodium
376mg
(16%)
Potassium
425mg
(9%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1530IU
(31%)
Vitamin C
4mg
(4%)
Calcium
30mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 220
% Daily Value*
| Serving | 1serving | |
| Calories | 220kcal | 11% |
| Carbohydrates | 7g | 2% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 376mg | 16% |
| Potassium | 425mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1530IU | 31% |
| Vitamin C | 4mg | 4% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.