Add the chicken broth, fish sauce, lemongrass and ginger. Simmer 15 minutes to let the flavors meld. Add the chicken and let simmer 3-4 minutes, or until just cooked through.

Craving a soup that’s bursting with exotic flavors, comforting warmth, and a delightful spicy kick? This Spicy Thai Chicken Soup with Coconut Milk and Red Curry is your perfect culinary escape! Tender ...

Remove chicken, allow to cool, then shred. To serve: put steamed rice in a bowl, top with shredded chicken, ginger slices, fried garlic, broth and chopped green onion/cilantro.

In a large Dutch oven or soup pot, place the chicken, lemongrass, ginger, carrot, celery, shallot, bay leaf, black peppercorns, Thai chile and salt. Add 6 cups cold water and place over medium ...

Stir in the mushrooms, scallions, cilantro, snap peas, and corn. Bring the soup back to a simmer, and cook just until the snap peas are tender-crisp, about 3 minutes.

There’s something magical about a soup that’s both comforting and exciting. This Crockpot Thai Coconut Chicken Soup is creamy, slightly spicy, aromatic, and packed with layers of flavor. Think ...

Add the chicken, lemongrass, ginger, carrot, celery, shallot, bay leaf, black peppercorns, Thai chili and 1 teaspoon salt to a large Dutch oven or soup pot. Add 6 cups cold water and place over ...

The new Citrus Asian Crunch Salad with chicken also joins the Panera lineup this month, featuring fresh romaine and a blend of chopped broccoli, green cabbage, carrots, and kale tossed with edamame, ...