Ingredients
Scale
- 2 cans (400ml each) full-fat coconut milk
- 200g thick-cut bacon, chopped
- 300g rice noodles
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons Thai red curry paste
- 1 red bell pepper, sliced
- 1 cup chicken or vegetable broth
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove bacon and set aside, leaving the fat in the pot.
- Add the chopped onion and garlic to the pot and sauté until softened, about 3 minutes.
- Stir in the Thai red curry paste and cook for 1 minute until fragrant.
- Pour in the coconut milk and broth, then add the sliced red bell pepper. Bring to a simmer and cook for 10 minutes.
- Meanwhile, prepare the rice noodles according to package instructions and drain.
- Add the cooked noodles and reserved bacon to the soup. Stir in fish sauce and lime juice, and season with salt and pepper. Simmer for another 5 minutes.
- Serve hot, garnished with fresh cilantro.
Notes
For a vegetarian version, substitute bacon with smoked tofu and use vegetable broth. Adjust the curry paste for spice level.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Soup
- Cuisine: Thai
Nutrition
- Calories: 550
- Sugar: 5g
- Fat: 35g
- Carbohydrates: 45g
- Protein: 15g