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Creamy Thai-Style Coconut Bacon Noodle Soup

Indulge in creamy Thai-style coconut bacon noodle soup — rich, smoky, and full of Thai-inspired comfort.

Ingredients

Scale
  • Base & Aromatics
  • 6slices thick-cut bacon, diced
  • 2 tablespoonsolive or avocado oil
  • 2 tablespoonsThai red curry paste
  • 1 tablespoongrated fresh or frozen ginger
  • 2cloves garlic, minced
  • 2stalks lemongrass, halved lengthwise and lightly smashed
  • 4lime leaves (or1 teaspoonlime zest)
  • Stems from1bunch fresh cilantro, rinsed and chopped
  • Broth
  • 2cans (14 oz each) coconut milk
  • 2 cupslow-sodium vegetable broth
  • 2 tablespoonsfish sauce
  • Juice of2limes
  • 1large carrot, shredded
  • 1 teaspoonsalt, or to taste
  • Noodles & Add-Ins
  • 8 ozrice noodles
  • 1 cupbean sprouts
  • ½ teaspoonchili flakes (optional, for spice)
  • Garnish
  • Fresh cilantro leaves
  • 2green onions, thinly sliced
  • Extra lime wedges for serving

Instructions

  1. 1. Cook the Bacon
  2. Place diced bacon in a large pot over medium heat.
  3. Cook until crispy, about 7–8 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the pot.
  4. 2. Build the Flavor Base
  5. Add olive oil to the pot with the bacon fat. Stir in the curry paste and sauté for 1–2 minutes, until it becomes fragrant.
  6. Add garlic, ginger, lemongrass, lime leaves, and cilantro stems. Cook for another minute to release all the aromas.
  7. 3. Create the Broth
  8. Pour in the coconut milk and vegetable broth.
  9. Add shredded carrot, fish sauce, lime juice, and salt. Stir well to combine.
  10. Bring the mixture to a gentle simmer, then lower the heat and cook uncovered for 15–20 minutes, allowing the flavors to deepen.
  11. 4. Add the Noodles and Bacon
  12. Stir in the rice noodles and push them gently under the broth.
  13. Turn off the heat and let the noodles soften for 5 minutes — they’ll cook through in the hot soup.
  14. Stir in the crispy bacon and bean sprouts.
  15. 5. Finish and Serve
  16. Remove lemongrass stalks and lime leaves before serving.
  17. Ladle the soup into bowls and top with fresh cilantro leaves, green onions, and a sprinkle of chili flakes if desired.
  18. Serve warm with lime wedges on the side for extra brightness.
  • Author: Chef mia