Creamy Thai-Style Coconut Bacon Noodle Soup
Imagine coming home on a chilly evening, the air crisp outside, and the warmth of your kitchen wrapping you in comfort. You toss bacon into a pot, and the first sizzle instantly fills your home with that irresistible smoky aroma. As the scent deepens, you stir in red curry paste, garlic, and ginger — and suddenly, your kitchen smells like a hidden Thai café tucked down a vibrant Bangkok street.
Equipment
Ingredients
Base & Aromatics
- 6 slices thick-cut bacon diced
- 2 tablespoons olive or avocado oil
- 2 tablespoons Thai red curry paste
- 1 tablespoon grated fresh or frozen ginger
- 2 cloves garlic minced
- 2 stalks lemongrass halved lengthwise and lightly smashed
- 4 lime leaves or 1 teaspoon lime zest
- Stems from 1 bunch fresh cilantro rinsed and chopped
Broth
- 2 cans 14 oz each coconut milk
- 2 cups low-sodium vegetable broth
- 2 tablespoons fish sauce
- Juice of 2 limes
- 1 large carrot shredded
- 1 teaspoon salt or to taste
Noodles & Add-Ins
- 8 oz rice noodles
- 1 cup bean sprouts
- ½ teaspoon chili flakes optional, for spice
Garnish
- Fresh cilantro leaves
- 2 green onions thinly sliced
- Extra lime wedges for serving
Instructions
Cook the Bacon
- Place diced bacon in a large pot over medium heat.
- 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.
Build the Flavor Base
- 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.
- Add garlic, ginger, lemongrass, lime leaves, and cilantro stems. Cook for another minute to release all the aromas.
Create the Broth
- Pour in the coconut milk and vegetable broth.
- Add shredded carrot, fish sauce, lime juice, and salt. Stir well to combine.
- Bring the mixture to a gentle simmer, then lower the heat and cook uncovered for 15–20 minutes, allowing the flavors to deepen.
Add the Noodles and Bacon
- Stir in the rice noodles and push them gently under the broth.
- Turn off the heat and let the noodles soften for 5 minutes — they’ll cook through in the hot soup.
- Stir in the crispy bacon and bean sprouts.
Finish and Serve
- Remove lemongrass stalks and lime leaves before serving.
- Ladle the soup into bowls and top with fresh cilantro leaves, green onions, and a sprinkle of chili flakes if desired.
- Serve warm with lime wedges on the side for extra brightness.
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