Thai Curry Lime Noodle Soup w/Fried Egg

Thai Curry Lime Noodle Soup w/Fried Egg

A while back my friend Karen asked me if I could come up with a recipe for breakfast soup since it was so cold out (no oatmeal allowed). I thought I was up for the challenge. Breakfast soup? No problem. Man, was I wrong. Everything I came up with was either too complicated for breakfast or too similar to oatmeal. I had pretty much given up on the breakfast soup challenge and hung my head in shame.

But then I started craving spicy Thai curry soup. And I wanted a fried egg on that soup. Because a fried egg makes (almost) everything better. Could this finally be the breakfast soup recipe I’ve been looking for? I think maybe it is.

This soup might not be what everyone craves first thing in the morning, but it definitely hit the spot for me. I can imagine it would just the thing to cure a hangover. So, if you partied hard for St. Patrick’s Day, you may want to whip up a batch of this stuff right now. Especially, since it’s as quick and easy as it gets.

I loved the spicy, citrus-infused broth with rice noodles. I loved the way the fried egg added richness and substance. All in all, not an everyday breakfast soup, but one that’s still delicious for lunch and dinner.

Thai Curry Lime Noodle Soup w/Fried Egg

2 tbsp. Thai Red Curry Paste (adjust if you don’t like it too spicy)
4 cups chicken stock
zest and juice of 1 lime
6 oz. rice noodles
1 – 2 tsp. olive oil (for frying eggs)
4 eggs
1 cup cilantro leaves, loosely packed
lime wedges for garnish (optional)

Set a medium-sized sauce pan over medium heat and whisk together the curry paste and stock. Once combined, let the broth warm up for 5 minutes until it comes to a slow simmer, then add the rice noodles. Cook for another 3 minutes, or until the noodles are al dente.

While the soup is simmering, fry your eggs in the olive oil.

Ladel the soup into 4 bowls, then top each with a fried egg and a generous sprinkling of cilantro leaves and garnish with lime wedges.

Makes 4 bowls soup.

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12 Comments

  1. Ha! I think this is a great effort. I’ll definitely give it a try and report back. I don’t think it will work in a to-go coffee mug with the fried egg, but perhaps I need to give up that dream?

  2. karen – I think summer soup would be better for your travel mug. I can think of tons of cold soups, but no hot ones. Strawberry, Greek yogurt & honey soup would be awesome!

  3. I don’t know that I would have this for breakfast, but it sounds delicious for lunch!

  4. This looks like an awesome recipe! I might opt for a little more lime, but that’s just because I’m a whore for lime in any soup. I’ll try this sometime later this week/end and let you know how it goes, but I doubt I’ll make it for breakfast. ;)

  5. Hi Melissa,
    I was attracted over from the photo you posted on flickr – looks so yummy and really like your bright, sunny colours :) I love the addition of a fried egg to that bowl of soup noodles. Will definitely have to try that some time.

  6. I can understand this as breakfast. Malaysian laksa is often made with curry and served for breakfast.

  7. I love Thai curry. And egg is a great addition I wouldn’t have thought of. I have been having problems finding curry paste though. Where do you get it?

  8. I’m on this in the morning. I love soup for breakfast. I will probably poach the egg in the soup because that’s the usual for me. Really enjoy your blog.

  9. Pingback: Columbus Foodie » Blog Archive » March 2009 Roundup

  10. Whoa. I just read some of your recipes, and I think I’m in love. Amazing.

  11. Um…chicken broth is not vegetarian….

  12. Great blog! Do you have any suggestions for aspiring writers? I’m hoping to start my own website soon but I’m a little lost on everything. Would you suggest starting with a free platform like WordPress or go for a paid option? There are so many options out there that I’m completely overwhelmed .. Any suggestions? Appreciate it!

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