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. It’s a comforting dish with bold flavor — the kind of sports food that fuels both early morning routines and post-game recovery.
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.
Ladle 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.
More to Explore
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?
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!
I don’t know that I would have this for breakfast, but it sounds delicious for lunch!
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. 😉
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.
I can understand this as breakfast. Malaysian laksa is often made with curry and served for breakfast.
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?
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.