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, medstore 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.