This recipe was prompted by Anthony Bourdain (with apologies to Asian readers who may say “well duh, this isn’t news”). Every time he is in a Southeast Asian country like Thailand, Laos, Vietnam or Cambodia he’s always eating some form of spicy soup for breakfast – and raving about it. For me this always seemed a bit weird growing up with coffee, bacon & eggs, pancakes, cereal & toast for breakfast. (not generally at the same meal mind you) Last Saturday, I decided I was absolutely , utterly bored with breakfast and thought OK, Bourdain, lets see if you’re right. Soup for breakfast.
I always have red & green Thai curry paste in the fridge as I use it a lot. I thought I’d use the red as a base for the soup as it has a little sharper bite to it than the green – something to give us a good kickstart.
Boil 4 c water in a wok.
Remove from heat.
Add 1/4 pkg of brown rice asian noodles (not rice pasta) You can use the white noodles but the brown are better for you and make this dish more nutritious.
Stir noodles until soft about 2-3 minutes. (You don’t want to boil these noodles – You’ll just turn them into a ball of mush.) Drain and set aside.
Dry wok with paper towel to remove traces of water (so the oil you’re about to add to the wok won’t spatter)
1 tblsp toasted sesame oil
1 tblsp olive oil
1 small yellow or green zucchini sliced into thin strips
1/2 portabella or button mushrooms sliced in thin strips
Heat oil in wok
Add zucchini and mushrooms stir fry until just soft
4 cups water
1 tblsp red Thai curry paste
1/2 c cooked chicken, pork, beef, tofu – whatever you have. Leftovers work well.
3/4 c greens (spinach, kale, bok choy, cabbage or red chard). I really recommend the chard. It adds a fantastic earthy flavour.
2 tblsp ish Fresh Ginger sliced into strips (if you use powdered ginger, stop reading now and never come back.)
4-10 dashes fish sauce
2 tblsp soy sauce
Juice of 1/2 fresh lime
Bring to boil then reduce heat to medium.
Simmer 5-10 minutes
While soup is simmering, fry 2 eggs until whites are barely cooked and yolks are still runny. (Runny is part of the experience. If you don’t normally like runny, try this anyways. Trust me)
Place cooked noodles from step 1 in 2 deep bowls
Cover with soup
Add a fried egg to each bowl
Top with 2 tblsp chopped green onion
Serve with optional condiments crushed peanuts, chopped fresh chilis, chili sauce, dried shrimp or fish flakes
Break egg yolk and stir into soup.
Eat with chopsticks and slurp the broth from the bowl.
Serves 2 very well fed morning people. Prep to finish time about 20 minutes
Verdict? I am an absolute convert. Bourdain (and more accurately, a good chunk of Southeast Asia) was right. Soup for breakfast is awesome. I’d make it everyday if I had the time. I may make the time once a week and get up at 5am just to make this. I like it -that much-.