Thai lemongrass soup with homemade egg pasta

Ingredients

• 2 stalks lemongrass, peeled and cut into 4 inch pieces
• 1 carrot ,sliced lengthwise with a vegetable peeler
• 1 celery stalks, sliced lengthwise with a vegetable peeler
• 1 teaspoon vegetable oil
• 1 teaspoon peeled minced fresh ginger
• 2 teaspoons minced garlic
• 2 tablespoons fresh lime juice
• 2 teaspoons roasted red chili paste
• 1 teaspoon Thai red curry paste
• 4 cups vegetable broth
• wide egg pasta
• 2 tablespoons soy sauce
• 1  cups sliced oyster mushrooms or brown mushrooms

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Preparation

• Cook the carrot, celery and lemon stalks in the vegetable broth.
• Add pasta when vegetables are halfway done and cook till done.
• Heat the oil over medium-high heat in a small skillet. Add garlic and ginger. Stir fry for about 30 seconds.
• Add cooked garlic and ginger to broth.
• Bring back the broth to boil, and stir in the chili paste, curry paste and mushrooms.
• Cook mushrooms for about 30 seconds until they have wilted, then stir in lime juice and soy sauce.
• Serve hot, garnish with lime leaves or cilantro.