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