Thai lemongrass soup with homemade egg pasta

Main Dish
2 servings
20 min
25 min
Very Easy


Number of serving: 2
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


  • 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.

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