Thai lemongrass soup with homemade egg pasta


- 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


Step 1

Cook the carrot, celery and lemon stalks in the vegetable broth.

Step 2

Add pasta when vegetables are halfway done and cook till done.

Step 3

Heat the oil over medium-high heat in a small skillet. Add garlic and ginger. Stir fry for about 30 seconds.

Step 4

Add cooked garlic and ginger to broth.

Step 5

Bring back the broth to boil, and stir in the chili paste, curry paste and mushrooms.

Step 6

Cook mushrooms for about 30 seconds until they have wilted, then stir in lime juice and soy sauce.

Step 7

Serve hot, garnish with lime leaves or cilantro.

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