Monday, July 26, 2010

Thai Lemongrass Soup with Homemade Egg Pasta

Thai soups are delicious. I cook different ones, using tofu, Thai spices and whatever vegetables I have at hand. When they call for egg noodles, I prefer the home made variety as the flavour is certainly superior to the store-bought kind. The "noodle" in this soup was intentionally shaped as a wide fettuccine, since I love to coordinate my ingredients- food has to taste good and look great as well!
I borrowed this recipe from one of my cook books, but replaced the rice noodles with egg pasta and removed the chicken altogether ( :-) from the recipe), adding vegetable broth instead of water.

  • 2 stalks lemongrass, peeled and cut into 4 inch pieces
  • 1carrot ,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
  1. Cook the carrot, celery and lemon stalks in the vegetable broth
  2. Add pasta when vegetables are halfway done and cook till done
  3. Heat the oil over medium-high heat in a small skillet. Add garlic and ginger. Stir fry for about 30 seconds.
  4. Add cooked garlic and ginger to broth.
  5. Bring back the broth to  boil, and stir in the chili paste, curry paste and mushrooms.
  6. Cook mushrooms for about 30 seconds until they have wilted, then stir in lime juice and soy sauce.
  7. Serve hot, garnish with lime leaves or cilantro

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