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
- 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