Tagliatelle Lemongrass Soup

To make Tagliatelle Lemongrass Soup, start by heating sesame oil in a deep pot for one minute. Then, add grated ginger, finely chopped lemongrass, crushed garlic, turmeric, salt, and optional cayenne pepper, toasting them for one minute. Next, mix in fresh lemon juice, coconut cream, and chicken broth. Once combined, add sliced mushrooms and raw tagliatelle, cooking for about ten minutes. Finally, stir in sliced green onions just before serving and garnish with chopped coriander.

No, Tagliatelle Lemongrass Soup is not suitable for a vegan diet as it contains chicken broth and coconut cream. However, you can easily make it vegan by substituting the chicken broth with vegetable broth and using a plant-based cream alternative instead of coconut cream.

If you don't have tagliatelle on hand, you can substitute it with other types of pasta such as fettuccine, linguine, or even rice noodles. Just be sure to adjust the cooking time according to the type of pasta you choose to ensure it cooks properly in the soup.

To store leftover Tagliatelle Lemongrass Soup, let it cool to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing it in a freezer-safe container, where it can last for up to 2 months. When reheating, add a splash of broth or water to loosen the soup if it thickens.

Tagliatelle Lemongrass Soup pairs wonderfully with light side dishes such as a fresh cucumber salad, spring rolls, or a simple green salad with a citrus vinaigrette. You can also serve it with crusty bread or garlic bread to soak up the delicious broth.