Beef and Lemongrass Soup Ann Le   From Every Day with Rachael Ray February 2008 4 SERVINGS Prep Time: 15 min Cook Time: 20 min 1/3 pound angel hair pasta 4 cups beef broth 1 stalk lemongrass, sliced into thin rings 4 cloves garlic, finely chopped 1 large carrot, grated 1/2 onion, thinly sliced 1 tablespoon fish sauce 1/2 teaspoon chili paste 1/2 pound beef tenderloin, sliced into 1/4-inch strips 1/2 cup chopped cilantro 2 limes, quartered 1. In a medium pot of boiling salted water, cook the pasta until al dente, about 2 minutes; drain and divide among 4 bowls. 2. In the same pot, combine the beef broth, lemongrass and garlic and bring to a boil. Lower the heat and simmer for 15 minutes. Add the carrot, onion, fish sauce and chili paste. Return the soup to a boil, add the beef, then divide the soup among the 4 bowls. Garnish with the cilantro and lime wedges.

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