Rabbit and Black Beluga Lentil Soup in Thai Style
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
6
Description
Tom Yum paste is not absolutely necessary. The soup is still very tasty with a pleasant tang and an amazing aroma without it. Instead of sea salt, I used smoked guava salt and did not remove the carrot from the broth; I simply chopped it smaller and added it back into the soup.
Ingredients
- Rabbit Legs - 3 pieces
- Black Beluga Lentils - 1 cup
- Kaffir Lime Leaves - 5 pieces
- Mild Chili Spice - to taste
- Ocean salt - to taste
- Carrot - 2 pieces
- Tom Kha paste - 5.3 oz
- Galangal - to taste
- Lemongrass - 3 stalks
Step by Step guide
Step 1
Place the rabbit legs in a pot, add water, and bring to a boil to make the broth (for at least 40–45 minutes).
Step 2
Cut the carrots into large rounds and add them to the pot with the rabbit legs.
Step 3
In a separate saucepan (as the lentils will color the broth), add the black lentils to boiling water and cook for 20–25 minutes.
Step 4
An hour after starting the broth, add the lime leaves, lemongrass, chili pepper, and galangal root.
Step 5
Cook for another 20 minutes, then add the pre-cooked black lentils and Tom Yum paste.
Step 6
Garnish the finished soup with lime zest, cilantro, a rabbit leg, and chili.
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