Lentil and crab puree soup
4 servings
20 minutes
Lentil and crab puree soup is a vibrant representative of Thai cuisine, combining the rich taste of seafood with the tenderness of legumes. Its history is rooted in traditional Thai recipes where coconut milk or cream is often used for silkiness. The aroma of curry adds an Eastern spice to the soup, while the combination of yogurt and wine vinegar adds a slight tang that highlights the flavor of crab meat. This dish perfectly warms on cool evenings and can be a focal point at an exotic dinner. Lentils provide softness and nutrition, while parsley completes the composition with fresh notes. The soup turns out velvety, thick, and incredibly aromatic, with its complex yet harmonious flavor making it unforgettable.
1
Finely chop the onion and lightly sauté it in vegetable oil.
- Onion: 1 head
- Vegetable oil: 1 tablespoon
2
Add lentils, curry, vegetable broth, and simmer for 5 minutes.
- Red lentils: 200 g
- Curry powder: 1 teaspoon
- Vegetable broth: 800 ml
3
Remove half of the lentils from the broth.
4
Pour yogurt and cream into the broth and cook for another 5 minutes on low heat.
- Cream 25% fat: 200 ml
- Plain (natural) yoghurt: 150 g
5
Then blend into a puree, seasoning with salt, ground black pepper, and wine vinegar.
- Wine vinegar: 1 teaspoon
- Ground black pepper: to taste
6
Add the remaining lentils and crab meat to the soup, heat it up, and serve immediately, sprinkled with parsley.
- Crab meat: 150 g
- Parsley: 1 bunch
