Thai Style Beluga Rabbit and Black Lentil Soup
6 servings
60 minutes
This soup is a true embodiment of Thai aromas and exotic flavors. The base of tender rabbit meat cooked in a rich broth with carrots gains Eastern spiciness from lime leaves, lemongrass, galangal, and hot chili. Black beluga lentils add density and a slightly nutty note that harmonizes with the spicy tom yum paste. A bright sour-spicy note makes this soup special: it warms, satisfies, and awakens the taste buds. Served with lime zest and fresh coriander, it reveals the rich palette of Thai cuisine where each spoonful is a journey into a world of aromas and traditions. It is wonderful as a standalone dish and pairs excellently with rice or fresh Asian appetizers.
1
Place the rabbit legs in a pot, add water, and set to boil for broth (for at least 40-45 minutes).
- Rabbit legs: 3 pieces
2
Cut the carrot into large circles and place it in the pot with the rabbit legs.
- Baby carrots: 2 pieces
3
Place a saucepan separately, add black lentils to boiling water, and cook for 20-25 minutes.
- Beluga lentils: 1 glass
4
An hour after boiling the broth, add lime leaves, lemongrass, chili pepper, and galangal root.
- Kaffir lime leaves: 5 piece
- Lemongrass: 3 stems
- Chili pepper: to taste
- Galangal: to taste
5
We boil for another 20 minutes, then add pre-cooked black lentils and tom yum paste.
- Beluga lentils: 1 glass
- Tom yum paste: 150 g
6
We garnish the ready soup with lime zest, coriander, rabbit leg, and chili.
- Rabbit legs: 3 pieces
- Chili pepper: to taste
