Ingredients
1 package (16 ounces) frozen peas, thawed1 cup chicken broth1/4 cup minced fresh mint1 tablespoon lime juice1 teaspoon ground cumin1/4 teaspoon salt1-1/2 cups plain yogurtCURRIED CRAB:2 tablespoons minced fresh mint4 teaspoons lime juice4 teaspoons canola oil2 teaspoons red curry paste1/8 teaspoon salt1 cup lump crabmeat, drained
Preparation
Place the peas, broth, mint, lime juice, cumin and salt in a blender. Cover and process until smooth. Add yogurt; process until blended. Refrigerate for at least 1 hour.
Meanwhile, in a small bowl, whisk the mint, lime juice, oil, curry paste and salt. Add crabmeat; toss gently to coat. Chill until serving.
To serve, pour soup into shot glasses; garnish with crab mixture.
