Recipe time again!
Hope the last 4 weeks posts haven’t been too boring(?). The coming weeks will most likely be recipes of some of the stuff I ate during the Whole30, starting with today’s recipe for a smoked salmon salad…
I love Thai style soups.
They suit every season of the year, always make you feel good, are always delicious, and while the basics remain the same you can endlessly vary the rest of the ingredients as you wish or based on what have at home.
Ok…so last week we made Garlic & Parsley Baked Langoustines, and as I said…this week we’re making soup using the leftover shells.
Don’t worry if you haven’t got Langoustine shells available, you can just replace them with shrimp shells, lobster shells, crab shells etc., and you’ll still have an awesome soup!
This is a great way to turn waste into something really delicious, and here’s what you need and how to do it: