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.
It was quite a cold day, and I was craving a warm, comforting soup to make the day feel a little less depressing…
I happened to have both deer stock and the separated tallow available from a recent batch, plus a few packs of minced wild boar…
Suddenly a ground game Goulash seemed obvious.
Don’t worry if you don’t have minced wild boar or deer stock available, just replace it with any game meat/stock, or beef for that matter, and you’ll definitely have a great soup to get you both warm, full and smiling!
Now over to the details:
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: