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Panfish Tom Kha Soup

Another Outdoor News Taste of the Wild Recipe feature from Jamie Carlson of Modern Carnivore
Photo by Jamie Carlson of Modern Carnivore

This Thai-inspired soup is a slightly sweet and sour soup with a touch of spice has all the great flavors of summer. Taste of the Wild Contributor Jamie Carlson of Modern Carnivore says It is one of his favorite ways to use pan fish, and adds that it could be made with any northern tier freshwater fish or even salmon. In the fall you could use pheasants or grouse or maybe even squirrel.

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