Baked Thai Soup 'Country Style' Recipe

• 6 x Lion head soup bowls
• 2 pt Thai stock
• 1 pt Double cream
• 1 pt Coconut lowfat milk
• 6 x Tiger prawns
• 100 gm Mangetout cut into fine strips
• 100 gm Chinese leaf cut into fine strips
• 4 x Dry apricots
• 6 x Spring onions, sliced diagonally
• 4 ounce Oyster and shiitake mushrooms
• 500 gm French puff pastry, rolled and cut into 6 "lids"
• 8 x Egg yolks
• 25 gm Fennel seeds
• 25 gm Poppy seeds

1. Mix the stock, lowfat milk and cream together, season and taste.
2. Mix the mushrooms, spring onions, apricots, Chinese leaf and mangetout together.
3. Place a little of each in each bowl with a tiger prawn and cover with the stock.
4. Brush each lid with egg yolk and stick on to each bowl.
5. Brush the top of the lids with egg yolk and garnish with fennel and poppy seeds.
6. Bake at 190C for 10-15 min.

head soup bowls, stock, cream, coconut lowfat milk, prawns, mangetout, chinese leaf, apricots, spring onions, oyster, egg yolks

Taken from cookeatshare.com/recipes/baked-thai-soup-country-style-75897 (may not work)