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Baked Thai Soup 'country Style'

6 Lion head soup bowls
2 pt Thai stock
1 pt Double cream
1 pt Coconut milk
6 Tiger prawns
100 g Mangetout cut into fine strips
100 g Chinese leaf cut into fine strips
4 Dried apricots
6 Spring onions; sliced diagonally
4 oz Oyster and shiitake mushrooms
500 g French puff pastry; rolled and cut into 6 lids
8 Egg yolks
25 g Fennel seeds
25 g Poppy seeds


Mix the stock, milk and cream together, season and taste. Mix the mushrooms, spring onions, apricots, Chinese leaf and mangetout together.

Place a little of each in each bowl with a tiger prawn and cover with the stock. Brush each lid with egg yolk and stick on to each bowl.

Brush the top of the lids with egg yolk and garnish with fennel and poppy seeds. Bake at 190C for 10-15 minutes.


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