Baked Thai Soup country Style

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Try this Baked Thai Soup country Style recipe, or contribute your own.


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

Original recipe makes 6 servings



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. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network

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