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

Directions