Ingredients

• 8 to 10 cups - chicken soup
• 150 g - minced prawns
• 75 g - button mushrooms (chopped)
• 5 g - garlic (minced)
• 5 g - coriander leaves (minced)
• 2 - eggs (beaten)
• 4 tbsp - corn starch (3:1 ratio of water:corn flour)
• 10 g - oil
• 3 tbsp - salt
• 1/2 tsp - monosodium glutamate

How to Make Seafood Soup

• Heat oil in a wok and add minced prawns, chopped mushrooms, garlic and chicken stock and stir for 30 seconds.
• Now add the chicken stock to the mixture and bring to boil. Put salt and monosodium glutamate and mix.
• Thereafter put in the corn starch solution to thicken the soup and add beaten eggs, while stirring well.
• Once boiled, pour in large tureen and serve.