Instructions: The basis of this soup is a well flavoured chicken stock.

Peel and dice prawn tails.

Slice spring onions.

Combine all ingredients except egg and cornflour in a large saucepan. Bring to the boil and simmer about 5 minutes.

Dissolve cornflour in 1/4 cup cold water.

Stir cornflour mixture into simmering stock to thicken slightly, then remove from heat and lightly whisk in beaten egg, season well, stir until egg sets.

Garnish with chopped shallots.

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