Shrimp Egg Drop Soup Recipe
Prep time
Cook time
Total time
Egg drop soup with fresh corn kernels and topped with fresh prawns. Naturally sweet and perfect as an appetizer or a light meal.
Recipe type: Quick Soup Recipe
Cuisine: Chinese
Serves: 2 or 3
  • 2 fresh sweet corn - remove kernels
  • 6 medium prawns
  • 3 eggs - beaten
  • 2 cups low sodium chicken stock
  • 1 cup water
  • ½ tbsp cooking oil
  • 2 tbsp corn starch - combine with ¼ cup water
  • Coriander or spring onions (for garnishing)
  • Pinch of salt
  • Pinch of black pepper
  1. Shell and devein prawns. Rinse, pat dry and set aside. Lightly season with a little salt and black pepper.
  2. Heat oil in a soup pot till hot. Fry the prawns till just cooked. Do not overcook or the prawns will be tough. Remove and set aside.
  3. frying prawns
  4. Add chicken stock, water and corn kernels into the same pot. Bring to a boil and then simmer for about a minute. This is to let the corn kernels soften a little.
  5. Cooking egg drop soup
  6. Add corn starch slurry. You may have to re-stir the corn starch slurry if it has separated. Mix well with the soup.
  7. Corn egg drop soup
  8. Turn off heat. Slowly pour the beaten eggs with one hand and stir the soup with your other hand as you pour. Stir more frequently for smaller egg strands or stir gently if you prefer larger egg strands.
  9. Making egg drop soup
  10. Pour into individual bowls. Portion the prawns and add into the soup. Garnish with coriander leaves. Optional: Sprinkle with some ground black pepper. Serve immediately.
Recipe by Souper Diaries at