Begin by pouring 4 cups of chicken or vegetable stock into a medium pot and place it over medium heat. Bring the stock to a gentle boil, which should take about 5–7 minutes.

While the stock is boiling, take 1 cup of fresh prawns and chop them if necessary, ensuring they are bite-sized.

Once the stock is at a rolling boil, carefully add the chopped prawns to the pot. Let them cook for about 2–3 minutes, or until they turn a vibrant pink.

Turn off the heat before adding 2 beaten eggs. Slowly stream them into the pot while gently stirring in a circular motion.

If using, add about 1 teaspoon of freshly grated ginger and 1/4 cup of fresh corn kernels, stirring gently to incorporate.

Sprinkle in some chopped spring onions just before serving. Ladle the hot soup into bowls and enjoy immediately.