Mix and heat:
6 cups chicken stock
1/4 teaspoon cayenne pepper
1 teaspoon salt
When stock is almost ready to boil, add:
1 cup frozen petit peas
1 cup raw shrimp - medium size
(optional)
1 Tablespoon Soy Sauce
In a small bowl, mix together:
2 Tablespoons cornstarch
1/2 cup water
Add the cornstarch mix to the soup and stir and bring to a slow boil.
In a small bowl, whisk:
2 eggs
Slowly stir the soup, and while it is swirling, very slowly drizzle a fine strand of the beaten eggs into the hot broth.
Garnish with thinly sliced green onions.
