For making chicken stock:
1)Put bones and trimmings in a vessel along with water and all other ingredients.
Cover and simmer for 45 minutes to 1 hour.
Strain and skim, if necessary.
If stock is fatty, cool, until the fat hardens on the surface.
For making the soup:
Add shrimps, chicken and all the other ingredients and seasonings, except the beaten eggs, corn flour and water.
Simmer gently for 5 min.
Mix the corn flour with water and add to the soup and boil for 2 min.
Reduce the heat and add the beaten eggs in a thin stream stirring gently, until the eggs form threads in the soup.