Chop the tomatoes into small pieces. Mince the garlic, finely chop spring onions and separate the white parts and green parts.

Crack open the eggs into a bowl and slowly whisk them only until the yolk and whites are mixed well but DO NOT beat the eggs to incorporate air into them.

In a small bowl, combine the corn flour with 2 to 3 tablespoons of water and mix until smooth.

If you are using frozen shrimp ( cooked or uncooked ), defrost them by placing the shrimp in bowl of cold water for 10 to 20 mins(depending on the size of shrimp).

 Heat oil in a stock pot or any big enough pot for soup and add garlic and white parts of green onions. Sauté them for 15 to 20 secs making sure not to burn them.

Then add tomato pieces and stir well. Cook for 3 to 4 mins until the tomato pieces for slightly soft. 

Now add in the broth and bring it to a boil. While it is coming to boil, add in the sugar, pepper and a touch of salt ( don't add too much, you can always add more if you want in the end ).

Now mix the corn starch slurry you prepared before, once again to make sure it is smooth and then add it into the soup and mix well until everything is smooth.

Once the soup comes to a boil, while stirring the soup in a circular motion with one hand, pour in the whisked egg mixture in a thin string from little high up. This gives the soup a nice lacey egg flower effect.

After well combining the egg, add shrimp and let the soup come to a boil again. If you are using cooked shrimp, remove the soup from the heat after 2 mins of adding the shrimp. If using uncooked shrimp, it will take around 5 mins for the shrimp to cook.

Check the seasonings, switch off the heat, Ladle the soup into soup bowls and garnish with cilantro and green parts of the scallions to serve. This soup tastes best when it is still hot ( edible hot ).