Marinate chicken and prawns with 1 tsp salt, ½ tsp white pepper and 1 tbsp corn flour.
Heat chicken stock, add salt and white pepper, with marinated chicken and prawns.
Add mushrooms, cabbage and carrot.
Cook for a while and add corn flour paste.
When soup thickens then remove.
Lastly add chopped lettuce leaves, coriander leaves, spring onion leaves and serve hot.
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