Spinach and Seafood Soup

400g baby spinach, chopped
chicken soup
7 king prawns
7 baby octopus
7 scallops
150g salmon fillet
4-5 cloves garlic thinly sliced
some oil
2 eggs beaten
2 tablespoons of corn flour in some cold water
1 teaspoon sugar
fish sauce to taste

Cut the seafood into bite sizes and marinate in some fish sauce, pepper, sesame oil.

Heat up wok, add some oil then pop the garlic in, then the seafood. Found I had to be really gentle with the seafood not to break them up so gave up and chucked the whole lot into the chicken soup.

Once soup is boiled add the spinach and stir the corn flour through the soup to thicken. 
Then reduce heat and slowly stir the eggs through..then add the sugar and fish sauce to taste. 

NB..bring soup to boil first before turn low to stir eggs in..if it is too hot the eggs won't swirl and becomes stringy instead..

Also need to pretty much get everything chopped up and ready as the seafood and spinach does not take long to cook.