Bring the stock to a boil and cook the chicken breast, dried scallops, coriander root, onion and corn with the stock for 15 minutes or until the chicken is cooked through.
Take the chicken and corn out to cool for 5 minutes.
Shred the chicken into thin strips.Tip: Use two forks to pull the meat apart or let it cool completely and use your fingers.
Remove the corn kernels from the cob by running a knife from one end to the other. Set the kernels aside for later.
Wash then chop the carrots into 1cm x 1cm (0.4" x 0.4") cubes and the asparagus into 3cm (1.2") segments. Leave them in a bowl to be used in the broth.
Thinly slice the shiitake mushrooms and bring the stock to a boil.
Wash and drain the quail eggs and bamboo shoots, then add them into the soup along with the corn, shiitake mushrooms, carrots and asparagus. Season with the sugar, salt, pepper and fish sauce.
In a new saucepan, pour the oil onto a surface on medium heat and add the red shallots in to brown for 2 minutes.
Add the crab meat in and season with 1 tbsp chicken bouillon powder and 1 tsp pepper. Cook for 5 minutes or until cooked, then pour it into the soup pot.
Turn the soup pot heat to medium and pour the starch slurry in while slowly stirring until it reaches your preferred consistency.Note: Make sure to mix the starch and water well until it becomes a liquid before pouring it in, otherwise you'll end up with clumps. You can add more starch slurry or use less depending on how thick you like the soup.
Separate the egg whites from the egg yolks.
Turn the heat to low and pour the egg whites through a sieve while continuously stirring. Repeat with the yolks.
Let the soup simmer for another 10 minutes.
Serve hot as is, garnished with coriander and pepper!