Step 1

Place the liquid chicken stock, garlic, creamed corn, corn kernels and half the chopped spring onion in a saucepan over medium-high heat. Cover and bring to the boil.

Step 2

Reduce heat to low and then simmer for 5 minutes.

Step 3

Add the shredded chicken, soy sauce and sweet chilli sauce and stir to combine.

Step 4

Simmer for 5 minutes or until heated through. Add the cornflour dissolved in a little water and stir. Simmer for a further 5 minutes.

Step 5

Gradually drizzle in the whisked egg whites and stir until cooked.

Step 6

Pour the soup into serving bowls and top with the remaining spring onion and extra soy sauce.

Step 7

Place spring onions and garlic into the Thermomix bowl. Chop on Speed 5 for 5 seconds. Scrape down the sides and repeat.

Step 8

Add the olive oil and saute for 3 minutes, 100 degrees, Speed soft.

Step 9

Add the liquid chicken stock, creamed corn, corn kernels and shredded chicken and cook for 15 minutes, 100 degrees, Reverse, Speed 1.

Step 10

Set the timer to 2 minutes and mix on Speed 1, 100 degrees. Slowly add the soy sauce, sweet chilli sauce, cornflour (mixed with water) and the lightly beaten egg whites.

Step 11

Pour the soup into serving bowls and top with the remaining spring onion and extra soy sauce.