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Heat chicken stock, garlic, ginger and chicken breasts together in a large saucepan over a high heat. Bring to the boil, cover, remove from heat and leave to stand for 10 minutes or until chicken is just cooked through.
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Remove chicken from broth, allow to cool slightly before shredding. Set aside.
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Add soy sauce, creamed corn, corn kernels and spring onions to the broth, bring to the boil and simmer for 8 minutes; add Angel Hair and simmer until pasta is cooked to your liking. Return the chicken to the soup.
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In a jug, lightly whisk egg. Slowly pour into soup, stirring continuously, to form egg threads.
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Serve soup topped with coriander leaves.
