1. 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.
  2. Remove chicken from broth, allow to cool slightly before shredding. Set aside.
  3. 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.
  4. In a jug, lightly whisk egg. Slowly pour into soup, stirring continuously, to form egg threads.
  5. Serve soup topped with coriander leaves.