Step 1

Mix the cream and sweet corn in a bowl. Keep aside until required.

Step 2

Mix the corn flour with 1/3 cup of water and stir well.

Step 3

Heat a large pan over medium flame.

Step 4

Pour the water and chicken stock.

Step 5

Bring to a boil and reduce flame to low.

Step 6

Add the shredded chicken and simmer for a few minutes.

Step 7

Remove any foam that rises to the surface.

Step 8

Add the sweet corn, pepper powder, salt and the corn flour mixture.

Step 9

Stir well and add the beaten eggs.

Step 10

Stir gently and simmer for a minute.

Step 11

Switch off the flame.

Step 12

Pour into individual soup bowls.

Step 13

Garnish with spring onions and coriander leaves.

Step 14

Serve at once.