Heat the oil in a pan on medium heat until hot
Add the ginger and garlic paste then sauté for 1-2 minutes
Add the chicken pieces and cook for 4-5 minutes
Add the salt, pepper, and soy sauce then cook for a further 2-3 minutes
Add the water and cook for 45 minutes until the chicken is cooked through
Remove the chicken and shred then add back into the pan along with the sweetcorn and carrots
Cook for 10 minutes until the vegetables have cooked through
Add 3 tablespoons of water to the cornflour and stir until completely dissolved
Add the cornflour mixture into the soup and cook for 3-4 minutes on medium heat
Serve immediately and enjoy!
