Heat the butter in a large saucepan over a medium heat, then braise the onion until
golden. Add the garlic, ginger, chilli
and cubed chicken, and braise for a further 10 minutes. Add 2,5 litres water and 10ml salt, increase the temperature
and bring to the boil. Reduce the heat and
simmer, covered for 30 minutes.
Remove from the heat and shred half the cooked chicken, leaving the remaining cubes whole. Return the chicken to the saucepan, add the sweet corn and bring the soup back to the boil over a low heat.
Mix the cornflour with a little water and add to the soup, stirring constantly until slightly thickened. Add the chopped coriander and simmer for a further five minutes.