Chicken Sweet Corn Soup

So guys I guess most of us must have made corn soup with with the tin of corn soup. But why not avoid packaged food and preservatives when sweet corn is so easily available in the market.
To make the Stock… boil 200 gm of chicken with 1 ltr of water , 2 tsp garlic  paste , 1 tsp ginger paste and half tsp green chilli paste and salt to taste . Cook till chicken is done and strain the Stock in another vessel. .. shread the chicken and keep aside
Now for the corn… take 2 fists of sweet  corn (the dark yellow one) and boil for 2 min . Strain the water keep about half fist of corn whole and grind the other corn just for 2 pulses . (You don’t want a paste , you just have to roughly grind)
Heat the Stock and add the whole and crushed corn . Bring to a boil and add corn flour slurry using 3 tbsp corn flour mixed in 1 cup of water . Let the soup thicken (add more slurry if you feel it’s not thick enough) add a little more salt and 3 tbsp sugar (I avoid using ajinomotto .. If u want u can put). Cook well and beat one egg with little water ( you can only use the egg white if u wish but I prefer not wasting the yolk)
Now you have to pour the beaten egg really slowly from a little hight .. in a thin line … and keep stirring the soup with other hand . This way you will get perfect threads of egg and not big lumps .
Cook for 2 more min and add the shreaded chicken and cook for a min more .
Serve hot along with soya sauce , red chilli sauce and chilli vinager ( boil 1 finely sliced green chilli in little vinager for few sec).