• In a large saucepan on medium heat bring to a boil the broth, ginger, garlic, coconut aminos (or soya sauce), rice vinegar and cream style corn. Allow to boil for at least 5-10 minutes for the flavours to come together.
• In a separate small bowl, whisk together the eggs till foamy.
• When the broth has come to a boil, salt to taste. Turn down to heat to a simmer.
• Gently start to stir the broth in a circular pattern. While you are still stirring slowly start to drizzle the beaten eggs into the soup in a thin stream. Keep stirring until all the egg has been incorporated. It should create nice thin wisps of egg as you stir.
• Bring to a boil and add the shredded chicken and additional corn, if using.
• Once again adjust for seasonings and serve hot. I prefer the soup this way, but if you want a thicker, restaurant style soup move on to the next optional step:

Optional - For a thicker soup

• For a thicker, more restaurant style soup- add a corn flour slurry - mix 1 tbsp corn flour with 4 tbsp water so it makes a thin paste. Gently pour this mixture into the simmering soup and stir immediately. Allow to come to a boil and your soup will instantly thicken up. Simmer for at least 5 minutes to cook the corn starch before serving.
• Note: Once the corn starch is added the soup it will not freeze well. When refrigerated the corn start will cause the soup to thicken up even more. So I recommend serving right away once you have added the corn starch. If you do have to refrigerate leftovers for later, add a splash of water or broth to thin it out when reheating.