1.Combine oil, garlic, ginger and chilli in a large saucepan. Stir over medium heat until aromatic.
2.Add the stock and chicken breast fillets to the saucepan and bring to a simmer over medium heat. Simmer gently until chicken is just cooked through. Remove chicken from saucepan.
3.Bring soup back to the boil; add the noodles and cook until almost tender. Add pak choy, carrots and corn, and simmer for 1-2 minutes or until the pak choy leaves are bright green.
4.Meanwhile, shred the chicken.
5.Remove the saucepan from the heat; stir in the chicken and coriander. Serve soup topped with the green onions.