Place spring onions into the Thermomix bowl. Chop on Speed 5 for 5 seconds. Scrape down the sides and repeat.
Add the minced garlic and olive oil and saute for 3 minutes, 100 degrees, Speed Soft (with the MC off and the splatter guard or rice basket over the top of the MC hole).
Add the chicken noodle soup mix, creamed corn, corn kernels, chicken stock liquid, and shredded chicken and cook for 15 minutes, 100 degrees, Reverse Speed 1 (with the MC off and the splatter guard or rice basket over the top of the MC hole).
Set the timer to 2 minutes and mix on Speed 1. Slowly add the soy sauce, sweet chilli sauce, cornflour (mixed with water) and the lightly beaten egg whites.
Divide between the serving bowls. Top with remaining onion and extra soy sauce (optional)
Notes
For the chicken you can either:a) buy a cooked BBQ chicken from the supermarket and shred it (this is my favourite option for a quick and easy dinner), orb) poach and shred 2 chicken breasts.