Place spring onions and garlic into the Thermomix bowl. Chop on Speed 5 for 5 seconds. Scrape down the sides and repeat.
Add 1 tbs olive oil and saute for 3 minutes, 100 degrees, Speed soft.
Add the liquid chicken stock, creamed corn, corn kernels and shredded chicken and cook for 15 minutes, 100 degrees, Reverse, Speed 1.
Set the timer to 2 minutes and mix on Speed 1, 100 degrees. Slowly add the soy sauce, sweet chilli sauce, cornflour (mixed with water) and the lightly beaten egg whites.
Pour the soup into serving bowls and top with the remaining spring onion and extra soy sauce.