PREPARATION

1. Take a heavy skillet, add 1.5 litres water, 7 garlic cloves, 1 tablespoon ginger, 1 teaspoon salt, 1/4 teaspoon black pepper, 640 grams chicken and mix it well.
2. Bring it to a boil.
3. Cover it with lid and cook for about 20 - 25 minutes on medium heat.
4. Open the lid and give it a nice stir.
5. Remove it from heat.
6. Separate the chicken pieces and chicken stock.
7. Shred the chicken pieces properly and keep aside.
8. Take a pan, add 350 milliliters water, 345 grams tomato and bring it to a boil.
9. Boil for 5 - 7 minutes on medium heat.
10. Remove it from heat.
11. Drain and peel the tomato.
12. Transfer this into a blender and blend well.
13. Heat 30 milliliters oil in a heavy skillet, add 1 1/2 tablespoons garlic, 1 tablespoon green chili and stir well.
14. Then, add the blended puree, prepared chicken stock and mix it well.
15. Bring it to a boil.
16. Add 150 grams macaroni, 85 grams carrots and mix it well.
17. Again Bring it to a boil.
18. Boil for 8 - 10 minutes on medium heat.
19. Add 80 grams bell pepper, 75 grams cabbage and mix it well.
20. Add 1/4 teaspoon salt, 1/4 teaspoon white pepper powder, 1/2 teaspoon chilli flakes, 1/2 teaspoon oregano, 1 tablespoon soy sauce, 1 1/2 tablespoons chilli sauce and mix it well.
21. Bring it to a boil again.
22. Then, add the shredded chicken, 2 tablespoons spring onions, 70 grams sweet corns and mix it well.
23. In a bowl, add 1 tablespoon corn flour, 30 milliliters water and mix it well.
24. Pour the mixture into the soup and mix it well.
25. Cook for 8 - 10 minutes on medium heat.
26. Remove it from heat.
27. Garnish with spring onions.
28. Serve hot.