Heat oil in a saucepan over medium heat. Add green onions and ginger, and stir-fry for a minute. Add rice wine and stir for one more minute, then add stock. Add diced chicken and corn. Stir well and bring to a boil. Reduce heat to low and simmer for five minutes.
Meanwhile, in a small bowl, mix cornstarch with 3 Tbsp (45 mL) of cold water and stir until smooth. Pour paste into soup mixture and stir for a minute, until slightly thick.
Divide soup equally among four bowls, and garnish with coriander and chili.
Per serving: 252 calories, 13 g protein, 10 g fat (2 g saturated fat), 27 g carbohydrates, 3 g fibre, 17 mg cholesterol, 362 mg sodium