First you must start with a good amount of chicken carcasses (about 3kg) from well brought up birds. Set your oven to 180 degrees.
Chop 1 large onion, 2 leeks, 2 large carrots, 2 tomatoes and 2 sticks of celery. Place the veggies on 2 large baking dishes with the chicken carcasses and drizzle with olive oil. Bake until the carcasses are golden brown then transfer into a large stock pot and cover with water. Add half a bunch of parsley, 3 bay leaves, 6 black peppercorns, half a bunch of thyme and a couple of cloves of garlic. Bring the stock to the simmer and slowly tick away for about 3 hours and take care your stock never boils.
Strain the stock, cool, then refrigerate. When the stock is cold you can skim all the fat from the top and freeze down what you don't require for another time. The stock will last for three months in the freezer.
For the soup:
Sauté the ginger, garlic, coriander root and veggies in butter and olive oil until nice and soft. Add the flour and cook for 2 minutes. Add the stock and cream and bring to a simmer, stirring occasionally. Add the creamed corn and chicken and poach slowly. Finally add the noodles, coriander and chives. Season to taste with salt and pepper.