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In a large pot, add the sesame oil, minced garlic, and ginger paste. Sauté for about 1-2 minutes until fragrant.
Pour in the chicken broth, soy sauce, sugar, white pepper, turmeric, and a pinch of salt. Stir well and bring to a gentle simmer.
Stir in the corn and shredded chicken. Let the soup cook for 10-15 minutes on low heat to allow the flavors to fully meld, stirring occasionally.
Slowly pour in the cornstarch slurry, stirring constantly. Let it cook for another 2-3 minutes until the soup begins to thicken.
With the soup gently simmering, slowly drizzle the whisked eggs into the pot in a thin, steady stream while stirring gently with a fork or chopsticks. The eggs will cook immediately, creating delicate ribbons.
Taste and adjust with additional salt or white pepper if needed.
Ladle the soup into bowls and garnish with green onions, a drizzle of chili oil, and fried wonton strips if desired. Enjoy it warm!