Place the chicken thighs in a large pot with 5 cups of water, the soy sauce, ginger, and garlic then bring to a boil over medium-high heat.
Place a lid on the pot then reduce the heat to medium-low and simmer, covered, for about 40 minutes or until chicken is tender.
Transfer the chicken thighs to a plate then use two forks to shred the chicken, discarding the bones.
Stir the shredded chicken back into the pot along with the corn.
In a small bowl stir together the cornstarch and 2 TBSP of water until the cornstarch has dissolved.
Stir the cornstarch mixture into the pot until thoroughly combined and continue to cook over medium-low heat, stirring occasionally, for about 15 minutes.
Slowly pour the beaten eggs in on one side of the pot while continually stirring.
Take the pot off the heat and season the soup with salt & pepper to taste.
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