In a cooking pot, melt Butter on a low heat. Saute the Garlic mince for a minute before adding in the Veggies. Also add Chilli Sauce. Saute them all for about 3-4 minutes.
Add Chicken now and saute again for about 5-6 minutes. And finally add the Oats. Stir fry the oats for a minute and add enough water stirring all the while. Simmer on a low to medium high heat and add more water if required. Keep stirring in between.
After 25 minutes of simmering, remove the Chicken and shred it. Discard the bones. Do not cook much because the Chicken will be too mushy and soft. The soup should retain the crunch of the Veggies and the Chicken should be succulent yet firm. Add it back to the simmering soup and add Blackpepper and Salt.
Adjust salt and pepper according to taste. Simmer for 5 more minutes until a desired thickness is reached. Serve hot garnished with chopped Coriander and Spring Onions.
