Saute the onion and carrot in a splash of oil until soft and fragrant (approximately 10 minutes) then add the peppers and mushrooms and saute for a further 10 minutes.
Add the garlic and spices and saute for 30 seconds before adding the chopped tomatoes, sugar and stock. Lower the heat and allow to simmer gently for 20 minutes.
In the meantime, coat the baby corn in the olive oil and grill in a griddle pan until charred all over and cooked through. Slice and add to the soup.
When the soup has reduced slightly, add the shredded chicken then season with salt, pepper and lemon juice.
Allow the chicken to warm through then serve topped with the avocado, fresh herbs, jalapeños and spring onion.