In a pot, heat stock with 1 1/4 cup water over medium heat, Bring to a simmer. Add potato and cook for 5 minutes, Add spring onion, chicken, corn and broccoli.
Bring back to a simmer and cook for 2-3 minutes, until broccoli is tender and chicken is cooked. Add spinach and cook for 1 minute. Break egg into the soup and stir well.
Serve garnished with fresh coriander, pepper and lime juice.
Add more flavour with grated ginger and finely chopped green chilli.