Heat vegetable stock in a deep non-stick pan. Tear lime leaf and add.
Chop spring onion and add. Add carrot, corn, mushroom, salt and fresh red chilli and let the mixture come to a boil.
Add macaroni and mix. Cut broccoli into small florets.
Add 2 tsps cornstarch water and mix. Add broccoli and mix.
Squeeze the juice of lemon in each of 4 soup bowl, pour the soup into equally into them and serve piping hot.