Pour the stock into a large pan and add the (skinless) chicken, ginger, garlic and half the chilli. Bring to the boil, then reduce the heat and partially cover. Simmer for 15-20 minutes until the chicken is cooked through, with no pink showing. Remove the chicken and shred.
Add the corn and peppers to the broth and simmer for 3 minutes before adding the mushrooms and shredded chicken. Stir in the fish sauce and the lime juice. Ladle into bowls and top each with a handful of spring onions, a little of the remaining chilli and some coriander leaves.
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