Start by heating olive or coconut oil in a large pot over medium heat. Once it’s hot, add the chopped onion and cook for 2-3 minutes until it softens.

Next, toss in the minced garlic and ginger. Sauté for about 1 minute until the fragrant aroma fills your kitchen.

Add the chicken pieces to the pot, stirring occasionally to brown them on all sides. This should take about 5-7 minutes.

Stir in the sliced red bell pepper and carrots. Let them cook for another 2-3 minutes, softening slightly before adding liquids.

Now, pour in the chicken broth and coconut cream. Stir the mixture to combine, allowing the rich coconut flavor to blend into the soup.

Season the soup with fish sauce, soy sauce, turmeric, and a bit of salt and pepper. These spices create a deep, savory base that works beautifully with the coconut.

Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer for 25-30 minutes, allowing the flavors to meld together. Stir occasionally to prevent the ingredients from sticking to the bottom.

In the last 5 minutes of cooking, stir in the baby spinach and lime juice. The spinach will wilt quickly, adding a fresh, vibrant green color to the dish.

Once the soup is done, ladle it into bowls. Garnish with fresh cilantro and a dash of pepper, if desired. Enjoy the warmth and comfort of this delightful bowl of chicken coconut cream soup.