Heat olive oil in a large soup pot over medium heat.

Add diced onion and sauté for 3-4 minutes until softened.

Stir in garlic, grated ginger, turmeric, cumin, and paprika, cooking for 1-2 minutes until fragrant.

Pour in chicken broth and bring to a gentle boil.

Add shredded chicken, sliced carrots, and celery to the pot. Reduce heat to a simmer and cook for 15-20 minutes until the vegetables are tender.

Stir in the baby spinach and coconut milk, cooking for another 2-3 minutes until the spinach wilts.

Add fresh lemon juice, then season with salt and black pepper to taste.

Serve hot, garnished with fresh parsley or cilantro.