3 c low-salt chicken broth
1 13.5 oz can unsweetened coconut milk
3/4 c chopped green onion
2 1/2 Tbsp curry powder
1 1/2 Tbsp minced fresh lemon grass (found in refrigerated produce section) or use lemon juice to taste
1 Tbsp minced peeled fresh ginger
4 large chicken thighs with boned (about 1 1/2 pounds)
1 6-oz package baby spinach leaves
2 Tbsp fresh lime juice
1/4 c chopped fresh cilantro

Combine first 6 ingredients in pot and bring to simmer and add chicken boiling till cooked. Add spinach and simmer until spinach wilts, about 1 minute. Add lime juice. Season soup to taste with salt and pepper. Add cilantro just before serving.

Variation: Use shrimp and/or lobster instead of chicken.