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

Add the diced onion and sauté until translucent, about 3-4 minutes.

Stir in the garlic, ginger, turmeric, cumin, coriander, and black pepper. Cook for 1-2 minutes until fragrant.

Pour in the chicken broth and bring to a gentle boil.

Add the sliced carrots and celery to the pot and simmer for 10-12 minutes, or until the vegetables are tender.

Stir in the shredded chicken and coconut milk, cooking for an additional 5 minutes to warm through.

Add the baby spinach or kale and cook for 2-3 minutes until wilted.

Stir in the lemon juice and season with salt to taste.

Serve hot, garnished with fresh cilantro if desired.