Dice the red onion into 1/2-inch pieces, mince the 8 garlic cloves, peel and finely grate the ginger, chop the celery stalks into 1/2-inch pieces, and measure out all spices (coriander, cumin, smoked paprika, turmeric, and chili flakes) into a small bowl. Break the 10 lasagna noodles into 1-inch pieces by hand—this prevents them from clumping during cooking and ensures they fit perfectly on a spoon. Having everything prepped and ready will make the cooking process smooth and prevent any burnt aromatics from impatient waiting.

Heat 1.25 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the 1 lb ground chicken and cook for 5 minutes, breaking it apart with a spoon as it cooks, until it's no longer pink and lightly browned. Transfer the cooked chicken to a clean plate and set aside. This browning step adds savory depth to the broth that will develop throughout cooking.

Add the remaining 1.25 tablespoons of oil to the same pot and reduce heat to medium. Add the diced red onion, grated ginger, and minced garlic, stirring frequently for about 5 minutes until the onions become translucent and the aromatics are fragrant. Then add the chopped celery and cook for another 2-3 minutes. I like to let the ginger toast slightly in the oil before adding other ingredients—it intensifies the flavor beautifully without becoming bitter.

Add the spice mixture from Step 1 to the aromatics and stir constantly for 1 minute to toast the spices and release their oils. Pour in the 14.5 oz of fire roasted tomatoes, 6 oz tomato paste, 4 cups chicken stock, and 2 cups water. Stir well to combine, then return the cooked ground chicken from Step 2 to the pot. Bring the mixture to a simmer over medium-high heat, then reduce to medium and let it simmer for 5 minutes to allow the flavors to meld and the spices to fully distribute throughout the broth.

Stir in the 2 cups of spinach and the broken lasagna noodle pieces from Step 1. Return the soup to a gentle boil, then reduce heat to medium and simmer for 8-10 minutes, stirring occasionally, until the pasta is tender but still has a slight bite. The noodles will continue to absorb liquid as they cook, so be ready to add a splash of water if the soup becomes too thick. I find that checking at 8 minutes ensures the pasta doesn't turn to mush.

Remove the pot from heat. Season the soup to taste with salt and black pepper, starting with 1 teaspoon of salt and 1/2 teaspoon of black pepper, then adjust as needed. Stir in the 0.75 cup of coconut milk until fully incorporated—this adds a rich, velvety texture that beautifully balances the warm spices and tomato base. Taste again and adjust seasonings if necessary.

Ladle the soup into bowls and top each serving with fresh parsley for a bright, herbaceous finish. Serve immediately while the soup is hot.