Sautee the ginger, garlic and onions in the coconut oil until soft. Add the pepper, carrots and spinach and sautee for another minute. Pour the chicken broth and allow it to simmer for a couple of minutes. Add the can of coconut milk and bring to boil.
If you decide to use raw shrimp, this is when you should add it. Allow it to boil for another couple of minutes or until shrimp is all pink. You may also use cooked chicken to this dish. Serve it over plain white rice.
Decorate with the scallions and basil leaves.
