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To a large pot or Dutch oven, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
Add the chicken and cook for about 5 minutes, or until chicken is cooked through; flip and stir often to ensure even cooking.
Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
Add the coconut milk, chicken stock, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes and carrots are soft.
Turn the heat off and add the spinach, cilantro, lime juice, and stir to combine. Stir until spinach has wilted and is tender, about 1 to 2 minutes.
Taste the soup and optionally add brown sugar (does not make it sweet in my opinion but rather rounds out the flavor profile and marries things together), additional curry paste, salt, pepper, etc. to taste. Soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Adapted from Thai Chicken Coconut Curry