• 2 tablespoons peanut oil
• 1 medium Spanish onion , chopped
• 2 cloves garlic , minced
• 2 bird's-eye chilies , seeds and ribs removed, finely chopped
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons coriander seeds , crushed
• 2 cups chicken stock or broth
• 1 cup coconut milk
• 1 cup bottled clam juice
• 1 cup heavy cream
• 2 packages (10 ounces) frozen chopped spinach , thawed
• Juice of 2 to 3 limes (about 1/4 cup), plus more to taste
• 1/2 teaspoon salt

Heat oil in a Dutch oven over medium-high heat. When oil is so hot it shimmers, add onion, garlic and chilies. Sauté until onion is translucent, about 3 minutes.

Add cumin, coriander, chicken stock, coconut milk, clam juice and heavy cream; bring to a gentle simmer. Cook, partially covered, 30 minutes.

Add spinach and bring to a boil. Reduce heat and simmer, stirring occasionally until spinach is cooked, about 5 minutes.

In a blender, puree soup in batches until smooth. Transfer to a bowl. Stir in lime juice and salt to taste. Serve hot.