1 teaspoon peanut oil
2 cups loosely packed fresh spinach
1 cup shiitake mushrooms, sliced thinly
1/2 cup chopped scallions
2 tablespoons grated fresh ginger
3 cups chicken stock or broth made with {chicken flavored broth powder}
2 tablespoons fish sauce
2 cans (14-ounces each) coconut milk
1 tablespoon chili powder
1/2 tablespoon cornstarch
 salt
 freshly ground {black pepper}

In a large pot, heat the oil over medium-high heat. Add the spinach, mushrooms, scallions, and ginger and cook, stirring, until the spinach begins to wilt, 1 to 2 minutes.

Add 2 1/2 cups of the stock and the fish sauce and stir well. Bring to a boil and add the coconut milk and chili powder. Cook, stirring well, for 3 to 4 minutes.

In a small bowl, combine the remaining 1/2 cup of the stock and the cornstarch and stir until smooth. Slowly pour the mixture into the soup and stir well. Cook until the desired thickness is reached, 10 to 15 minutes. Add salt and pepper to taste.