In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, minced garlic cloves, and grated fresh ginger. Sauté for 3-4 minutes until fragrant and the onion is translucent.

Add the sliced carrots and diced celery stalks to the pot, stirring in the ground turmeric and any optional spices. Cook for an additional 3-4 minutes.

Pour in the low-sodium chicken or vegetable broth and gently add the boneless, skinless chicken breasts. Bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes.

Carefully remove the chicken breasts, shred them, and return to the pot.

Stir in the full-fat coconut milk and allow the soup to heat through for about 5 minutes. Season with salt and pepper.

Ladle the soup into bowls and garnish with fresh herbs if desired.