Place large saucepan on the stove, add oil and turn heat to medium.
Add garlic and saute until fragrant but before it starts to brown.
Add salt and pepper to taste and red pepper flakes; stir to combine.
Pour in chicken stock, then coconut milk and stir.
Bring to a gentle boil, then add cubed chicken or pork.
Bring back to a gentle boil, then lower heat to medium low and simmer to poach the meat for about 10 minutes or until it is cooked through and a meat thermometer reads 165 degrees
Add spinach and allow it to cook down into the soup.
Serve with white rice and extra red pepper flakes for heat and salt and pepper to taste.