Let's start by preparing the lemongrass. Cut off the stem and leaf ends, then peel a few layers to reveal the white part. Cut the lemongrass into 2-inch lengths and gently pound them with the back of a knife to release its amazing flavor. Set it aside for later.

In a pot over medium heat, heat up the canola oil. Add the sliced onions, minced garlic, and julienned ginger. Cook them until they become softened and fill your kitchen with delightful aromas.

Now, add the chicken to the pot and cook until it changes color and the juices run clear. It's starting to look delicious already!

Pour in the fish sauce and cook for about a minute, letting all those flavors meld together beautifully.

Time to add the star ingredient – the coconut juice! Bring it to a boil, and while it's heating up, skim off any scum that may float on top.

Now, toss in the lemongrass we prepared earlier. This will infuse the soup with its refreshing taste.

Reduce the heat, cover the pot, and let it simmer for around 20 to 25 minutes until the chicken is cooked through and tender.

It's papaya time! Add the cubed green papaya to the pot and cook for about 3 to 5 minutes until it reaches the perfect level of tenderness.

Now, let's give it some extra texture and flavor. Add the young coconut meat and let it heat through. Yum!

Finally, season the dish with salt and pepper according to your taste preferences. It's your chance to make it just right for you.

Last but not least, add the fresh spinach leaves, gently pushing them down into the flavorful broth. Turn off the heat, cover the pot, and let the spinach wilt a bit.