Gently heat butter over medium heat. Stir in scallions and cook until softened 1-4 minutes.
Chop and add zucchini, garlic and cayenne pepper. Stir until zucchini is turning translucent and weeping.
Add in chicken and stir until cooked through...about 5-8 minutes.
Add in canned coconut milk, chicken broth and thyme and bring to a slow boil. Add in fresh spinach, stirring to wilt the leaves and incorporate into the broth. Stir until spinach is fully wilted. Turn down heat to a simmer for 10 minutes.
Taste broth for need of salt and pepper (you might not need to add depending on your pallet).
Serve and enjoy.
Notes
*This soup can be stored in airtight container in fridge for several days. This soup does not freeze well.