Coat the bottom of a soup pot with oil. Over medium heat, brown the chicken. Add leeks, red pepper and mushrooms and saute for 5 minutes until soft. Add coconut milk and broth. Bring to a boil, reduce heat and simmer for 15 minutes.
Add tofu (optional), spinach, cilantro, and lime juice and heat until greens are just wilted. Add salt, pepper and hot sauce to taste. (Recipe #827)