1 Peel onions and garlic. Halve bell pepper, remove seeds, rinse and pat dry. Finely dice onions, garlic and bell pepper.
2 Rinse okra and drain.
3 Rinse spinach thoroughly with cold water, drain well and chop coarsely. Peel potatoes and cut into quarters.
4 Heat oil in a pot over medium heat. Sauté onions and garlic until translucent, about 3 minutes. Add bell pepper, okra and potatoes and sauté until just tender.
5 Pour broth and coconut milk into the vegetable mixture. Rinse thyme, shake dry and add to pot. Bring mixture to a boil, then reduce heat and simmer for about 25 minutes.
6 Meanwhile, use kitchen shears to cut the crawfish tails, then pry open with your hands and remove the meat.
7 Cut crawfish into bite-sized pieces.
8 Rinse scallions, pat dry and cut diagonally into thin rings. Rinse and dry chile peppers, halve lengthwise, remove seeds and finely chop.
9 After coconut broth has been cooking for 25 minutes, add the scallions, crawfish and spinach to the pot. Bring to a boil, then reduce heat and simmer for another 10 minutes. Squeeze juice from lime half. Season with salt, pepper and lime juice and serve immediately.