Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic, sliced carrots and chopped celery. Cook for another 5 minutes, stiring occasionally.
Stir in the grated ginger, ground turmeric, and ground cumin. Cook for 1 minute until fragrant.
Pour in the chicken broth and bring the soup to a boil. Reduce the heat and let it simmer for 20 minutes or until the vegetables are tender.
Add the shredded chicken and coconut milk to the pot, stirring to combine. Simmer for another 5 minutes.
Stir in the chopped kale and fresh parsley. Cook until the kale is wilted, about 2-3 minutes.
Season the soup with salt and pepper to taste. Add the lemon juice and stir well.
Serve the soup hot, garnished with additional parsley if desired.
