Peel and finely dice the onions and garlic. Wash the peppers, halve, deseed and finely dice.
Wash the okra pods.
Peel the potatoes and cut into quarters. Wash and drain the spinach, then finely chop.
Heat the oil in a saucepan and cook the onions and garlic over a medium heat until softened. Add the peppers, okra pods and potatoes and cook briefly.
Wash the thyme and shake dry. Add the stock, coconut milk and thyme to the pan and bring to the boil. Let the soup simmer for 25 minutes over a low heat.
Meanwhile, cut the crayfish tails at the bottom with kitchen scissors, break the shell with your hands and remove the meat.
Cut the crayfish meat into pieces.
Wash the spring onions and slice diagonally into fine rings. Wash and halve the chillies, then deseed and finely chop.
Add the spring onions, crayfish and spinach to the soup and bring to the boil. Simmer for another 10 minutes and season with salt, pepper and the juice of half a lime.