Place garlic, shallots, and green chili in the food processor then process until smooth.
Preheat a skillet over medium heat then pour extra virgin olive into it.
Once it is hot, stir in the spice mixture then sauté until aromatic.
Pour water over the spice then bring to boil.
Once it is boiled, add tuna, eggplant, kale, and spinach then season with fresh basil, bay leaf, and galangal.
Pour coconut milk into the skillet then bring to boil.
Once it is boiled, remove the soup from heat and transfer to a serving dish.
Serve and enjoy warm.