Heat the olive oil in a large, heavy-bottomed pot over medium heat. Sauté the onion and garlic until the onions are translucent, about 5 minutes. Add the spices and sauté for a few more minutes. Add the tomato paste and stir to coat the onions and garlic.
Add the chicken broth, crushed tomatoes, and coconut milk to the pot. Simmer for 30 minutes.
Use an immersion blender (or blend in a regular blender, in batches) until smooth. Add the cooked chicken and simmer until warmed through. Add salt to taste.