1 Rinse the chicken, pat dry and cut into cubes. Mix 1 tablespoon oil and chili powder in a bowl, then add the meat cubes. Leave covered for at least 25 minutes in the refrigerator to marinate.
2 Rinse and finely chop the scallions. Peel and finely chop the garlic and ginger root.
3 Peel the sweet potato and cut into 2 cm (approximately 3/4-inch) cubes.
4 Rinse tomatoes and cut out stems. Dice the tomatoes coarsely.
5 Heat the remaining oil. Add the scallions, garlic and ginger and sauté. After 2 minutes, add the diced sweet potato and cook for 3 more minutes.
6 Add tomatoes, stock and coconut milk, season with salt and pepper and bring to a boil. Cover and cook for 20 minutes over medium heat.
7 Cook chicken in a non-stick skillet over high heat for 4-5 minutes, then season with salt.
8 Squeeze lime. Rinse cilantro and shake dry. Puree the soup and season to taste with lime juice. Add the diced chicken to the soup and serve garnished with cilantro.