Preparation
Cut the chicken into bite sized pieces. Mix with 1 tbsp oil and the chilli powder. Leave to marinate, covered, for at least 25 minutes in the fridge.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000528/000528_step_1_M.jpg)
Wash the spring onions and cut into rings. Peel and finely dice the garlic and ginger.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000528/000528_step_2_M.jpg)
Peel the sweet potatoes and cut into 2cm cubes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000528/000528_step_3_M.jpg)
Wash and dice the tomatoes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000528/000528_step_4_M.jpg)
Heat the remaining oil in a pan and cook the onions, garlic and ginger over a medium heat for 2 minutes. Add the potato cubes and continue to cook for 3 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000528/000528_step_5_M.jpg)
Add the tomatoes, stock and coconut milk to the pan and bring to the boil. Season with salt and pepper and simmer, covered, over a medium heat for 20 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000528/000528_step_6_M.jpg)
Fry the chicken over high heat for 4-5 minutes until coloured on all sides, then season with salt.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000528/000528_step_7_M.jpg)
Juice the lime. Wash the coriander and shake dry. Finely blend the soup and season with lime juice. Add the chicken to the soup and garnish with coriander.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000528/000528_step_8_M.jpg)