In large saucepan, combine yams, chicken stock and ginger; bring to boil. Reduce heat; cover and simmer for about 10 minutes or until potatoes are tender.
Using a hand blender/blender/food processor, puree until mixture is smooth.
Return mixture to saucepan; whisk in coconut milk, lime juice, salt, pepper, and coriander.
Cook just until heated through.
**If soup is too thick for you, just add more broth, water, or coconut milk.
Ladle into bowls; sprinkle with toasted almonds, if desired. and coriander.