In a small saucepan, add chicken stock, coconut water, coconut milk, curry powder and garam masala; bring to the boil over medium-high heat, stirring from time to time.
Meanwhile, prep the other ingredients and place them in a large serving bowl.
When the liquid starts to boil, give it a good whisk to make sure that all the ingredients are well incorporated, then pour slowly over the reserved ingredients in your bowl; let this sit for a minute or two so that the heat from the liquid heats the chicken all the way through.
Sprinkle a little bit of lime juice over your soup and serve.
Loosely adapted from Louis-François Marcotte's recipe (Signé M)