In a microwavable measuring cup or container, microwave 1 cup of chicken broth on high for 4 minutes or until it reaches a boil. Add 1/3 cup coconut and set aside to cool. (Omit this step if using canned coconut milk).
Heat oil in a large pot over medium heat. Add onion and cook until translucent (about 5 minutes). Add the garlic and jalapeno and sauté for an additional minute.
Add sweet potatoes, remaining 3 cups of chicken stock, salt and ginger. Bring to a boil and then simmer for 20 minutes partially covered.
Meanwhile, cook one cup of long-grain rice according to the package’s directions.
If using fresh cocolnut, strain the coconut and squeeze to extract as much liquid as possible and add the liquid to the soup. If using canned, add it now. Stir in sour cream and remove from heat.
At this point you can puree the soup or just ladle it into a bowl with a mound of rice in the center.