Heat the olive oil in a large pot over medium heat. Add the garlic and ginger and saute for 3 minutes. Add the onion and cook for another 2 minutes then add the sweet potato, coriander, paprika, cayenne pepper and salt. Saute for a few more minutes then add in the tomato paste and peanut butter. Mix together until everything is coated.
Add the chicken broth and simmer for 90 minutes. Add the collard greens and chile-garlic sauce and let the collard greens wilt and mix into the soup. Serve, and garnish with the cilantro!