Ingredients

500 ml The Stock Merchant Chicken Stock
4 cm piece fresh ginger peeled, thinly sliced
6 coriander stems
11/4 cup spiral foods organic coconut milk
4 Peter Bouchier chicken breast fillets
2 tbsp lime juice
1 tbsp Simon Johnson fish sauce
2  Kensington Pride Mangoes peeled, thinly sliced
1 hass avocado peeled, thinly sliced
1  red capsicum thinly sliced
3 spring onions thinly sliced
1 red chilli seeds removed, thinly sliced
1/2 cup fresh mint leaves
1/2 cup fresh coriander leaves

Method

1. Bring stock, ginger, coriander stems and 250ml (1 cup) coconut milk to a simmer in a deep frying pan over low heat.
2. Add the chicken and cook for 15 minutes or until just cooked. Remove from heat. Set aside for 5 minutes to infuse. Use tongs to transfer to a plate. Set aside to cool. Shred.
3. Meanwhile, combine the lime juice, fish sauce, and remaining coconut milk in a small bowl.
4. Combine the chicken, dressing, mango, avocado, capsicum, spring onion, chilli, half the mint and half the coriander leaves in a large bowl.
5. Transfer to a platter and sprinkle with the remaining mint and coriander.
6. Enjoy!