Chicken Coconut Salad

I think this is the best thing I've had at E&O, except for maybe the Miang?

500 ml chicken stock
2 sticks lemongrass
4 cm piece galangal, peeled and roughly chopped
4 chick breasts, skin on
1 cup coconut cream
1 tsp palm sugar
1 tsp fish sauce
juice half lime
handful coriander leaves
handful mint leaves
handful thai sweet basil leaves
2 thai shallots
1 birds eye chilli, deseeded and finely sliced

Spice paste
clove garlic
12 white peppercorn
2 green birdseye chilli

Garnish
2 tblsp dessicated coconut
1 tblsp deep-fried fried shallot (store-bought fine)
1 lime leaf, finely shredded

1. make paste-pound everything together in a mortar
2. in saucepan, combine chicken stock, lemongrass, galangal and bring to boil; lower heat to simmer and add chicken breasts; poach gently for 15-20 mins; turn off heat and let chicken cool in stock; drain chicken and pat dry before shredding very finely and discarding the skin
3. when ready to serve, bring coconut cream to boil, stir in fish sauce and sugar; allow to cool slightly then add spice paste and shredded chicken and gently warm through; remove from heat and add squeeze of lime juice
4. pan fry dry coconut until brown
5. in large serving bowl, toss herbs with shallots and chili; spoon chicken onto salad leaves and sprinkle with coconut, the fried shallots and lime leaf