1Put the chicken stock, lemongrass, garlic clove, ginger, cilantro, chicken breast and large pinch of salt in medium saucepan. Add water to cover all ingredients and chicken.
2Bring the mixture up to a boil; turn off the heat, cover and let sit for 20 minutes, or until cooked through.
3Remove the chicken, shred, and reserve the poaching liquid.
4In a separate saucepan, heat 1 tbsp coconut oil over medium heat. Add sliced shallots, and sauté until soft and beginning to brown, about 5 minutes.
5Add the curry paste, and sauté for one minute to cook a bit.
6Use a fine mesh sieve to strain the chicken poaching liquid into the shallot/curry paste mixture. Add 3 kaffir lime leaves, and allow to simmer gently.
7Meanwhile, de-stem and de-string the green beans and snow peas, and cut into small pieces.
8Bring a small pot of salted water to a boil, add the veggies, and drain as soon as they come back up to a boil.
9Add coconut milk, shredded chicken, blanched veggies, lime juice, tamarind and coconut sugar to the soup.
10Taste for seasoning, garnish with cilantro and serve.