Prepare and chop all ingredients
Over medium heat, sauté garlic & onion in some oil until translucent, about 1 minute.
Add in the potatoes and carrots and cook for 30 seconds - 1 minutes
Pour in chicken stock. Add ginger, lemon & thyme. Stir, then cover & bring to a simmer.
Reduce heat & add chicken breasts, cover with liquid. Gently simmer for 12 minutes, or until the chicken has cooked through.
Remove chicken & shred with two forks. Remove the thyme stems from the pot.
Return chicken in and gently simmer for 5 minutes, stir in fresh coriander & parsley and simmer for another 5 minutes
Serve with rice & salt & pepper
