Bring a pot of water to 165°F and add a pinch of salt.

Place the chicken breast in the pot and poach for about 7 minutes, or until the internal temperature reaches 165°F. Remove, cool, and shred.

In the same pot, poach the shrimp just until they turn pink and opaque—about 3 minutes. Remove and cool.

Boil water in a separate pot, gently lower the eggs, and boil for 8 minutes.

Transfer to cold water to halt cooking, then peel once cooled.

Boil a large pot of salted water and add wing beans for just 1 minute—this keeps them crisp.

Quickly transfer to ice water to stop the cooking process, drain, and slice diagonally.

In a dry skillet over medium-high heat, toast the shredded coconut until golden brown, stirring frequently. Set aside.

In a mixing bowl, combine lime juice, fish sauce, Thai chili paste, coconut milk, garlic, chopped Thai chilies, and sugar. Stir until the sugar dissolves completely.

In a large bowl, toss the wing beans, shredded chicken, poached shrimp, sliced shallots, toasted coconut, crushed peanuts, and mint leaves with the dressing until well combined.

Serve immediately with halved medium boiled eggs on top for extra protein and flair.