Heat a saucepan with water, and bring it to a boil, add the noodles and boil for about 2-3 minutes.
Turn off the flame, drain the water and transfer the noodles into a strainer, hold the strainer under running water to stop the cooking process. The noodles should be cooked but not too soft at the same time.
To make the spice paste; in a mixer jar, combine the onions, garlic, ginger, turmeric powder, cumin seeds, coriander seeds, black peppercorns, lemongrass and grind to a fine paste using some water.
To make the coconut milk broth; in a soup pot, add the freshly ground spice paste and saute for a good six to eight minutes.
Now add the coconut milk, water, fried garlic, salt to taste, lemongrass, kaffir lime leaves, spring onions, celery leaves, chicken breast, lemon juice and bring to a boil.
Continue to cook until the chicken breast is well boiled. Turn off the flame, remove the chicken breast and shred it lengthwise, about 1 inch in size.