Slice the yellow onion thinly along with coarsely chopping the garlic. Slice the Ginger into 1/4 inch slices.

Add garlic,Ginger,and onion into a sauce pan and saute until soft.

Add Chile flakes,curry,peppercorns,star anise,cinnamon,and cloves into pan and let cook until fragrant.

Add in chicken broth, coffee,water,soy sauce,oyster sauce,rice wine vinegar,and sesame oil into pot. Bring to a boil.

Turn down to simmer and cook for a minimum of 30 minutes. Then strain all of the spices out of the broth and return the broth to the stove.

Trim the chicken breast and lightly season with salt and pepper. Pan fry until cook. Chop or shred chicken and add into broth. Add chicken into the pot and cook for an additional 15 to 20 minutes.

Cook rice noodles as directed.

Add stalks of green onion into broth five minutes before serving.

Add rice noodles into bowl and add in broth.

OPTIONAL: for garnish add shredded carrots,bean sprouts,jalepeno,thia Basil,or thin sliced onion.