Chop onions, garlic, and ginger. Roughly chop chilis and lemongrass. Add everything to a pot.

Add the chicken to the pot.

Fill the pot with water to cover the ingredients.

Add coriander paste and salt.

Bring to a boil and simmer for 30 minutes.

Remove the chicken and shred it.

Add the shredded chicken back to the pot.

Add the coconut milk and bring to a simmer.

Add the Kaiserschoten and cook for 5 minutes.

Add the shrimp and cook until pink.

Cook the glass noodles according to package directions.

Serve the soup with glass noodles, sliced jalapenos and spring onions.