Heat a frying pan over medium heat. Add the coriander seeds, cloves and star anise and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices to avoid burning.
In a large pot, add the chicken stock, chicken breast, onion, ginger sugar, fish sauce and toasted spices; bring to a boil.
Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.
Use tongs to remove the chicken breasts and shred the meat with your fingers, discarding the bone if you have used bone-in breasts.
Taste the broth and add more fish sauce or sugar, if needed. Strain the broth and discard the solids. Return broth to the pot.
In a separate pot, prepare the noodles according to package directions.
Ladle the broth into soup bowls. Divide the shredded chicken breast and the cooked noodles evenly into each bowl. Set up an "Element Bar" so each person can customize their own bowl with these ingredients.