Toast the coriander seeds over medium high heat until fragrant. Transfer to a mortar along with black pepper corn, cumin seeds, turmeric powder, and clove powder. Grind using a pestle until the mixture is smooth and uniform.
Add canola oil into a large pot and heat over medium heat. Cook garlic until fragrant and tender, then add the grinder spice mix and laksa paste and mix well.
Add in the chicken broth and coconut milk, and stir until well combined. Put in the lemongrass and kaffir lime leaves. Let simmer over medium heat for 10 minutes.
In a separate pot, cook the noodles in boiling water according to packaging instructions. Once cooked, drain off excess water and set aside.
In a separate pot, cook the chicken breast in boiling water for about 10 minutes, or until fully cooked. Remove from heat and let cool. Once the chicken is cooled, shred the chicken into thin strips and set aside.
Add the shrimps skin-on into the laksa soup and let cook for about 5 minutes until the shrimps are fully cooked.
To serve, place noodle in a bowl and pour soup over the noodles to fill up the bowl. Add the shredded chicken, coriander leaves, lime, fried shallots, and onions as toppings.