Fill up the sauce pan with the chicken broth and place it in the stove on a high heat.
Add the chicken thighs, green onions, fish sauce, ground pepper and whole peppercorn into the sauce pan.
Cover and bring to boil. Reduce to medium heat and simmer for 20 to 25 minutes until the chicken is cook.
In a skillet, saute the onions and garlic in hot oil until the onions are translucent. Add the bag of classic coleslaw, salt, pepper, fish sauce and stir fry until all vegetables are wilted.
Add the bean sprouts into the mixture and stir fry for additional 5 minutes. The vegetable should be slightly crisp.
Remove the pan from heat.
Once the chicken is cook, remove the chicken from the broth mixture. Remove the bones and chicken skins if you prefer. Slice the chicken into a big chunk with knife or shred it with a fork. Then stir the chicken back into the soup.
Stir in the vegetable mixture into the broth, the egg noodles, vinegar and tofu into the soup and simmer for 7 to 9 minutes, until the pasta is cooked.
Add the sliced jalapeno into the soup and simmer for additional 5 minutes.
Serve and enjoy.