Clean and wash the chicken breast fillets, pat dry with kitchen paper and cut into small, thin strips. Scald glass noodles with hot water, leave to stand for a while, drain and cut with kitchen scissors. Clean and wash the peppers and cut into thin strips. Clean / brush the mushrooms, halve and cut into strips. Peel the carrot with the peeler and cut into sticks. Peel the parsley root with the peeler and cut into fine strips. Peel the onion, cut in half, assemble and cut into strips. Peel the celeriac and cut into fine strips. Cut the bamboo slices into fine strips. Peel and finely dice the ginger and garlic cloves. Clean and wash the chilli pepper and cut into fine cubes. Peel the lemongrass generously and cut the soft core into small rolls. Clean, wash and cut the spring onions into rings. Heat sunflower oil (2 tbsp) in a large, tall saucepan, add the strips of chicken breast fillet and fry vigorously. Now add the vegetables (onion cubes + ginger cubes + chilli pepper cubes + lemongrass rings, paprika strips + onion strips + carrot sticks + mushroom strips + petarsley root strips + celeriac strips + soybean sprouts + bamboo strips + cut coriander) and the chicken from the broth and fry them with it. Deglaze / pour on the chicken stock (250 ml) and hot water (1250 ml). Top up with the chicken stock (3 liters) and bring everything to a boil. Season with the seasoning paste (50 g), light rice vinegar (2 tbsp), sweet soy sauce (2 tbsp), sherry (2 tbsp), brown sugar (2 tbsp) and glutamate (2 tsp). Let everything simmer / cook for about 15 minutes. Add / fold in the glass noodles. Whisk the eggs (4 pieces) and slowly pour them into the boiling soup in a thread-like manner. Add the sliced spring onions. Finally, dissolve the tapioca starch (4 tbsp) with a little cold water and stir into the boiling soup to thicken. Then take the pot off the stove. Pour the soup into soup bowls and garnish with parsley, serve. The soup is very suitable for freezing in advance!