Rinse the defrosted chicken, pour it into about 1 liter of boiling water and simmer for 2 minutes. Strain and rinse with cold water. Discard the broth, clean the pot and put the chicken back into the pot.
Cap the onions and the cloves of garlic at both ends, peel and roughly cut into pieces. Wash the tomatoes, remove the stems, cut in half lengthways and remove the green stem. Halve the halves lengthways and crossways. Wash a piece of carrot, cap at both ends, peel and use whole. Finely grate the fresh, washed and peeled ginger. Weigh frozen goods. Wash the small, red chillies and use them whole with the stalk.
Heat the sunflower oil in a pan, add the onions and garlic and roast until the onions are translucent. Add the tomatoes, half the amount of the carrot sticks, ginger and the chillies and fry for 2 minutes. Deglaze with the water and pour the mixture into the saucepan with the chicken and bring to a simmer. Add the mushroom bouillon, shrimp powder and sugar and stir in.
Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white to light green parts. Cut this into pieces approx. 8 cm long. Remove the outer, green leaves if necessary. Gently tap the lower half of the pieces with the back of the knife. The stems should remain optically intact. Wash the kaffir lime leaves and add to the simmering broth along with the lemongrass. After an hour, strain the broth and let it cool a little.
In the meantime, soak the cloud ears and glass noodles in lukewarm water. Shorten the glass noodles to approx. 6 cm in length with scissors, strain and add to the broth. Clean the soft cloud ears and the mushrooms and chop them bite-sized. Keep the leaves, the carrot, lemongrass and chillies left in the sieve and discard the rest.
Press the carrot piece into the broth with a garlic press. Add the mushrooms, lemongrass, chillies and leaves to the broth and simmer for 5 minutes. Spread on serving bowls, serve warm and enjoy.