Cut a 4 cm long piece from a washed carrot, peel it, cut lengthways into thin slices and cut them lengthways into thin strips. Work the strips crosswise into small cubes. Weigh frozen goods and allow to thaw. Freeze unused goods.
Wash the rice until the water runs clear, strain and drain well. Add the water and bring to the boil. Add the mushroom bouillon, diced carrots, butter and rice and stir. Simmer with the lid on for about 12 minutes. Remove from heat, mix briefly and leave to mature with the lid on for 30 minutes. Beat the egg and whisk with a pinch of salt. Fry the scrambled eggs with the sunflower oil. Chop larger pieces and mix with the rice. Keep the rice warm.
Cut the thawed shrimp on the back with a knife and remove the brown intestine on the back. Rinse the prawns and keep them ready. 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 intact.
Rinse the mushrooms, strain and cut in half lengthways. Separate a quarter of the avocado lengthways around the core on a cutting board, peel and cut half of it into fingernail-sized pieces. Halve the other half lengthways and crossways and keep them ready separately.
For the fresh lime juice, wash the lime thoroughly. Since the middle part contains bitter substances, which are squeezed freely when squeezing with a normal citrus press, it is better to proceed as follows: Cut off a piece lengthways about 6 mm to the right and left of the stem base. Core the sections and press out by hand. Discard the empty sections and center pieces. Drizzle the lime juice over the avocado pieces.
For the vegetables, cap the onions and the garlic cloves at both ends, peel them and cut them roughly into pieces. Wash the tomatoes, remove the stems, cut in half lengthways and remove the green stem. Halve the halves lengthways and crossways. Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh frozen goods. Wash the small, green chilli, cut into thin slices, leave the grains in place and discard the stem.
Heat the sunflower oil in a pan and fry the onions and garlic cloves until they start to color. Put together with the tomatoes, ginger, chilli, the large pieces of avocado and the water in a blender and puree for 1 minute at high speed. Put the puree in a casserole. Add the chicken stock, fish sauce and lemongrass and bring to a simmer. Simmer for 10 minutes, then add the mushrooms and season the broth with salt and black pepper.
Steam the prawns in a colander over them until they are pink. Add the shrimp and avocado pieces to the soup. Spread the soup and rice on serving bowls, serve warm and enjoy.