Wash the fresh or thawed chickens and boil them in plenty of water for 2 minutes, strain, rinse and return to the cleaned pot. Cap the onions and the cloves of garlic at both ends, peel and roughly cut into pieces. Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh frozen goods.
Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white or light green parts. Cut this into thin slices. Remove the outer, green leaves if necessary. Weigh and thaw frozen goods.
Wash the fresh celery, pluck the flawless leaves and freeze to 2 tbsp. Cut the flawless stems crosswise into pieces approx. 3 mm wide. Weigh the required amount and freeze the rest. Measure frozen goods and allow to thaw. Wash the kaffir lime leaves and use them whole. Wash the small, green chilli, cut into thin slices, leave the grains in place and discard the stem.
Add the prepared vegetables with the water to the chicken and bring to the boil. Mix in the chicken broth. Mix the shrimp paste with a few tablespoons of the hot broth and add the mixture to the broth. Simmer on low heat for 1 hour.
In the meantime, soak the rice noodles and cloud ears in warm water for 15 minutes. Shorten the pasta with scissors and strain. Quarter large cloud ears, leave smaller ones. Cut a 4 cm long piece from a washed carrot, peel it and work it into small cubes. Weigh frozen goods and allow to thaw. Freeze unused goods.
Strain the broth and entrust the material to be sieved to the organic waste. Gently simmer the broth and turn it into a very slow rotation. Carefully break the eggs one by one in a bowl without damaging the yolk. Then slide the egg into the broth and let it set. Take out with some of the broth. Place each egg treated in this way in a serving bowl.
Finally add the cloud ears, rice noodle and diced carrots to the broth and simmer for 2 minutes. Spread the stock on the serving bowls, garnish, serve hot and enjoy.