• 1/2 tsp turmeric
• 1/2 tsp szechwan pepper (timur)
• 1/8 tsp asafetida powder (hing)
• 1 bay leaf
• 3 fresh chili peppers sliced
• 2 cups tomatoes, chopped
• 6 cups vegetable broth
• 2 Tbsp cooking oil
• salt and pepper to taste
• 1 Tbsp chopped cilantro (to garnish)

Method

• Cook noodles in boiling salted water until slightly undercooked.
• Drain and rinse.
• In a sauce pan heat two tablespoons of cooking oil.
• Add onions, fry till light brown.
• Add bay leaf, turmeric, garlic, ginger, chilies, timur and asafetida.
• Stir well for a minute or so.
• Put the pieces of chicken and brown well.
• To the chicken mixture add tomatoes, broth, salt and pepper and cook until the chicken is tender.
• Add carrot, red bell pepper, celery and spinach shreds; fold into the chicken soup mixture.
• Cook for a couple of minutes until the vegetables are tender.
• You may add more broth if a soupier consistency is desired.
• Adjust seasoning with salt and pepper.
• To serve, pour soup broth into a serving bowl and add the cooked rice noodles. Serve immediately.
• Add hot chili sauce or tomato achar to the soup if you desire spicy soup broth.
• Garnish with chopped cilantro.