How to make it

  • 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, schezwan pepper 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; 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 chutney to the soup if you desire spicy soup broth.
  • Garnish with chopped cilantro.

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