Pour the olive oil into a deep bottomed pan and toss in the onions when the oil is hot. Saute for 2 minutes on medium flame and toss in the ginger, garlic and green Chilly. Saute this for another 2 minutes and add in the chopped carrots, cabbage and other vegetables you wish to add. Also add the chicken pieces.
Once this heats up add the spring onions and the coriander leaves and mix it well. Sprinkle in some salt and pepper powder. Pour in 5 cups of water and bring this to a boil.
Add tomato sauce and soya sauce and simmer the soup for around 30 minutes on low flame. Remove the chicken pieces from the soup and shred them and throw it back in.
Squeeze in the lemon juice and adjust the salt as per your taste. Let it simmer for another 2 minutes.
Cook the noodles with a little salt and olive oil separately and strain them. Lightly fry the bread crumbs and keep it aside.
Serve the hot soup into a bowl and add the desired amount of noodles into the bowl. Throw in some bread crumbs and finally garnish with coriander leaf or spring onions.
By Ria Samuel