This soup is spicy, but the spices can be adjusted according to taste. This is a very versatile kind of soup, where you can add or remove ingredients and it will still taste delicious. The spices are tantalizing, reminding of all the things good and sunny. And the best part is, none of the ingredients are alien to our desi taste buds.
I always use less garlic than specified in the recipe (or sometimes no garlic at all) as I don't prefer the overpowering taste of garlic. I also used chicken cubes instead of using authentic chicken stock, because that is the easy way, but real chicken stock always tastes better. I have a description of how to make chicken stock in the recipe for Roasted Tomato Soup.
1 tbsp oil
1 tbsp garlic, minced
Green chillies, to taste
1 small onion chopped
1 medium tomato, chopped
1 cup cabbage, chopped
Salt, to taste
Red chilli powder, to taste
3 cups chicken stock
Green coriander, chopped
150 gm noodles (I used shell macaroni)
Boil noodles/ macaroni as per packet directions and set aside.
Beat eggs with salt and black pepper and make an omelet. Cut the omelet into thin strips. Set aside.
De-seed green chillies and cut into thin slices. In a pressure cooker, heat oil. Add garlic and green chillies, cook for 30 seconds. Add the onions and cook until they are translucent. Add the tomatoes and cabbage and cook, stirring occasionally, until they are soft. Add salt and red chilli powder (if desired). Cook until aromatic. Add the chicken stock. Close cooker and cook for 1 minute after the first whistle. Open the cooker and taste the soup. Adjust seasoning as desired. Add the green coriander to the soup.
Take a bowl. Place the noodles in the bowl. Pour soup over the noodles and garish with omelet strips. If desired, sprinkle some chopped green coriander on top. Serve hot.
Note: I added partially boiled carrots to the soup to add a little crunch. You can add boiled chicken, carrots and other veggies to make this soup heartier.