Chop coarsely the stewed tomatoes in chunks.
Heat oil in saucepan. Add dry red chilies and saute for few seconds.
Add cumin seeds, hing, garlic, coriander leaves, and curry leaves. Saute for 3-4 seconds.
Add kashmiri red chilli powder and cumin powder. Stir well.
Add tomatoes and saute till oil floats.
Add chicken broth, onion powder, garlic powder, paprika, salt and black pepper powder to taste. Bring the soup to a simmer.
Serve in individual bowls with rice noodles.
Finally garnish it with dried parsley.
