Heat oil in a deep-bottomed vessel. Add in cumin seeds.
Add the garlic and ginger next. Saute.
Add the lemongrass.
Next, add in the onions and carrots. Saute.
Add in the soup bones.
Season with salt and pepper. Saute.
Add in the stock cubes. Mix.
Add the water next and mix well.
Add in the coriander stems and mix well.
Pressure cook the mixture for 4-5 whistles or boil for 40-45 minutes.
Once the mixture is ready, strain the mixture and preserve the liquid.
For the meal, add the boiled noodles to a boil.
Next, top it up with the preserved broth.
Add some chili oil and serve hot after garnishing with greens.