Combine the green chilies, minced ginger, almonds or pine nuts, cumin seeds, coriander seeds, turmeric, chopped tomatoes, and bell pepper in a food processor or blender.
Process the mixture into a smooth paste, stopping once or twice to scrape down the sides of the container with a spatula for an even blend.
Place a 3-quart saucepan over moderate heat and add the ghee or butter.
Once the ghee is hot or the butter begins to froth, stir in the tomato-bell pepper paste and fry for about 5 minutes, until aromatic and the oil begins to separate.
Pour in the stock or water and the salt, stirring well to combine the liquid with the paste.
Raise the heat to bring the mixture to a rolling boil, then immediately reduce the heat to low and let it simmer gently for 15 minutes.
While the soup simmers, prepare the noodles by cutting the paparhs or pappadams into ribbons roughly 0. 5 inch / 1. 5 cm wide.
Add the paparh ribbons to the simmering broth and cook for only 30 seconds, as they soften very quickly.
Ladle the hot soup into bowls immediately and garnish each serving with fresh chopped herbs.
