Escarole Soup With Ginger And Cilantro

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 (14 ounce) cans chicken broth
• 1/2 cup chopped carrot
• 2 ounces uncooked spaghetti, broken into thirds
• 2 cups coarsely chopped escarole
• 1 lb boneless skinless chicken breast, cut into (1/2-inch)
• 2 teaspoons bottled minced fresh ginger
• 1/2 teaspoon red curry paste or 1/2 teaspoon crushed red pepper flakes
• 1/4 cup chopped fresh cilantro

Recipe

• 1 bring broth to a boil in a 3-quart saucepan. add carrot and pasta; cover, reduce heat, and simmer 6 minutes, stirring occasionally.
• 2 stir in escarole and chicken; cook for 3 minutes or until chicken is done.
• 3 remove from heat; stir in ginger and curry paste. ladle soup into 4 bowls; sprinkle with cilantro.