Escarole Soup With Ginger And Cilantro - cooking recipe

Ingredients

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

Preparation

Bring broth to a boil in a 3-quart saucepan. Add carrot and pasta; cover, reduce heat, and simmer 6 minutes, stirring occasionally.
Stir in escarole and chicken; cook for 3 minutes or until chicken is done.
Remove from heat; stir in ginger and curry paste. Ladle soup into 4 bowls; sprinkle with cilantro.