Escarole Soup with Ginger and Cilantro |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Adjust the curry paste, depending on your heat preference. Ingredients:
2 (14-ounce) cans fat-free, less-sodium chicken broth |
1/2 cup chopped carrot |
2 ounces uncooked spaghetti, broken into thirds |
2 cups coarsely chopped escarole |
1 pound skinless, boneless chicken breasts, cut into (1/2-inch) pieces |
2 teaspoons bottled minced fresh ginger |
1/2 teaspoon red curry paste or crushed red pepper flakes |
1/4 cup chopped fresh cilantro |
Directions:
1. 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.
2. Remove from heat; stir in ginger and curry paste. Ladle soup into 4 bowls; sprinkle with cilantro.
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