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
How to Make It
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.