Escarole Soup with Ginger and Cilantro

Adjust the curry paste, depending on your heat preference.


4 servings (serving size: about 1 1/4 cups soup and 1 tablespoon cilantro)

Recipe from

Cooking Light

Nutritional Information

Calories 207
Caloriesfromfat 8 %
Fat 1.8 g
Satfat 0.4 g
Monofat 0.4 g
Polyfat 0.5 g
Protein 31.1 g
Carbohydrate 14.2 g
Fiber 1.7 g
Cholesterol 66 mg
Iron 1.7 mg
Sodium 465 mg
Calcium 35 mg


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


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.

Nancy Hughes,

Cooking Light

June 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note