Escarole Soup with Ginger and Cilantro

Adjust the curry paste, depending on your heat preference.

Yield: 4 servings (serving size: about 1 1/4 cups soup and 1 tablespoon cilantro)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 207
  • Calories from fat: 8%
  • Fat: 1.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 31.1g
  • Carbohydrate: 14.2g
  • Fiber: 1.7g
  • Cholesterol: 66mg
  • Iron: 1.7mg
  • Sodium: 465mg
  • Calcium: 35mg

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

Preparation

  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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