Escarole Soup with Ginger and Cilantro

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.