Adjust the curry paste, depending on your heat preference.

Nancy Hughes
Recipe by Cooking Light June 2004

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Remove from heat; stir in ginger and curry paste. Ladle soup into 4 bowls; sprinkle with cilantro.

Nutrition Facts

207 calories; calories from fat 8%; fat 1.8g; saturated fat 0.4g; mono fat 0.4g; poly fat 0.5g; protein 31.1g; carbohydrates 14.2g; fiber 1.7g; cholesterol 66mg; iron 1.7mg; sodium 465mg; calcium 35mg.
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