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

Adjust the curry paste, depending on your heat preference.

How to Make It

Step 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.

Step 2

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

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