Adjust the curry paste, depending on your heat preference.
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.