Escarole Soup with Ginger and Cilantro

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4 servings (serving size: about 1 1/4 cups soup and 1 tablespoon cilantro)
Nancy Hughes
June 2004
RECIPE BY Cooking Light

Adjust the curry paste, depending on your heat preference.

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

Nutritional Information

  • Calories 207
  • Caloriesfromfat 8%
  • Fat 1.8g
  • Satfat 0.4g
  • Monofat 0.4g
  • Polyfat 0.5g
  • Protein 31.1g
  • Carbohydrate 14.2g
  • Fiber 1.7g
  • Cholesterol 66mg
  • Iron 1.7mg
  • Sodium 465mg
  • Calcium 35mg

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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