| 4 | c | Defatted chicken broth |
| 3 | c | Water |
| 4 | lg | Flat-leaf parsley sprigs |
| 2 | | Fresh cilantro sprigs; roots and stems slightly crushed |
| 1 | | Whole chicken breast (1 to 1 1/4 lbs.); rinsed |
| 3 | md | Boiling potatoes (about 12 oz.); peeled and cut into 1/2-inch cubes |
| 4 | oz | Shallots; peeled |
| 4 | lg | Cloves garlic; peeled |
| 3 | tb | Olive oil |
| 1 | tb | Peeled fresh ginger; minced |
| 1 | ts | Ground cardamom |
| 1 | | Cinnamon stick; (3 inches long) |
| | Coarse salt and freshly ground black peppe; to taste |
| 2 | c | Cooked angel hair pasta |
| 3 | | Hard-cooked eggs; peeled and quartered |
| 1/4 | c | Chopped green celery |
| | Leaves or fresh cilantro leaves |
| 1 | | Lime; thinly sliced |
