Before starting, wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Peel, then cut sweet potato into 1/2-inch pieces. Cut bok choy into 1-inch pieces. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)

Heat a large pot over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then carrots and sweet potatoes. Cook, stirring occasionally, until veggies soften slightly, 5-7 min.

Reduce heat to medium, then add red curry base and 1/2 tsp chilis to the pot with veggies. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 30 sec. Add coconut milk,1 1/2 cups water and 1/4 tsp salt (dbl both for 4 ppl). Bring to a boil over high. Once boiling, reduce heat to medium.

Meanwhile, pat salmon dry with paper towels. Season with salt and pepper. Add salmon to soup. Cover and poach, flipping halfway through, until veggies are tender and salmon is cooked through, 5-7 min.** (TIP: If desired, carefully transfer salmon to a plate, skin-side up. Remove skin with a fork, then discard.)

Add bok choy to soup. Cover and cook until bok choy wilts, 1-2 min.

Divide coconut salmon soup between bowls. Sprinkle any remaining chilis over top, if desired.