Wash and dry produce.

Trim, peel, and dice carrots into ½-inch pieces. Peel and mince or grate ginger. Zest and quarter lime.

Heat a drizzle of oil in a large pot over medium-high heat. Add carrots; season with ¼ tsp salt (½ tsp for 4 servings). Cook, stirring occasionally, until slightly softened, 4-6 minutes.

Add ginger; cook, stirring, until fragrant, 30 seconds more.

Open package of chicken* and drain off any excess liquid. Add chicken and a drizzle of oil to pot with carrots. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.

Season with curry powder, ¼ tsp salt (½ tsp for 4 servings), and pepper. Stir until evenly coated.

Add ½ cup farro (1 cup for 4 servings; be sure to measure—we sent more) to pot with chicken mixture. Cook, stirring, 1 minute.

Stir in stock concentrates and 2½ cups warm water (4 cups for 4), scraping up any browned bits from bottom of pot. Season with a big pinch of salt.

Cover pot and bring to a boil, then immediately reduce heat to low. Simmer, covered, until flavors meld and farro is tender, 25-30 minutes.

Once farro is tender, thoroughly shake coconut milk in container before opening.

Stir coconut milk, chili sauce, and 1 tsp sugar (2 tsp for 4 servings) into pot with soup. Bring to a boil over medium-high heat, then reduce heat to low. Simmer until flavors meld, 4-5 minutes.

Stir in juice from two lime wedges (four wedges for 4 servings). Season with salt and pepper to taste.

Divide soup between bowls. Sprinkle with lime zest. Serve with remaining lime wedges on the side.