• Bring a medium pot of water to a boil. Wash and dry produce. • Peel carrots; halve lengthwise and slice on a diagonal into 1⁄4-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. **Open package of chicken* and drain off any excess liquid, or open and drain tofu, press out excess water with paper towels, then cut into 3⁄4-inch cubes. Season with salt and pepper. Heat a drizzle of oil in a large pot over medium-high heat. Add chicken or tofu; using a spatula, arrange into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Stir, then continue to cook, stirring occasionally, until chicken is cooked through, 4-6 minutes, or until tofu is browned all over, 3-4 minutes. Turn off heat; transfer to a plate. Wipe out pot.**

• Heat a large drizzle of oil in a large pot over medium-high heat. Add carrots, scallion whites, curry powder, salt, and pepper. Cook, stirring, until slightly softened, 1-2 minutes. • Stir 1 1⁄2 cups water (3 cups for 4 servings), pho stock concentrates, veggie stock concentrate, chili sauce, and garlic powder into pot with veggies. Bring to a boil, then reduce heat to medium low. Cook, stirring occasionally, until carrots are tender, 2-4 minutes. **Use pot used for chicken or tofu here.**

• Meanwhile, quarter lime.

• Once pot of water is boiling, add noodles; cook, stirring occasionally, until al dente, 1-2 minutes. • Drain, then rinse noodles under cold water for 30 seconds.

• Stir spinach, drained noodles, coconut milk, and a big squeeze of lime juice into pot with soup; cook, stirring, until spinach is wilted and soup is simmering, 1-3 minutes. • Taste and season with salt and pepper. **Stir chicken or tofu into pot with soup along with spinach.**

• Divide soup between bowls. Sprinkle with scallion greens and serve with remaining lime wedges on the side. ***Poultry is fully cooked when internal temperature reaches 165°.***