• Wash and dry produce. • Thinly slice scallions, separating whites from greens. Quarter lime.

• Pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pot over medium-high heat. Add scallion whites and curry powder; cook, stirring, until fragrant, 30 seconds. • Add another drizzle of oil and add chicken in a single layer. Cook, undisturbed, until lightly browned on bottom, 2-3 minutes. • Stir in cabbage and carrot mix and a large pinch of salt and pepper. Cook, stirring occasionally, until veggies begin to wilt, 1-2 minutes more (the chicken will finish cooking in the next step).

• In a medium bowl, whisk together cornstarch, stock concentrates, half the chili sauce (all for 4 servings), and 2 cups water (4 cups for 4). • Stir cornstarch mixture into pot with chicken and veggies. Bring to a boil; cook until soup is thickened and chicken is cooked through, 3-5 minutes. • Stir in coconut milk and a squeeze of lime juice (two squeezes for 4); season with salt and pepper to taste.

• Divide soup between bowls and top with scallion greens. Squeeze remaining lime wedges over top. Serve. ***Chicken is fully cooked when internal temperature reaches 165°.***