Bring a medium pot of salted water to a boil. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Finely chop half the chili (whole chili for 4 servings). Quarter lemon.

Rinse shrimp* under cold water, then pat dry with paper towels.

Heat a drizzle of oil in a large pot over high heat. Add shrimp, scallion whites, garlic, and ½ tsp salt (1 tsp for 4 servings). Cook, undisturbed, until lightly browned, 2 minutes.

Add coleslaw mix and chopped chili. (TIP: Use less chili if you prefer a milder soup.) Cook, stirring occasionally, until shrimp are cooked through and veggies are softened, 2-3 minutes more.

Stir stock concentrates, curry powder, 1½ cups water, and 1 tsp sugar into pot with shrimp and veggies (use 3 cups water and 2 tsp sugar for 4 servings).

Cover and bring to a boil. Cook until veggies are tender, 2-4 minutes. Reduce heat to low.

While soup cooks, add noodles to pot of boiling water. Cook, stirring occasionally, until al dente, 1-2 minutes.

Drain, then rinse noodles under cold water, 30 seconds.

Stir coconut milk, drained noodles, and juice from two lemon wedges (four wedges for 4 servings) into pot with soup. Cook, stirring, until warmed through, 30-60 seconds.

Taste and season with salt and pepper if desired.

Divide soup between bowls. Squeeze juice from remaining lemon wedges over soup and garnish with scallion greens. Serve.