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

Finely chop chili. Quarter lime.

Heat a drizzle of oil in a large pot over high heat. Add pork* and ½ tsp salt (1 tsp for 4 servings). Using a spatula, press into an even layer; cook, undisturbed, until lightly browned on bottom, 2 minutes.

Break up pork into pieces; add bok choy and napa cabbage, garlic powder, and half the chili (whole chili for 4). (TIP: Use less chili if you prefer a milder soup!) Cook until pork is cooked through and veggies are slightly softened, 2-3 minutes more.

Swap in turkey* for pork.

Stir stock concentrates, curry powder, 1½ cups water (3 cups for 4 servings), and 1 tsp sugar (2 tsp for 4) into pot with pork and veggies. Cover, bring to a boil, and cook until veggies are tender, 2-4 minutes.

While soup simmers, add noodles to medium pot with 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 a big squeeze of lime juice into pot with soup; season with salt and pepper to taste.

Divide soup between bowls. Squeeze juice from remaining lime wedges over top and serve.