Wash and dry produce.

Trim and slice scallions, separating whites from greens. Dice tomato into ½-inch pieces. Trim, peel, and dice carrot into ¼-inch pieces. Trim and quarter zucchini lengthwise; cut crosswise into ¼-inch-thick pieces.

Heat a drizzle of oil in a medium pot over medium-high heat. Add scallion whites, tomato, carrot, garlic powder, garam masala, and curry powder. Cook, stirring, until fragrant, about 30-60 seconds.

Add turkey*, a large pinch of salt, and pepper; cook, breaking up meat into pieces, until turkey is browned and cooked through, 5-6 minutes.

Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp for turkey. Cook, stirring occasionally (no need to break up into pieces!), until opaque and cooked through, 4-6 minutes. Transfer to a plate. 

Meanwhile, finely chop cilantro.

In a small bowl, whisk together cornstarch and half the coconut milk (all for 4 servings) until dissolved.

Once turkey is done, stir in zucchini, stock concentrates, half the cilantro, 1¼ cups water, ½ tsp sugar, and as many chili flakes as you like (2½ cups water and 1 tsp sugar for 4 servings).

Bring to a boil, then cover and reduce to a low simmer. Cook, stirring occasionally, until zucchini is tender, 5-6 minutes.

Increase heat to high and bring soup to a boil. Slowly drizzle in cornstarch mixture; cook, stirring constantly, until soup has thickened, 1-2 minutes.

Taste and season with salt and pepper if desired.

Once soup has thickened, stir in shrimp.

Divide soup between bowls; sprinkle with scallion greens and remaining cilantro. Serve.