Before starting, wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Thinly slice mushrooms. Zest, then juice half the lime. Cut remaining lime into wedges. Cut bok choy into 1-inch pieces. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chili!)

Heat a large pot over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then mushrooms and squash. Cook, stirring occasionally, until softened slightly, 5-6 min.

Reduce heat to medium, then add Thai Seasoning and 1/2 tsp chili to the pot with veggies. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 30 sec. Add coconut milk, broth concentrate, 1 1/2 cups water and 1/4 tsp salt (dbl both for 4 ppl). Bring to a boil over high heat. Once boiling, reduce heat to medium.

While broth comes to a boil, pat salmon dry with paper towels. Season with salt and pepper. Add salmon to broth. Cover and poach, flipping halfway through, until squash is tender and salmon is cooked through, 5-6 min.**

Add bok choy, lime zest and 1 tsp lime juice (dbl for 4 ppl) to the pot. Cover and cook until bok choy wilts, 1-2 min.

Finish and serve Divide salmon, soup and veggies between bowls. Squeeze over a lime wedge, if desired.