• Wash and dry produce. • Trim, peel, and dice carrots into 1/2-inch pieces. Peel and mince or grate ginger. Zest and quarter lime.

• Heat a drizzle of oil in a large pot over medium-high heat. Add carrots; season with 1/4 tsp salt (1/2 tsp for 4 servings). Cook, stirring occasionally, until slightly softened, 4-6 minutes. • Add ginger; cook, stirring, until fragrant, 30 seconds more.

• Pat chicken* dry with paper towels. Add chicken and a drizzle of oil to pot with carrots. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. • Season with curry powder, 1/4 tsp salt (1/2 tsp for 4 servings), and pepper. Stir until evenly coated.

• Add 1/2 cup farro (1 cup for 4 servings; be sure to measure—we sent more) to pot with chicken mixture. Cook, stirring, 1 minute. • Stir in stock concentrates and 21/2 cups warm water (4 cups for 4), scraping up any browned bits from bottom of pot. Season with a big pinch of salt. • Cover pot and bring to a boil, then immediately reduce heat to low. Simmer, covered, until flavors meld and farro is tender, 25-30 minutes.

• Thoroughly shake coconut milk in container before opening. • Stir in coconut milk, chili sauce, and 1 tsp sugar (2 tsp for 4 servings). Bring to a boil over medium-high heat, then reduce heat to low. Simmer until flavors meld, 4-5 minutes.

• Stir in juice from two lime wedges (four wedges for 4 servings). Season with salt and pepper to taste. • Divide soup between bowls. Sprinkle with lime zest. Serve with remaining lime wedges on the side. Chicken is fully cooked when internal temperature reaches 165º.