• Bring a medium pot of salted water to a boil. Wash and dry produce. • Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.

• Cut chicken* into bite-size pieces if necessary. • Heat a drizzle of oil in a large pot over high heat. Add chicken, garlic, scallion whites, salt, and pepper; cook, stirring, until chicken is lightly browned and scallion whites are softened, 2-4 minutes (chicken will finish cooking in Step 3).

• Stir cabbage and carrot mix, soy sauce, and 11/2 cups water (3 cups for 4 servings) into pot with chicken. Cover and bring to a boil, then reduce to a simmer. Cook, stirring, until veggies are tender and chicken is cooked through, 2-4 minutes.

• Once medium pot of water is boiling, add noodles; cook, stirring occasionally, until al dente, 1-2 minutes. • Drain, then rinse noodles under cold water, 30 seconds.

• Stir coconut milk (shake in container first), chili sauce, curry paste, and drained noodles into pot with soup; season with salt and pepper.

• Divide soup between bowls. Garnish with scallion greens. Serve. Chicken is fully cooked when internal temperature reaches 165°.