• Bring a medium pot of salted water to a boil. Wash and dry produce. • Finely chop chili. Quarter lemon.

• Heat a drizzle of oil in a large pot over high heat. Add pork* and 1/2 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. **Rinse shrimp under cold water, then pat dry with paper towels. Season all over with salt and pepper. Heat a large drizzle of oil in a large pot over high heat. Once pot is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 2-3 minutes; transfer to a plate. Add bok choy and napa cabbage, garlic powder, and half the chili (whole chili for 4) to same pot. Cook until veggies are slightly softened, 2-3 minutes. **

• Stir stock concentrates, curry powder, 11/2 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. • Meanwhile, add 3/4 of the noodles (use the rest as you like) 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 lemon juice into pot with soup; season with salt and pepper to taste. • Divide soup between bowls. Squeeze juice from remaining lemon wedges over top and serve. Add shrimp to pot along with drained noodles.