• Bring a medium pot of water to a boil. Wash and dry produce. • Peel carrots; halve lengthwise and slice on a diagonal into 1⁄4-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Open and drain tofu; press out excess water with paper towels. Cut into 3⁄4-inch cubes. Open package of chicken* and drain off any excess liquid. Season with salt and pepper. Heat a drizzle of oil in a large pot over medium-high heat. Using a spatula, arrange into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Cook, stirring occasionally, until tofu is browned all over, 3-4 minutes, or until chicken is cooked through, 4-6 minutes. Transfer to a plate; wipe out pot.

• Heat a large drizzle of oil in a large pot over medium-high heat. Add carrots, scallion whites, curry powder, salt, and pepper. Cook, stirring, until slightly softened, 1-2 minutes. • Stir 11⁄2 cups water (3 cups for 4 servings), pho stock concentrates, veggie stock concentrate, chili sauce, and garlic powder into pot with veggies. Bring to a boil, then reduce heat to medium low. Cook, stirring occasionally, until carrots are tender, 2-4 minutes. Use pot used for tofu or chicken.

• Meanwhile, quarter lime.

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

• Stir spinach, drained noodles, coconut milk, and a big squeeze of lime juice into pot with soup; cook, stirring, until spinach is wilted and soup is simmering, 1-3 minutes. • Taste and season with salt and pepper. Stir tofu or chicken along with spinach, coconut milk, drained noodles, and a big squeeze of lime juice into pot with soup; continue as instructed.

• Divide soup between bowls. Sprinkle with scallion greens and serve with remaining lime wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.