• Wash and dry produce. • Trim and slice scallions, separating whites from greens. Dice tomato into 1/2-inch pieces. Trim, peel, and dice carrot into 1/4-inch pieces. Trim and quarter zucchini lengthwise; cut crosswise into 1/4-inch-thick pieces.

• Heat a drizzle of oil in a medium pot over medium-high heat. Add scallion whites, tomato, carrot, garlic powder, garam masala, and curry powder. Cook, stirring, until fragrant, about 30-60 seconds. • Add turkey*, a large pinch of salt, and pepper; cook, breaking up meat into pieces, until turkey is browned and cooked through, 5-6 minutes. Rinse shrimp under cold water; pat dry with paper towels. Open package of chicken and drain off any excess liquid. Swap in shrimp or chicken for turkey; cook, stirring occasionally (no need to break up into pieces!), until opaque and cooked through, 4-6 minutes. Transfer to a plate.

• Meanwhile, finely chop cilantro. • In a small bowl, whisk together cornstarch and half the coconut milk (all for 4 servings) until dissolved.

• Once turkey is done, stir in zucchini, stock concentrates, half the cilantro, 11/4 cups water, 1/2 tsp sugar, and as many chili flakes as you like (21/2 cups water and 1 tsp sugar for 4 servings). • Bring to a boil, then cover and reduce heat to a low simmer. Cook, stirring occasionally, until zucchini is tender, 5-6 minutes.

• Increase heat to high and bring soup to a boil. Slowly drizzle in cornstarch mixture; cook, stirring constantly, until soup has thickened, 1-2 minutes. • Taste and season with salt and pepper if desired. Once soup has thickened, stir in shrimp or chicken.

• Divide soup between bowls; sprinkle with scallion greens and remaining cilantro. Serve. Chicken is fully cooked when internal temperature reaches 165°.