Red Coconut Curry Chicken Soup

Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pot over medium-high heat. Add scallion whites, ginger, and curry powder; cook, stirring, until fragrant, 30 seconds. Add another drizzle of oil, then add chicken in a single layer. Cook, undisturbed, until lightly browned, 2 minutes (you’ll finish cooking it in Step 4).

Meanwhile, in a large bowl, whisk together crushed tomatoes, coconut milk, chicken stock concentrate, mushroom stock concentrate, ¾ cup water, 2 tsp sugar, and 1 tsp salt (1½ cups water, 4 tsp sugar, and 2 tsp salt for 4 servings).

Stir tomato mixture, couscous, and cream cheese into pot with chicken. Bring to a boil; cook, stirring occasionally, until couscous is al dente and chicken is cooked through, 6-8 minutes.