In between the bouts of Spring weather in Helena, we have still experienced some on and off dreary and chilly spells. When those days come around, I’ve been craving warm soup with a side of warm cooked grains.

I say a side of cooked grains because that’s one of my food quirks – I prefer my rice/quinoa/pasta/amaranth/oats separate from my main dish especially when it’s really saucy or contains a bunch of liquid. It’s a “soggy issue” I guess 🙂

Burrito bowls – rice always on the side
Pasta with meat/veggie sauce – pasta is always separate
Curry or chinese food over rice – yep, the rice is always separate

Of course my pickiness doesn’t always work when eating out but when I’m the “boss” in my own kitchen, I can cater to my craziness 🙂 Same goes for this soup; Chris was thoroughly satisfied with a big bowl of brown rice with the soup ladled over the top but I enjoyed the soup just like this:

Cabbage, carrot and diced tomatoes are swimming in a spiced coconut milk broth and finished with slices of turkey. Light yet hearty, this soup was enjoyed for both lunch and dinner. Feel free to add cooked rice, quinoa, pasta or even potatoes (for grain-free) to bulk up the meal…or just serve them on the side if that’s your preference as well 🙂

Thai Turkey and Cabbage Soup

Ingredients

1 Tbsp coconut oil (butter, ghee or other oil could be used)
1 lb turkey breast cutlets, sliced into 1/2 inch strips (chicken could be subbed)
1 onion, thinly sliced or diced
1 serrano pepper, deseeded and deveined, finely chopped (omit if you don’t like spicy)
3 carrots, sliced (about 1 1/4 cups)
2 tsp Thai green curry paste
2 cloves garlic, minced
1- 2 Tbsp fresh minced ginger (I used the latter, I love ginger)
1/2 head green cabbage, shredded
4-5 cups chicken stock or broth (I used homemade stock)
15 oz can no-salt-added diced tomatoes
1-4 tbsp chopped cilantro (I used 1 Tbsp of the dried variety on hand, I would have preferred 1/4 cup of fresh)
2-4 tsp coconut aminos to taste (could sub gluten free soy sauce, Bragg’s aminos or tamari)
1-2 cups coconut milk (depends on how much broth/liquid you want your soup to have)
juice from one lime
black pepper to taste

Directions

1. Heat oil in a large Dutch oven or pot over medium-high heat. Add turkey strips and cook for 3-4 minutes until lightly browned, stirring occasionally.
2. Stir in onions, carrots, serrano, curry paste garlic and ginger and cook for another 3-4 minutes until onions start to turn opaque, stirring often.
3. Add in the cabbage, chicken broth, and tomatoes and bring to a boil. Stir again and reduce heat to medium-low and let simmer 10 minutes or until veggies are tender.
4. Stir in cilantro, coconut aminos and coconut milk and let simmer for 1-2 minutes until heated through. Stir in lime juice and season with pepper to taste. Ladle into bowls and enjoy!

Recipe Notes: I made this on the stove but I bet this would be a delicious as a slow cooker meal and make the turkey extra tender: throw it all except the last 4 ingredients in a crockpot with the meat and onions on the bottom and cook on low for 8-9 hours or on high for 4-5. Stir in the cilantro through lime after it cooks and serve.