Add ground meat, cilantro, salt, pepper, 1/2 tbsp of ginger root, and egg to the skillet and cook turkey until browned. Constantly chopping to make crumbles while cooking.
Combine broth, chili-garlic sauce, and remaining 1/2 tbsp- ginger in a Dutch oven. Bring to a boil over medium-high heat.
Add cabbage, carrots, and onion, and bring to a boil. Reduce heat to medium-low and simmer until vegetables are crisp-tender about 5 minutes. Remove from heat and gently stir in turkey, lime juice, and fish sauce.
Ladle evenly into 6 bowls and enjoy!
Notes
– This recipe calls for ground turkey for the meat ingredient, however, feel free to use ground beef instead.– Chicken broth is listed as an ingredient for this recipe, but you can also use a turkey broth.