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Elyse Kopecky’s Hormone Balancing Turkey Coconut Curry Soup

Up the variety of fats in your diet with this recipe.

If your hormones are out of balance due to heavy training, properly nourishing your body can help. Elyse’s new family-favorite soup is loaded with nourishing veggies and healthy fats. The coconut milk gives the soup a creamy richness and provides saturated fat to make this a hormone balancing recipe. Read why including a variety of fats in your diet is important for female athletes.

The addition of starchy carbs like chewy soba noodles or rice is optional, but they’re great to bulking up the soup on cold nights or upping your carb count (remember: carbs are key for energy!). When grocery shopping for this recipe, you might see orange-skinned sweet potatoes labeled as yams, but they’re technically not related; make sure you don’t buy real yams, which have hard, bark-like skin and a much tougher texture.

Hormone-Balancing Turkey Coconut Curry Soup Recipe

Servings
6

Ingredients

  • ¼ cup olive oil, divided
  • 1 pound ground turkey
  • 2 teaspoons fine sea salt, divided
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 yellow or red onion, diced
  • 1 (12 ounce) orange-fleshed sweet potato (yam), peeled, grated (about 2 cups)
  • 2 tablespoons curry powder
  • 5 cups water
  • 1 can (13.5 ounces) unsweetened coconut milk
  • 3 cups chopped mustard greens (or kale or spinach), stems removed
  • Juice of 1 lime
  • Cooked soba or rice noodles or cooked rice, optional
  • ¼ cup minced cilantro, optional
  • Red pepper flakes, optional

Preparation

  1. Heat 2 tablespoons of the oil in a large pot over medium-high heat. Add the turkey and 1 teaspoon of the salt and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer to a bowl and set aside.
  2. Heat the remaining 2 tablespoons of oil in the same pot and add the carrots, celery, onion, and remaining teaspoon of salt. Cook, stirring occasionally, until softened, about 5 minutes. Add the grated sweet potato and curry powder and cook, stirring continuously, for 1 minute, being careful not to let the spices burn.
  3. Add the water, coconut milk, and sautéed turkey to the pot. Bring to a boil, then reduce the heat, and simmer covered, stirring occasionally, until the veggies are soft, about 25 minutes.
  4. Stir in the greens and simmer just until wilted, 2 to 3 minutes. Turn off the heat and stir in 1 tablespoon of the lime juice. Taste and add more lime juice and salt, if needed.
  5. Place a serving of cooked noodles or rice in each bowl and ladle the soup on top. Garnish with a sprinkle of cilantro and red pepper flakes, if desired, and serve hot.