In a large pot or Dutch oven, heat olive oil and sesame oil over medium heat.

Add ground turkey and cook, breaking it up with a spoon, until browned.

Add diced onion and carrots and cook until softened, about 5 minutes.

Add shredded cabbage, minced garlic, and ground ginger. Cook for another 3-5 minutes, until cabbage is slightly wilted.

Pour in chicken broth, coconut aminos, and fish sauce. Bring to a boil, then reduce heat and simmer for 10-15 minutes, allowing the flavors to meld.

Season with sriracha, salt, and pepper to taste.

Serve hot, garnished with sliced green onions and wonton strips.