Chicken Larb

(Image Source |Alpha)

By Alpha from Melbourne, Australia (Larb Gai Tom – Ton Kra Thai) [CC-BY-SA-2.0], via Wikimedia Commons

Our Thai food indulgence often remains restricted to Pad Thai and spicy green or red curries. Look beyond these popular Thai cuisines and you’ll be amazed by the culinary treasures Thai cuisine has in store for us.

Chicken Larb is one such jewel from the kitchens of Thailand! This minced chicken salad, bursting with the lively flavors of lemongrass and fresh herbs, pose as the ultimate treat when you are looking for a light yet elegant salad for dinner.

In spite of its wonderful flavors, this Thai-themed chicken salad features ingredients easily available in your nearest grocery store. The only hard work goes into prepping the ingredients and rest of the work is a cinch! So if you have stayed away for long after shunning mayo owing to our nutrition concept, it’s time to have fun with salads once again with chicken larb.


Serves: 4

  • 1 ½ lb ground chicken
  • 1 head lettuce, leaves separated
  • 1 cup green onions, thinly sliced
  • 3 tbsp lemongrass, minced
  • ¾ cup shallots, thinly sliced
  • 1/3 cup fresh mint leaves, finely chopped
  • ½ cup fresh cilantro leaves, finely chopped
  • 1 tbsp Serrano chile, thinly sliced
  • 1/3 cup fish sauce
  • 2/3 cup fresh lime juice
  • 2 tsp chile-garlic sauce
  • 1 tbsp honey
  • 3/4 cup home-made chicken stock
  • Kosher salt to taste


  • Pour the fish sauce, lime juice, chile-garlic sauce and honey into a bowl.
  • Whisk them thoroughly to mix well and set aside.
  • Pour the chicken stock in a heavy-based saucepan and reheat it over moderate heat until it starts simmering.
  • Dump the ground chicken into it and continue to simmer for 6-8 minutes, while stirring at times and breaking the lumps, until the meat is cooked properly.
  • Stir in the shallots, green onions, chiles as well as lemongrass until well combined and continue to simmer for another 4 minutes or until the shallots turn lucid.
  • Turn off the heat and drain out the cooking liquid from the pan.
  • Pour in the above dressing and throw in the chopped herbs.
  • Sprinkle a dash of kosher salt to season and toss to mix well.
  • Pile it up onto the lettuce leaves and serve right away.