Ingredients for Larb Laab Thai Meat Salad With Mint And Lemongrass
- Fresh Lime Juice
- 2 tablespoons fish sauce
- Sugar
- Chili Paste
- Low Sodium Chicken Broth
- 1 pound ground chicken or turkey
- Green Onion
- Shallot
- Fresh Lemongrass
- Thai Red Chili Peppers
- Fresh Cilantro Leaves
- Fresh Mint Leaves
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How to Make Larb Laab Thai Meat Salad With Mint And Lemongrass
- Whisk together 2 tablespoons fish sauce, 2 tablespoons lime juice, 1 tablespoon brown sugar, and 1-2 Thai chilies (finely chopped) in a medium bowl. Set aside.
- Heat 1 tablespoon of oil in a heavy-bottomed skillet over medium heat.
- Add 1 pound ground chicken or turkey and cook, breaking up clumps with a spoon, until browned and cooked through (about 8-10 minutes).
- Add 2 stalks lemongrass (finely chopped), 1/4 cup finely chopped shallots, and 2 green onions (finely chopped).
- Stir-fry for 3-4 minutes until vegetables are tender and fragrant.
- Remove from heat and stir in the reserved sauce.
- Add 1/2 cup chopped cilantro and 1/4 cup chopped fresh mint.
- Gently toss to combine.
- Serve immediately over rice, or use as a filling for rice paper or lettuce wraps. Garnish with extra cilantro and chilies (optional).
Nutrition Information (Approximate per serving)
Sodium
84 g
Sugar
21g
Fat
7g
Carbs
5g
