Thai Larb Chicken Lettuce Cups
Ground chicken cooked with fish sauce, lime juice, shallots, and fresh herbs, served in crisp lettuce cups. Bright, herby, and satisfying, this Whole30 larb is a fast weekday lunch with zero grains.
Ingredients
- 1 lb ground chicken
- 2 tsp avocado oil (or coconut oil)
- 2 shallots, thinly sliced
- 3 tbsp fish sauce (no added sugar)
- 3 tbsp fresh lime juice
- 2 Thai red chili or serrano, thinly sliced
- 1 lemongrass stalk, finely minced
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro, roughly chopped
- 2 butter lettuce heads, leaves separated
- 1 English cucumber, sliced
- 8 lime wedges
Instructions
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1
Heat 2 tsp avocado oil (or coconut oil) in a large skillet over medium-high heat. Add 1 finely minced lemongrass stalk and 2 thinly sliced shallots and cook, stirring, until fragrant, about 2 minutes.
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2
Add 1 lb ground chicken and cook, breaking it up with a spoon, until fully cooked through to an internal temperature of 165°F (74°C), about 6-8 minutes. Remove from heat.
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3
Stir in 3 tbsp fish sauce (no added sugar), 3 tbsp fresh lime juice, and 2 thinly sliced Thai red chili or serrano. Taste and adjust — the balance should be salty, sour, and spicy.
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4
Fold in the 1/2 cup fresh mint leaves and 1/2 cup roughly chopped fresh cilantro. Stir gently so the herbs stay bright and fresh.
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5
Spoon the larb into 2 leaves separated butter lettuce heads and serve alongside 1 sliced English cucumber and 8 lime wedges.