Thai Chicken Larb Salad
This Thai Chicken Larb Salad (Larb Gai) is fresh, vibrant and packed with herbs, lime and chilli. Quick to make and full of flavour, it’s perfect for a light lunch, a shareable dinner, or a healthy meal with bold Thai flavours. Optional toasted rice adds a nutty crunch for an authentic touch.
Ingredients
- 500g chicken mince (can substitute with pork, beef or turkey mince)
- 1 cup liquid chicken stock
- 3 spring/green onions
- 4 small eschalots (or 1 small red onion)
- 1 long red chilli
- ½ bunch coriander
- ⅓ bunch mint
- 1 tablespoon ground toasted rice (optional - see notes)
DRESSING
- ⅓ cup fresh lime juice
- ¼ cup fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon dried red chilli flakes
Instructions
make the dressing
- Combine lime juice, fish sauce, brown sugar and dried chilli flakes in a small jar. Shake until the sugar dissolves. Set aside.
prep the fresh ingredients
- Thinly slice the spring onions, eschalots and red chilli. Pick and roughly chop coriander and mint leaves.
cook the chicken
- Bring chicken stock to the boil in a saucepan. Add chicken mince with a pinch of salt and cook for 4–5 minutes, breaking up any clumps, until cooked through. Drain well. Allow to cool slightly.
assemble the salad
- Transfer chicken to a large bowl. Add the herbs, spring onions, eschalots, chilli, toasted rice (if using) and dressing. Toss gently until well combined.
serve
- Spoon onto a platter or into lettuce cups. Serve with steamed rice, fresh vegetables or extra herbs if desired.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified - Adjust the heat: Use more or less chilli flakes to suit your taste. Leave out fresh chilli for a milder version.
- Toasted rice: Optional but highly recommended. Adds a nutty aroma and subtle crunch that absorbs the dressing beautifully. See below for a quick how-to.
- How to Toast Rice: Dry-fry ⅓ cup glutinous (sticky) rice in a pan over low heat with 1–2 torn kaffir lime leaves, stirring often, until lightly golden and fragrant. Cool completely, then grind to a coarse powder in a mortar and pestle. Store in an airtight jar and use as needed.
- Herbs matter: Fresh coriander and mint are key to authentic flavour — don’t skip them.
- Protein swaps: Chicken can easily be substituted with pork, beef, turkey or duck mince.
- Make ahead: You can prepare the dressing and chop the herbs in advance, but toss everything together just before serving for maximum freshness.
- Serving ideas: Serve in lettuce cups, over steamed sticky or jasmine rice, or with a platter of fresh vegetables. A squeeze of lime and extra herbs finish it perfectly.
- Storage: Best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Stir in fresh lime before serving.