Thai Chicken Larb Bowl
Larb is a fresh, fast lunch with plenty of bite. Brown the mince in a dry pan, then dress it with fish sauce and lime off the heat and taste as you go, balancing the salt, sour and heat. Spoon it into cos leaves to eat.
Ingredients
Makes 4 servings
- 640g Chicken mince
- 240g Cos lettuce leaves
- 40ml Fish sauce
- 60ml Lime juice
- 20g Red chilli
- 32g Fresh mint leaves
- 60g Spring onions
Method
- Cook chicken mince in a dry pan over medium-high heat for 6-8 minutes, breaking it up until cooked through.
- Remove from heat and stir through fish sauce and lime juice. Taste and adjust balance of salty, sour and heat with more fish sauce, lime or chilli.
- Fold through mint and spring onions. Spoon into lettuce cups to serve.
Nutrition
Per serving: 257 kcal · 29.1g protein · 5.9g carbs · 13.1g fat