Larb (Laab) Thai Meat Salad With Mint and Lemongrass

Ingredients:

Servings:
4 4

4-6

Servings Size

• 
  

• 2/3 cup fresh lime juice
• 1/3 cup fish sauce (found in Asian markets or in the Ethnic aisle of most grocers)
• 1 tablespoon sugar
• 2 teaspoons thai roasted chili paste
• 3/4 cup canned low sodium chicken broth
• 1 1/2 lbs ground chicken or 1 1/2 lbs pork
• 1 cup thinly sliced green onion
• 3/4 cup thinly sliced shallot
• 3 tablespoons minced fresh lemongrass (found in Asian Markets)
• 1 tablespoon thinly slicedThai red chili peppers or 1 tablespoon serrano chili
• 1/2 cup chopped fresh cilantro leaves
• 1/3 cup chopped fresh mint leaves

Directions:

Prep Time: 15 mins
Total Time: 30 mins

1. 1 Combine the first four ingredients in a medium bowl. Save this sauce for later.
2. 2 Simmer the broth in heavy large skillet over medium heat. Add the ground chicken. Simmer until cooked through, breaking up any clumps of meat with a spoon, about 8 minutes. Add green onions, shallots, lemongrass and chillies. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint.
3. 3 You can serve this salad as is with butter lettuce or use it as a filling for your fresh rolls.

• 
• 
• 
• 
•