chicken larb recipe thai

The Best chicken larb recipe thai

Oh, this chicken larb recipe—it’s one of those dishes that feels like a hug in a bowl. I first tried it years ago when my Thai friend showed me how to make it, and it was instant love. The fresh herbs, the zesty lime, and that perfect balance of spice and coolness—it’s like a breath of fresh air on a hot day, but packed with flavor. I make it often, not just because it’s delicious, but because it’s so versatile. You can serve it for a quick weeknight dinner or dress it up for a special occasion like a Thai-inspired potluck or a family gathering. My kids actually beg for it, especially when it’s served with warm rice and a side of steamed veggies. They love the crunch of the herbs and the way the chicken stays juicy even when it’s sliced thin.

What I love most about this recipe isn’t just the taste—it’s how healthy it is. Chicken larb is packed with lean protein to keep you full, and all those fresh herbs and veggies add vitamins and antioxidants. No heavy sauces, no refined carbs, just clean, flavorful food that doesn’t make you feel sluggish. Plus, it’s easy to customize. Want more heat? Add extra chili. Prefer it milder? Skip the chili and add a little more lime. Or swap out the chicken for tofu if you’re watching your protein intake. It’s simple enough for kids to help with, and it’s always a hit because everyone can adjust it to their liking. My husband even likes it plain sometimes—just the chicken, lime, and herbs—because it’s so fresh and light. It’s that kind of dish that feels like a treat without the guilt.

Thai Chicken Larb (Minced Chicken Salad)

4.9 from 1584 votes

A vibrant and refreshing Thai dish featuring finely minced chicken mixed with herbs, tomatoes, lime, and a tangy fish sauce. Perfect for a light yet flavorful meal.

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Prep Time20 mins

Cook Time10 mins

Resting Time0 mins

Total Time30 mins

Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Chicken

• 500g boneless chicken thigh, minced
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp sugar

For the Herbs and Vegetables

• 1 cup chopped cilantro
• 1 cup chopped Thai basil
• 1 small red bell pepper, thinly sliced
• 1 small cucumber, thinly sliced
• 1 small carrot, julienned
• 1 green onion, thinly sliced

For the Dressing

• 1 tbsp lime juice
• 1 tsp chili flakes (adjust to taste)
• 1 clove garlic, minced
• 1 tsp grated ginger
• 1 tsp palm sugar (or brown sugar)

👨‍🍳Directions

1. 1 In a large bowl, combine minced chicken with fish sauce, lime juice, and sugar. Mix well and let it marinate for 5 minutes.
2. 2 In a separate bowl, combine chopped cilantro, Thai basil, bell pepper, cucumber, carrot, and green onion.
3. 3 In a small bowl, mix lime juice, chili flakes, minced garlic, grated ginger, and sugar to make the dressing.
4. 4 Pour the dressing over the vegetable mix and gently toss to combine.
5. 5 Add the marinated chicken to the vegetable mix and gently fold together. Ensure all ingredients are well combined.
6. 6 Serve immediately in a bowl or on a platter, garnished with extra cilantro and lime wedges if desired.

🔧Equipment

• Mixing bowls
• Knife and cutting board
• Food processor (optional)
• Serving platter

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12.5💛Saturated Fat: 2.5❤️Cholesterol: 85🧂Sodium: 550🌾Total Carbs: 30🥦Dietary Fiber: 6🍬Sugars: 10🥩Protein: 30

📝Notes

For extra freshness, ensure all herbs are freshly chopped.,Adjust chili flakes to suit your preferred spice level.,Larb can be served with steamed jasmine rice or as a standalone dish.,Substitute chicken with tofu for a vegetarian version.

This chicken larb recipe is always a crowd-pleaser because it’s simple yet packed with bold flavors that feel fresh and lively, perfect for any gathering. Whether you’re serving it at a casual family dinner or a weekend potluck, the mix of crispy chicken, tangy lime, and fresh herbs keeps things light but satisfying, making it easy to eat and always a hit. Plus, it’s quick to prep ahead, so you can focus on other tasks while everyone enjoys the bright, zesty taste.

❓ Frequently Asked Questions About Thai Chicken Larb (Minced Chicken Salad)

1. What is Larb and how is it different from other Thai dishes like Som Tum or Pad Thai?

Larb (ลาบ) is a fresh, spicy, and often minced or finely chopped meat salad typically made with chicken, fish, or sometimes pork. Unlike Som Tum (spicy green papaya salad), which is made with shredded green papaya and a tangy dressing, Larb is usually served with rice and features a mix of herbs, chili, and a tangy lime or tamarind sauce. Unlike Pad Thai, which is stir-fried noodles with sweet-savory sauce, Larb is a cold or room-temperature dish that’s more about fresh ingredients and bold flavors.

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2. Can I use store-bought chicken larb paste instead of making it from scratch?

Yes, you can! Many Thai markets sell chicken larb paste (ลาบไก่) in jars, which saves time. Look for high-quality brands like Thai Kitchen, Thai Kitchen Premium, or local Thai brands (such as Nong Pling, Thai Kitchen Original, or even small shops). If using store-bought paste, follow the instructions carefully—some require extra herbs, lime juice, or garlic adjustments. For a fresher taste, blending your own paste with fresh ingredients (like lemongrass, kaffir lime leaves, and cilantro) is often better.

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3. What’s the best way to marinate the chicken for Larb to ensure it stays tender and flavorful?

For tender chicken, soak the raw chicken in cold water for 10–15 minutes before marinating to remove excess blood. Then, mix the chicken with: – 1 tbsp lime juice (or tamarind paste for a tangier flavor) – 1 tbsp fish sauce (adjust to taste) – 1 tsp grated ginger – 2–3 garlic cloves, minced – ½ tsp red curry paste (optional, for depth) – 1 tsp sugar or palm sugar (balances acidity) – 1 tsp chopped cilantro stems (for texture) – 1 tsp toasted sesame oil (optional, for nutty flavor)

Marinate for at least 30 minutes (or overnight for deeper flavor). For extra tenderness, poach the chicken in water with garlic, ginger, and a pinch of salt for 10–12 minutes, then shred it finely before mixing with the paste.

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4. How do I make the larb sauce (or dressing) properly, and what’s the secret to balancing flavors?

The larb sauce should be tangy, slightly sweet, and spicy—here’s the ideal balance: – Base: 2 tbsp fish sauce (adjust to taste) – Acid: 1 tbsp lime juice (or tamarind paste for a sweeter, sourer taste) – Sweetness: ½ tsp sugar or palm sugar – Spice: 1–2 Thai bird’s eye chilies, minced (or ½ tsp red curry paste) – Herbs: 1 tbsp chopped cilantro, 2 kaffir lime leaves (crushed), 1 tsp Thai basil (optional) – Extra depth: 1 tsp toasted sesame oil, 1 tsp peanut oil (for richness)

Mix everything together and let it sit for 10 minutes before using. The sauce should be thick enough to coat the chicken but not too watery. For a smoother texture, blend the sauce with a little water or coconut milk.

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5. Can I make chicken larb vegetarian or vegan, and if so, how?

Absolutely! You can make vegetarian larb using: – Tofu, mushrooms, or jackfruit (shredded or finely chopped) – Vegetable larb paste (many Thai markets sell plant-based versions with mushrooms, tofu, or lentils) – Herbs: Cilantro, Thai basil, mint, and lemongrass – Sauce: Use vegetable fish sauce (like Red Boat Vegetarian Fish Sauce) or coconut aminos, and skip fish sauce entirely if strict vegan.

For extra flavor, add: – 1 tbsp peanut butter (for richness) – 1 tsp soy sauce (for umami) – 1 tsp maple syrup or agave (instead of sugar)

The texture will differ slightly, but the fresh, herb-forward taste remains the same. Some people also use silken tofu or marinated jackfruit for a meaty alternative.