Larb (Laab) Thai Meat Salad With Mint and Lemongrass
I first had this dish when i lived in Port au Prince Haiti, a thai restaurant served it..i loved it and have kept looking for one that has the right spicing. It is a wonderful scented tasting heaven. Most of them have to few flavors but it needs enough of each herb. Of course people can change the amounts to their taste. Serve over rice or roll up in rice paper or lettuce rolls.
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INGREDIENTS
Nutrition- 2⁄3cup fresh lime juice
- 1⁄3
- 1tablespoon sugar
- 2teaspoons thai roasted chili paste
- 3⁄4cup canned low sodium chicken broth
- 1 1⁄2
- 1cup thinly sliced green onion
- 3⁄4cup thinly sliced shallot
- 3
- 1tablespoon thinly sliced Thai red chili peppers or 1 tablespoon serrano chili
- 1⁄2cup chopped fresh cilantro leaves
- 1⁄3cup chopped fresh mint leaves
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DIRECTIONS
- Combine the first four ingredients in a medium bowl. Save this sauce for later.
- 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.
- You can serve this salad as is with butter lettuce or use it as a filling for your fresh rolls.
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