International Recipes

Thai Larb

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Yield: 4 main course or 6 appetizer servings


  • 1 pound ground chicken
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup lime juice (about 2 limes)
  • 1 to 2 tablespoons seeded and chopped jalapeño chiles*
  • 3 large garlic cloves, minced
  • 1/3 cup chopped scallions
  • 2 tablespoons fish sauce
  • 1 cup chicken broth
  • Salt
  • Large whole leaves of iceberg lettuce
  • Sliced cucumbers, chopped cilantro and lime wedges (garnish)
  • Hot rice (optional)


  1. In a large bowl, combine chicken, cilantro, lime juice, chiles, garlic, green onions and fish sauce.
  2. Bring broth to simmer in a wok or large frying pan.
  3. Add chicken mixture and stir, breaking up mixture, until cooked through but not brown, and broth has evaporated.
  4. Spoon off any fat that may have melted out.
  5. Add salt to taste.
  6. Chill or serve at room temperature on lettuce leaves.
  7. Add garnishes.
  8. Serve with hot rice.


* Wear gloves when handling fresh, canned, dried or pickled chiles; the oils can cause a burning sensation on your skin.

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