LARB CHICKEN SALAD
Fragrant lemongrass, chilies and a sweet and tangy sauce flavor this classic Thai appetizer.
Categories Salad Chicken Leafy Green Herb Onion Appetizer Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield Serves 6
Number Of Ingredients 14
Steps:
- Whisk first 4 ingredients in medium bowl to blend; reserve sauce.
- Bring broth to simmer in heavy large skillet over medium heat. Add chicken. Simmer until cooked through, breaking up meat with spoon, about 8 minutes. Add green onions and next 3 ingredients. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper.
- Spoon into lettuce leaves; serve.
LARB GAI - SPICY THAI CHICKEN SALAD
Spicy Thai chicken salad, with a wonderful variety of flavors and textures. Use fresh herbs in this recipe, dried will not even come close! Use of boneless, skinless chicken and no added oil makes this a very tasty low-fat dish. Source: Somchet Chumpapo
Provided by Tracy K
Categories Thai
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat nonstick skillet over medium heat, no oil necessary.
- Add chicken, stir until cooked through.
- Remove from heat, drain excess liquid.
- Add fish sauce and lime juice.
- Toss all together with cilantro, onion, shallots, mint, cayenne, rice powder, and ground chile/garlic paste.
- Adjust seasoning to taste.
- Serve immediately over lettuce leaves or thinly sliced cabbage.
- Garnish with cilantro sprigs.
Nutrition Facts : Calories 141.4, Fat 3, SaturatedFat 0.7, Cholesterol 72.6, Sodium 664.3, Carbohydrate 2.6, Fiber 0.4, Sugar 0.6, Protein 24.8
THAI CHICKEN (OR PORK) SALAD WITH GLASS NOODLES - LARB WOOSEN GA
This is my favourite Thai dish of all time! I lived in Bangkok for 5 years and this was a staple of my diet. My husband and I like it very very spicy, so if you don't, cut the spice by at least half. If you prefer rice to noodles, leave them out and serve this over rice. Then it would be called "Larb Gai (Moo)". This recipe came from a Thai cooking website and has been modified slightly.
Provided by Jo in Singapore
Categories Chicken
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Soak bean threads in water for at least 5 minutes, then use scissors to cut it a few times into 2-3 inch pieces. Boil in water for just 2 minutes, drain, place in bowl, drizzle a small amount of vegetable oil over noodles to prevent them sticking together, and set aside. Do this while the chicken (or pork) cooks.
- To prepare khao koor: get a skillet fairly hot, and add 2 tablespoons of uncooked jasmine rice. Keep it moving until the rice starts to turn golden brown. Remove from the heat and allow to cool. Grind to a fairly coarse powder in a mortar and pestle or coffee grinder. The powder should retain some texture and not be too fine a powder.
- In the same skillet, cook the chicken/pork with the garlic with a small amount of oil.
- In a large mixing bowl, add shallots, cooked chicken (or pork), khao koor, ground Thai chile powder, chili flakes, fish sauce, and lime juice. Toss gently until mixed well.
- Add bean thread noodles, spring onion, cilantro, and toss it together a little (not too much).
- Transfer to a dish and top with a generous amount of whole fresh mint leaves.
- If not using the noodles, serve over rice with a side of fresh veggies, like sliced cuccumber, sliced green cabbage, raw sugar snap peas, etc.
Nutrition Facts : Calories 452.5, Fat 8.2, SaturatedFat 2, Cholesterol 158.9, Sodium 1982.3, Carbohydrate 41.1, Fiber 3.2, Sugar 1.9, Protein 52.9
LARB GAI - THAI CHICKEN SALAD
Occasionaly served warm in restaurants, I prefer the room temperature version. Use leftover roast chicken, or ready cooked barbecued chicken for convenience. You can find the ingredients in Thai or some oriental markets
Provided by Gillian Spence
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Grill or broil the chicken until just cooked through. Allow to cool and remove skin and bones. Chop the meat very finely. Use only the tender white portion of the lemon grass and cut into thin slices. Slice out the mid-ribs from the lime leaves and shred the leaf very finely.
- Put the chopped chicken meat in a bowl and mix with the chopped lemon grass, shredded lime leaf, roasted rice powder, cayenne, scallions, mint, red onion and cilantro. Combine fish sauce, lime juice and palm sugar. Pour over the chicken mixture and combine well.
- Serve with cabbage leaves and garnished with extra mint. To eat, pick up a cabbage leaf and "pinch" or roll up some chicken salad in it.
Nutrition Facts : Calories 87.9, Fat 3.4, SaturatedFat 1, Cholesterol 23.2, Sodium 731.4, Carbohydrate 6.3, Fiber 0.4, Sugar 4.2, Protein 8.3
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