Thai Larb Chicken

I recently tried this dish at a Thai restaurant in Olympia, WA and fell in love with the spicy lemon flavor. One of my best friends has worked at a Thai restaurant and has a lot of experience as a chef so I asked him to teach me to make it. This photo is of the dish we made and he styled!

Chicken Laarb

  • Servings: 3-4
  • Difficulty: medium
  • Print


5 limes

1 teaspoon sugar

4 thai chilies

4 chicken thighs

1/4 cup chopped cilantro

5 green onions

1/4 cup white rice (uncooked)

2 teaspoons fish sauce

4 shallots

1/4 cup mint leaves

2 cups chicken stock

1/2 head of iceberg lettuce


In a medium sized pot add chicken stock and bring to a boil. While waiting, dice chicken until it in uniformly small pieces. Add to the stock and boil until chicken is cooked through . Drain stock and set chicken aside.

Toast rice over medium heat in a large frying pan until golden brown. Remove from heat, cool, and grind into powder.

In a small pot, sautee chopped shallots and finely diced chilies until fragrant. Add in lime juice, fish sauce, and sugar and simmer for 3-4 minutes. Remove from heat.

In a large bowl combine shallot mixture, rice powder, chicken, chopped mint, parsley, and green onions. Mix well. Garnish with more lime, cilantro, chilies, and mint. Serve in pieces of iceberg lettuce used as wraps or enjoy on its own!



Author: Salima's Kitchen

Salima Benkhalti is a personal chef in Portland, Oregon. Contact with inquiries about private events, meal plans or taking cooking classes at !

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