Thai Chicken Larb – Bright, Fresh, and Full of Flavor

Thai Chicken Larb is one of those dishes that feels light yet satisfying. It’s zesty, herby, a little spicy, and comes together in the time it takes to set the table. You’ll taste lime, fresh mint, and toasted rice in every bite, with just enough heat to keep it interesting.

It’s perfect for a quick weeknight meal, a healthy lunch, or a shareable dish for friends. Serve it with crisp lettuce leaves or warm jasmine rice, and you’ve got a winner.

Thai Chicken Larb – Bright, Fresh, and Full of Flavor

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Ingredients

  

• 1 lb (450 g) ground chicken (or finely chopped boneless skinless chicken thighs)
• 1/2 cup low-sodium chicken broth or water (for gentle cooking)
• 3 tablespoons fresh lime juice (about 2 limes)
• 2 tablespoons fish sauce (adjust to taste)
• 1–2 teaspoons sugar (palm sugar if you have it, optional but helpful for balance)
• 2–3 Thai bird’s eye chilies, thinly sliced (or 1 serrano, finely chopped)
• 1 small shallot, very thinly sliced
• 2 green onions, thinly sliced
• 1/3 cup fresh mint leaves, roughly torn
• 1/3 cup fresh cilantro, roughly chopped
• 1/4 cup fresh Thai basil (optional but excellent)
• 2–3 tablespoons toasted rice powder (see below)
• 1 small cucumber, sliced (for serving)
• Butter or romaine lettuce leaves (for wrapping)
• Steamed jasmine rice or sticky rice (optional, for serving)
• 1/4 cup uncooked sticky rice or jasmine rice
• 1–2 kaffir lime leaves (optional, for fragrance)

Instructions

 

• Make the toasted rice powder. Add uncooked rice to a dry skillet over medium heat. Toast, stirring often, until golden and nutty, 8–10 minutes. If using kaffir lime leaves, toast them with the rice for the last couple of minutes. Cool, then grind to a coarse powder in a spice grinder or mortar and pestle. You want a sandy texture, not dust.
• Prep the aromatics. Thinly slice the shallot and chilies. Chop the herbs and green onions. Keep them separate so you can add them at the right time.
• Cook the chicken gently. In a skillet, bring the broth or water to a simmer over medium heat. Add the ground chicken, breaking it up with a spoon. Cook until just done and no pink remains, 4–6 minutes. Keep it juicy; don’t brown it.
• Season while warm. Remove the pan from heat. Stir in fish sauce, lime juice, and sugar. Taste and adjust: more lime for brightness, more fish sauce for saltiness, or a touch more sugar to round the edges.
• Add heat and crunch. Fold in the sliced chilies and half the toasted rice powder. Toss to coat. Add more rice powder to reach your preferred texture.
• Finish with herbs. Let the mixture cool for a minute or two so the herbs don’t wilt. Add shallot, green onions, mint, cilantro, and Thai basil if using. Toss gently. The herbs should stay fresh and vibrant.
• Serve. Spoon into lettuce cups, or serve alongside warm jasmine or sticky rice. Add cucumber slices and extra herbs for crunch and freshness.

What Makes This Special

Larb is a classic dish from Laos and Northern Thailand, and it’s all about balance. You get bright acidity from lime, saltiness from fish sauce, heat from chilies, and freshness from herbs.

The texture is part of the magic too: tender minced chicken meets crunchy toasted rice powder that adds a delicate, nutty bite. This version keeps the essentials while staying easy for a home kitchen. It’s adaptable, fast, and satisfying without feeling heavy.

Ingredients

• 1 lb (450 g) ground chicken (or finely chopped boneless skinless chicken thighs)
• 1/2 cup low-sodium chicken broth or water (for gentle cooking)
• 3 tablespoons fresh lime juice (about 2 limes)
• 2 tablespoons fish sauce (adjust to taste)
• 1–2 teaspoons sugar (palm sugar if you have it, optional but helpful for balance)
• 2–3 Thai bird’s eye chilies, thinly sliced (or 1 serrano, finely chopped)
• 1 small shallot, very thinly sliced
• 2 green onions, thinly sliced
• 1/3 cup fresh mint leaves, roughly torn
• 1/3 cup fresh cilantro, roughly chopped
• 1/4 cup fresh Thai basil (optional but excellent)
• 2–3 tablespoons toasted rice powder (see below)
• 1 small cucumber, sliced (for serving)
• Butter or romaine lettuce leaves (for wrapping)
• Steamed jasmine rice or sticky rice (optional, for serving)

Toasted Rice Powder

• 1/4 cup uncooked sticky rice or jasmine rice
• 1–2 kaffir lime leaves (optional, for fragrance)

How to Make It

1. Make the toasted rice powder. Add uncooked rice to a dry skillet over medium heat.
   

   Toast, stirring often, until golden and nutty, 8–10 minutes. If using kaffir lime leaves, toast them with the rice for the last couple of minutes. Cool, then grind to a coarse powder in a spice grinder or mortar and pestle.

   
   

   You want a sandy texture, not dust.

2. Prep the aromatics. Thinly slice the shallot and chilies. Chop the herbs and green onions. Keep them separate so you can add them at the right time.
3. Cook the chicken gently. In a skillet, bring the broth or water to a simmer over medium heat.
   

   Add the ground chicken, breaking it up with a spoon. Cook until just done and no pink remains, 4–6 minutes. Keep it juicy; don’t brown it.

4. Season while warm. Remove the pan from heat.
   

   Stir in fish sauce, lime juice, and sugar. Taste and adjust: more lime for brightness, more fish sauce for saltiness, or a touch more sugar to round the edges.

5. Add heat and crunch. Fold in the sliced chilies and half the toasted rice powder. Toss to coat.
   

   Add more rice powder to reach your preferred texture.

6. Finish with herbs. Let the mixture cool for a minute or two so the herbs don’t wilt. Add shallot, green onions, mint, cilantro, and Thai basil if using. Toss gently.
   

   The herbs should stay fresh and vibrant.

7. Serve. Spoon into lettuce cups, or serve alongside warm jasmine or sticky rice. Add cucumber slices and extra herbs for crunch and freshness.

Keeping It Fresh

• Store separately. Keep the cooked chicken mixture and herbs in separate containers if you plan to save leftovers. Mix just before serving to keep the herbs lively.
• Refrigeration. The chicken mixture keeps well for up to 2 days.
  

  Herbs are best used the same day or within 24 hours.

• Reheating. Warm the chicken gently in a skillet with a splash of water. Refresh with a squeeze of lime and a pinch of toasted rice powder. Add herbs at the end.
• Lettuce and veg. Wash and dry lettuce and cucumbers thoroughly.
  

  Store with paper towels to keep them crisp.

Benefits of This Recipe

• Quick and weeknight-friendly. From start to finish, you can have larb on the table in about 25 minutes.
• Light but satisfying. Lean protein, bright herbs, and crunchy lettuce make it feel fresh without leaving you hungry.
• Flexible heat level. You control the spice by adjusting the chilies.
• Gluten-free friendly. Naturally gluten-free if your fish sauce is gluten-free.
• Budget-friendly. Uses a short list of pantry staples and fresh herbs for big flavor.

What Not to Do

• Don’t skip the toasted rice powder. It’s a small step that brings essential texture and aroma. If you leave it out, the larb feels incomplete.
• Don’t brown the chicken. High heat dries it out and changes the flavor. Gentle cooking keeps it tender and juicy.
• Don’t add herbs too early. Mixing them in while the chicken is piping hot will wilt them and dull the flavor.
• Don’t over-salt before tasting. Fish sauce is salty.
  

  Balance comes after you add lime and sugar.

• Don’t drown it in liquid. Larb should be moist, not soupy. Start modestly with lime and fish sauce, then adjust.

Variations You Can Try

• Pork larb: Swap chicken for ground pork. It’s classic and slightly richer.
• Turkey or tofu: Use ground turkey or crumbled extra-firm tofu for a lean or vegetarian option.
  

  Season tofu well and consider adding a touch more rice powder for texture.

• Mushroom mix-in: Finely chop mushrooms and cook them with the chicken for an earthy twist and extra moisture.
• No-chili version: Use mild chili flakes or skip chilies and add extra black pepper and herbs.
• Crispy shallots: Top with store-bought or homemade crispy shallots for crunch.
• Extra citrus: Add some lime zest or a splash of fresh orange juice for a brighter aroma.

FAQ

What is larb, exactly?

Larb is a minced meat salad popular in Laos and Northern Thailand. It’s seasoned with lime juice, fish sauce, chilies, fresh herbs, and toasted rice powder. It’s savory, zesty, and often served with lettuce and sticky rice.

Can I make it ahead?

You can cook and season the chicken ahead and refrigerate it.

Add the herbs and toasted rice powder just before serving to keep the texture and flavor fresh.

Is fish sauce necessary?

Fish sauce gives larb its signature depth and saltiness. If you must substitute, try soy sauce plus a splash of lime and a pinch of sugar, but the flavor won’t be quite the same.

How spicy should it be?

That’s up to you. Traditional versions can be quite spicy, but you can use fewer chilies or choose milder ones.

You can always serve extra sliced chilies on the side.

What can I use instead of toasted rice powder?

There’s no perfect substitute, but you can approximate the texture with very finely ground, toasted oats or crushed unsalted rice crackers. Still, the real thing is best and easy to make.

Can I use rotisserie chicken?

You can, but the texture will be different. Minced, gently cooked chicken absorbs the dressing better.

If using rotisserie chicken, shred it finely and warm it with a little broth before seasoning.

How do I keep the herbs vibrant?

Add them last, toss gently, and avoid high heat. If prepping ahead, store herbs wrapped in a damp paper towel in the fridge until you’re ready to mix.

In Conclusion

Thai Chicken Larb brings big flavor with simple steps. It’s fresh, balanced, and ready in minutes, with plenty of room to adjust to your taste.

Keep the toasted rice, the lime, and the herbs at the center, and you’ll have a dish that’s lively and satisfying every time. Serve it with lettuce or rice, share it or keep it all to yourself—either way, it’s a keeper.