Larb (laab) Thai Meat Salad With Mint And Lemongrass

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2/3 cup fresh lime juice
• 1/3 cup fish sauce (found in asian markets or in the ethnic aisle of most grocers)
• 1 tablespoon sugar
• 2 teaspoons thai roasted chili paste
• 3/4 cup canned low sodium chicken broth
• 1 1/2 lbs ground chicken or 1 1/2 lbs lamb
• 1 cup thinly sliced green onion
• 3/4 cup thinly sliced shallot
• 3 tablespoons minced fresh lemongrass (found in asian markets)
• 1 tablespoon thinly sliced thai red chili peppers or 1 tablespoon serrano chili
• 1/2 cup chopped fresh cilantro leaves
• 1/3 cup chopped fresh mint leaves

Recipe

• 1 combine the first four ingredients in a medium bowl. save this sauce for later.
• 2 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.
• 3 you can serve this salad as is with butter lettuce or use it as a filling for your fresh rolls.