25 Mouthwatering Thai Larb Recipe Variations

Welcome to the vibrant world of Thai larb! If you’re craving fresh, fast, and flavor-packed dinners that come together in minutes, you’ve found your new favorite dish. This beloved minced meat salad is endlessly adaptable, and we’ve gathered 25 incredible variations that will transform your weeknight cooking. Get ready to discover exciting twists that will have everyone asking for seconds!

Classic Chicken Larb with Lime and Mint

Often, I find myself craving something that feels both fresh and deeply comforting, a dish that carries the warmth of shared meals and the brightness of new beginnings. This chicken larb, with its perfect balance of lime and mint, has become my go-to when I need something that nourishes both body and spirit, a simple yet profound pleasure that never fails to center me.

Ingredients

– 1 lb ground chicken
– 2 tbsp vegetable oil (or any neutral oil)
– 1/4 cup fresh lime juice (about 2-3 limes)
– 2 tbsp fish sauce
– 1 tsp granulated sugar
– 1/2 cup thinly sliced red onion
– 1/4 cup chopped fresh mint leaves
– 2 tbsp toasted rice powder (for nutty texture)
– 1-2 Thai chilies, finely minced (adjust for heat preference)
– 4-6 butter lettuce leaves (for serving)

Instructions

1. Heat a large skillet over medium-high heat and add vegetable oil.
2. Add ground chicken to the hot skillet, breaking it apart with a spatula into small crumbles.
3. Cook chicken for 5-7 minutes, stirring frequently, until no pink remains and edges begin to brown slightly.
4. While chicken cooks, whisk together lime juice, fish sauce, and sugar in a small bowl until sugar dissolves completely.
5. Transfer cooked chicken to a medium bowl using a slotted spoon, leaving any excess oil in the skillet.
6. Pour the lime juice mixture over the warm chicken and toss to coat evenly.
7. Add sliced red onion, mint leaves, toasted rice powder, and minced chilies to the bowl.
8. Gently fold all ingredients together until well combined.
9. Let the mixture rest for 5 minutes to allow flavors to meld and onions to soften slightly.
10. Arrange butter lettuce leaves on a serving platter or individual plates.
11. Spoon the chicken larb mixture into the lettuce leaves, dividing evenly.

I love how the cool, crisp lettuce cradles the warm, fragrant chicken, creating a beautiful contrast in temperatures and textures. The toasted rice powder adds a subtle crunch that plays against the tender meat, while the mint and lime cut through with their bright, refreshing notes—perfect for wrapping up and eating with your hands, letting each bite feel like a small, personal celebration.

Spicy Pork Larb with Thai Chilies

Holding this warm bowl reminds me how some of the most comforting meals emerge from the simplest moments in the kitchen, like this vibrant larb that comes together with such gentle ease. It’s a dish that feels both nourishing and deeply personal, a quiet celebration of textures and spice. I love how the fresh herbs and toasted rice powder mingle to create something truly special.

Ingredients

– 1 lb ground pork (or ground chicken for a lighter option)
– 2 tbsp vegetable oil (or any neutral oil)
– 3 Thai chilies, minced (adjust quantity for desired heat)
– 2 shallots, thinly sliced
– 2 cloves garlic, minced
– 3 tbsp fish sauce
– 2 tbsp fresh lime juice
– 1 tsp granulated sugar
– 1/4 cup toasted rice powder (toast raw jasmine rice in a dry pan until golden, then grind)
– 1/2 cup mint leaves, roughly torn
– 1/2 cup cilantro leaves, roughly chopped
– 1/4 cup sliced scallions
– Butter lettuce leaves, for serving

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers.
2. Add 1 lb ground pork to the skillet, breaking it apart with a wooden spoon into small crumbles.
3. Cook the pork for 6-8 minutes, stirring occasionally, until no pink remains and it begins to brown slightly.
4. Add 3 minced Thai chilies, 2 sliced shallots, and 2 minced garlic cloves to the skillet.
5. Sauté the mixture for 2-3 minutes, until the shallots soften and become translucent.
6. Stir in 3 tbsp fish sauce, 2 tbsp lime juice, and 1 tsp sugar until fully incorporated.
7. Remove the skillet from heat and let it cool for 2 minutes to prevent the herbs from wilting too much.
8. Fold in 1/4 cup toasted rice powder, which adds a nutty fragrance and subtle crunch.
9. Gently mix in 1/2 cup torn mint leaves, 1/2 cup cilantro leaves, and 1/4 cup sliced scallions.
10. Spoon the larb into a serving bowl and arrange butter lettuce leaves alongside for wrapping.

Really, the magic here is in the contrast—the warm, savory pork against the cool, crisp lettuce, with each bite offering a burst of herbal freshness and a slow-building heat from the chilies. Try serving it family-style with extra lime wedges for squeezing, or pack the leftovers into lettuce cups for a next-day lunch that feels just as vibrant.

Tangy Beef Larb with Lemongrass

Maybe it’s the way the steam rises from the pan, carrying scents of citrus and spice, that makes this dish feel like a quiet conversation with myself. Memories of shared meals drift through the kitchen as I prepare this tangy beef larb, each ingredient a gentle reminder of flavors that comfort and awaken. There’s something deeply soothing about the ritual of chopping lemongrass, toasting rice, and watching ground beef sizzle with purpose.

Ingredients

– 1 lb ground beef (85% lean works well)
– 2 stalks fresh lemongrass, finely minced (use only the tender pale part)
– 3 tbsp fish sauce (or soy sauce for vegetarian option)
– 2 tbsp fresh lime juice (about 1 large lime)
– 1 tbsp toasted rice powder (make your own or find in Asian markets)
– 1 tsp granulated sugar (balances the tanginess)
– ½ cup thinly sliced red onion (soak in cold water to reduce sharpness)
– ¼ cup chopped fresh mint leaves (add more for brightness)
– 2 Thai chilies, finely minced (remove seeds for less heat)
– 1 tbsp vegetable oil (or any neutral oil)

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add 1 lb ground beef to the hot skillet, breaking it apart with a wooden spoon into small crumbles.
3. Cook beef for 5-7 minutes, stirring occasionally, until no pink remains and edges begin to brown slightly.
4. Add 2 stalks minced lemongrass to the skillet and cook for 1 minute until fragrant.
5. Remove skillet from heat and drain any excess fat using a slotted spoon.
6. Transfer beef mixture to a large mixing bowl and let cool for 3 minutes.
7. Add 3 tbsp fish sauce, 2 tbsp lime juice, and 1 tsp sugar to the beef, stirring thoroughly to combine.
8. Sprinkle 1 tbsp toasted rice powder over the mixture and stir until evenly distributed.
9. Fold in ½ cup sliced red onion, ¼ cup mint leaves, and 2 minced Thai chilies.
10. Let the larb rest for 5 minutes to allow flavors to meld before serving.

Gently spoon the warm larb into crisp lettuce cups, where the cool crunch contrasts beautifully with the savory beef. The toasted rice powder adds a subtle nuttiness that plays against the bright lime and herbaceous mint, creating layers of texture in every bite. For a complete meal, serve alongside steamed jasmine rice and extra lime wedges for squeezing over at the table.

Vegan Tofu Larb with Fresh Herbs

Just now, standing in my quiet kitchen with afternoon light filtering through the window, I found myself craving something that felt both nourishing and vibrant—something that would fill the space with fresh scents and gentle textures. Vegan tofu larb, with its bright herbs and satisfying crumble, came to mind like an old friend visiting after too long apart; it’s a dish that comforts without weighing you down, inviting you to slow down and savor each bite.

Ingredients

– 1 (14 oz) block firm tofu, pressed and crumbled (for better texture, press for 15 minutes)
– 2 tbsp vegetable oil, or any neutral oil
– 1/4 cup finely chopped shallot
– 2 tbsp soy sauce, or tamari for gluten-free
– 1 tbsp lime juice, freshly squeezed
– 1 tsp maple syrup, adjust to taste
– 1/2 tsp red pepper flakes, or more for heat
– 1/4 cup chopped fresh mint leaves
– 1/4 cup chopped fresh cilantro
– 2 tbsp toasted rice powder (toast 1 tbsp uncooked jasmine rice in a dry pan over medium heat for 5 minutes until golden, then grind)
– Lettuce leaves, for serving (butter lettuce works well)

Instructions

1. Press the tofu block between paper towels with a heavy pan on top for 15 minutes to remove excess water, then crumble it into small pieces with your hands.
2. Heat 2 tbsp vegetable oil in a large skillet over medium heat until it shimmers, about 1 minute.
3. Add the crumbled tofu to the skillet and cook for 8–10 minutes, stirring occasionally, until it turns lightly golden and dry.
4. Stir in 1/4 cup finely chopped shallot and cook for 2 minutes until softened and fragrant.
5. Pour in 2 tbsp soy sauce, 1 tbsp lime juice, 1 tsp maple syrup, and 1/2 tsp red pepper flakes, mixing well to coat the tofu evenly.
6. Remove the skillet from heat and let it cool for 3 minutes to allow flavors to meld.
7. Gently fold in 1/4 cup chopped mint, 1/4 cup chopped cilantro, and 2 tbsp toasted rice powder until just combined.
8. Spoon the tofu mixture into lettuce leaves for serving. Really, the crisp lettuce cups cradle the warm, fragrant filling in a way that feels both playful and wholesome, with the herbs lending a bright, almost floral note that dances alongside the subtle heat.

Crispy Duck Larb with Peanut Garnish

Often, I find myself craving something that balances crispiness with softness, heat with freshness—a dish that feels both comforting and exciting. On evenings like this, when the light fades early and the kitchen feels like a sanctuary, I turn to this crispy duck larb, where the rich, crackling duck meets the bright, herbal notes of mint and lime. It’s a meal that invites you to slow down, to savor each bite as the day unwinds.

Ingredients

• 1 lb duck breast, skin on (pat dry for crispier skin)
• 2 tbsp vegetable oil (or any neutral oil)
• 1/4 cup roasted peanuts, chopped (for garnish and crunch)
• 1/4 cup fresh mint leaves, torn (adds a refreshing burst)
• 2 tbsp fresh lime juice (from about 1 lime, adjust for brightness)
• 1 tbsp fish sauce (adds savory depth)
• 1 tsp sugar (balances acidity)
• 1/2 tsp red pepper flakes (for mild heat, increase if desired)
• 1/4 cup sliced shallots (thinly sliced for texture)

Instructions

1. Score the duck breast skin in a crosshatch pattern, cutting about 1/4 inch deep without piercing the meat, to help render fat evenly.
2. Heat a large skillet over medium-low heat for 2 minutes, then add the duck breast skin-side down to cold-render the fat slowly.
3. Cook the duck skin-side down for 10–12 minutes, pressing gently with a spatula, until the skin is golden brown and crispy.
4. Flip the duck breast and cook for 4–5 minutes on the other side until the internal temperature reaches 165°F for food safety.
5. Transfer the duck to a cutting board and let it rest for 5 minutes to allow juices to redistribute for tenderness.
6. While the duck rests, pour off all but 1 tablespoon of duck fat from the skillet, reserving the rest for another use if desired.
7. Thinly slice the shallots and add them to the skillet, sautéing over medium heat for 3–4 minutes until softened and lightly browned.
8. In a small bowl, whisk together the lime juice, fish sauce, sugar, and red pepper flakes until the sugar dissolves completely.
9. Slice the rested duck breast into thin strips, ensuring each piece includes some crispy skin for texture contrast.
10. In a large bowl, combine the duck strips, sautéed shallots, torn mint leaves, and the lime juice mixture, tossing gently to coat evenly.
11. Sprinkle the chopped peanuts over the top just before serving to maintain their crunch.

What makes this dish so memorable is the way the crispy, savory duck mingles with the zesty lime and cool mint, creating layers of texture that dance on the tongue. Serve it nestled in butter lettuce cups for a handheld meal, or alongside steamed jasmine rice to soak up every last drop of the vibrant dressing.

Mixed Seafood Larb with Cilantro

Now, as the afternoon light slants across my kitchen counter, I find myself drawn to the memory of coastal markets, the briny scent of fresh seafood mingling with earthy herbs. This mixed seafood larb feels like a conversation between ocean and garden, a gentle dance of textures and flavors that comforts more than it excites.

Ingredients

– 1 lb mixed seafood (shrimp, scallops, squid), chopped into ½-inch pieces
– 2 tbsp vegetable oil (or any neutral oil)
– 3 tbsp fresh lime juice
– 1 tbsp fish sauce
– 1 tsp granulated sugar
– 2 shallots, thinly sliced
– 2 Thai chilies, minced (adjust for heat preference)
– ½ cup fresh cilantro leaves, roughly chopped
– ¼ cup fresh mint leaves, torn
– 2 tbsp toasted rice powder
– 4 butter lettuce leaves, for serving

Instructions

1. Pat the mixed seafood completely dry with paper towels to ensure proper searing.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add seafood to the hot skillet in a single layer, cooking for 2 minutes without stirring.
4. Flip each piece of seafood and cook for another 1-2 minutes until opaque and lightly browned.
5. Transfer cooked seafood to a large mixing bowl, spreading it out to cool slightly.
6. In a small bowl, whisk together lime juice, fish sauce, and sugar until the sugar dissolves completely.
7. Add sliced shallots and minced Thai chilies to the dressing, stirring to combine.
8. Pour the dressing over the warm seafood, tossing gently to coat every piece.
9. Fold in cilantro leaves and torn mint leaves until evenly distributed.
10. Sprinkle toasted rice powder over the mixture, tossing once more to incorporate.
11. Arrange butter lettuce leaves on a serving platter as edible cups.
12. Spoon the seafood larb into the lettuce cups, dividing evenly among them.

Just moments after assembling, the lettuce cups begin to soften slightly at the edges, creating a delicate vessel that yields with each bite. The toasted rice powder adds a subtle crunch that contrasts beautifully with the tender seafood, while the herbs release their fragrance in waves—first the bright cilantro, then the cooling mint. For a different experience, try serving it over warm jasmine rice, where the flavors meld into something deeper, more comforting.

Zesty Turkey Larb with Lime Zest

Beneath the gentle hum of the afternoon, I find myself drawn back to this simple, vibrant dish—a quiet celebration of fresh flavors that always feels like coming home. Zesty turkey larb, with its bright lime zest, is the kind of meal that slows time, inviting you to savor each moment and each bite.

Ingredients

• 1 lb ground turkey (or ground chicken for variation)
• 2 tbsp vegetable oil (or any neutral oil)
• 1/4 cup fresh lime juice (about 2 limes)
• 1 tsp lime zest (finely grated)
• 2 tbsp fish sauce (adjust to preference)
• 1 tsp granulated sugar
• 1/2 cup thinly sliced red onion
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh cilantro
• 2 tbsp toasted rice powder (for nutty crunch)
• 1-2 Thai chilies, minced (optional, for heat)

Instructions

1. Heat a large skillet over medium-high heat until a drop of water sizzles upon contact.
2. Add 2 tablespoons of vegetable oil to the skillet, swirling to coat the surface evenly.
3. Place 1 pound of ground turkey in the skillet, breaking it apart with a spatula into small crumbles.
4. Cook the turkey for 6-8 minutes, stirring occasionally, until no pink remains and the edges begin to turn golden brown.
5. Tip: Avoid overcrowding the pan to ensure the turkey browns properly rather than steaming.
6. Transfer the cooked turkey to a medium mixing bowl, spreading it out slightly to cool faster.
7. In a small bowl, whisk together 1/4 cup fresh lime juice, 1 teaspoon lime zest, 2 tablespoons fish sauce, and 1 teaspoon granulated sugar until the sugar dissolves completely.
8. Pour the lime mixture over the warm turkey, tossing gently to coat every crumble.
9. Tip: Mixing the dressing with warm turkey helps the flavors absorb more deeply.
10. Add 1/2 cup thinly sliced red onion, 1/4 cup chopped fresh mint, 1/4 cup chopped fresh cilantro, 2 tablespoons toasted rice powder, and minced Thai chilies if using.
11. Fold all ingredients together until evenly distributed, taking care not to crush the herbs.
12. Tip: Toasting rice powder in a dry pan until fragrant before using enhances its nutty aroma.
13. Let the larb rest for 5 minutes to allow the flavors to meld before serving.

How the tender turkey crumbles mingle with the sharp lime and herbs, creating a texture that is both light and satisfying. Serve it nestled in butter lettuce cups for a handheld meal, or alongside steamed jasmine rice to soak up every last drop of the zesty dressing.

Larb Salad Rolls with Rice Paper

Musing on the gentle art of wrapping food, these larb salad rolls feel like edible envelopes carrying stories from another kitchen. The crisp rice paper becomes a translucent canvas for the vibrant filling within, each roll a self-contained world of texture and flavor. There’s something quietly meditative about the process of assembling them, one by one.

Ingredients

– 8 rice paper wrappers (keep covered with damp towel to prevent cracking)
– 1 lb ground chicken (pork or turkey work well too)
– 1 tbsp vegetable oil (or any neutral oil)
– 2 tbsp fish sauce (soy sauce for vegetarian option)
– 2 tbsp lime juice (freshly squeezed for brightest flavor)
– 1 tsp sugar (balances the acidity)
– 1/4 cup mint leaves (whole leaves for best presentation)
– 1/4 cup cilantro leaves (stems removed)
– 1/2 cup shredded carrots (matchstick cut for even texture)
– 1/4 cup thinly sliced red onion (soak in cold water to reduce sharpness)
– 2 tbsp toasted rice powder (toast raw rice in dry pan until golden, then grind)
– 1 Thai chili, minced (remove seeds for less heat)

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until it shimmers.
2. Add ground chicken and cook for 5-7 minutes, breaking it up with a spatula until no pink remains.
3. Transfer cooked chicken to a bowl and let cool for 10 minutes until warm but not hot.
4. Combine fish sauce, lime juice, and sugar in a small bowl, stirring until sugar dissolves completely.
5. Pour dressing over cooled chicken and mix thoroughly to coat every piece.
6. Fold in mint leaves, cilantro leaves, shredded carrots, sliced red onion, toasted rice powder, and minced chili.
7. Fill a large pie plate or baking dish with warm water (about 110°F).
8. Dip one rice paper wrapper into the water for 8-10 seconds until pliable but still slightly firm.
9. Lay the softened wrapper flat on a clean cutting board or plate.
10. Place 1/4 cup of the larb mixture in the center of the wrapper, shaping it into a horizontal rectangle.
11. Fold the bottom edge of the wrapper over the filling, then fold in the sides tightly.
12. Roll upward firmly but gently to create a tight cylinder, sealing the top edge.
13. Repeat the dipping and rolling process with remaining wrappers and filling.
14. Arrange completed rolls on a serving plate without touching to prevent sticking.

Here the crisp vegetables provide satisfying crunch against the tender seasoned chicken, while the rice paper offers just enough resistance before yielding. Serve these rolls with extra lime wedges for squeezing, or arrange them artfully on a platter with lettuce cups for a interactive dining experience that invites hands and conversation.

Larb Stuffed Bell Peppers

Lately, I’ve been craving the kind of meal that feels like a warm embrace, something that bridges the gap between comforting familiarity and exciting new flavors. This recipe came to me on one of those quiet afternoons when the kitchen becomes a sanctuary, a place to slowly piece together ingredients until they become more than the sum of their parts. It’s a gentle fusion, a little project for the soul as much as for the stomach.

Ingredients

• 4 large bell peppers, any color (choose ones with flat bottoms for stability)
• 1 lb ground chicken (or ground turkey for a leaner option)
• 1/4 cup fresh lime juice (about 2-3 limes, fresh is best for brightness)
• 2 tbsp fish sauce (this is the salty backbone, don’t skip it)
• 1 tbsp toasted rice powder (toast raw jasmine rice in a dry pan until golden, then grind)
• 1/2 cup thinly sliced red onion (soak in ice water for 5 minutes to mellow the bite)
• 1/4 cup chopped fresh mint (adds a cool, refreshing note)
• 1/4 cup chopped fresh cilantro (for a vibrant, herby finish)
• 1-2 Thai chilies, finely minced (seeds removed for less heat, adjust to your preference)
• 1 tbsp neutral oil, like avocado or vegetable oil (for sautéing)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice the tops off the bell peppers, remove the seeds and membranes, and place them cut-side up on the prepared baking sheet.
3. Heat 1 tbsp of neutral oil in a large skillet over medium-high heat until it shimmers.
4. Add the ground chicken to the hot skillet and cook for 6-8 minutes, breaking it up with a spatula, until it is no longer pink and is cooked through.
5. Tip: If there is excess liquid in the pan, drain it off to keep the filling from becoming soggy.
6. Transfer the cooked chicken to a large mixing bowl and let it cool for 5 minutes.
7. Add the fresh lime juice, fish sauce, and toasted rice powder to the bowl with the chicken, stirring thoroughly to combine.
8. Tip: Toasting your own rice powder enhances the nutty, aromatic quality that defines this dish.
9. Gently fold in the thinly sliced red onion, chopped mint, chopped cilantro, and minced Thai chilies until everything is evenly distributed.
10. Spoon the larb mixture evenly into the prepared bell pepper shells, packing it gently.
11. Bake the stuffed peppers in the preheated oven for 20-25 minutes, until the pepper walls are tender and slightly wrinkled at the edges.
12. Tip: For a bit of color and extra texture, you can broil the peppers for the final 1-2 minutes to lightly char the tops.
13. Remove the baking sheet from the oven and let the peppers rest for 5 minutes before serving.

A tender bell pepper gives way to a filling that is at once bright, savory, and deeply aromatic. The toasted rice powder offers a subtle, nutty crunch against the soft, seasoned chicken, while the fresh herbs lift each bite with their cooling presence. I love serving these nestled on a bed of crisp lettuce leaves, with extra lime wedges on the side for squeezing over just before eating.

Larb Lettuce Cups with Crunchy Vegetables

Often, the simplest meals speak the loudest, especially when fresh ingredients come together in a quiet kitchen. On days like this, I find myself reaching for crisp lettuce leaves and vibrant vegetables, creating something that feels both nourishing and deeply personal. There’s a gentle rhythm to preparing these cups that settles the mind and awakens the senses.

Ingredients

– 1 lb ground chicken (or ground turkey for variation)
– 8 large butter lettuce leaves (rinsed and patted dry)
– 1 cup shredded carrots (about 2 medium carrots)
– 1 cup thinly sliced cucumber (peeled if desired)
– 1/4 cup chopped fresh mint leaves (stems removed)
– 1/4 cup chopped fresh cilantro (stems removed)
– 3 tbsp fresh lime juice (from about 2 limes)
– 2 tbsp fish sauce (or soy sauce for gluten-free)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp granulated sugar (adjust to sweetness preference)
– 1/2 tsp red pepper flakes (reduce for milder heat)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb ground chicken to the hot skillet, breaking it apart with a wooden spoon into small crumbles.
3. Cook the chicken for 5-7 minutes, stirring occasionally, until no pink remains and the meat is lightly browned.
4. Tip: If excess liquid accumulates, drain it from the skillet for better browning.
5. Reduce heat to low and stir in 3 tbsp lime juice, 2 tbsp fish sauce, 1 tsp sugar, and 1/2 tsp red pepper flakes.
6. Simmer the mixture for 2 minutes, stirring constantly, until the sauces are fully incorporated.
7. Remove the skillet from heat and let the larb cool for 5 minutes to absorb flavors.
8. Tip: Cooling slightly prevents the lettuce from wilting when assembled.
9. Gently fold in 1/4 cup mint and 1/4 cup cilantro until evenly distributed.
10. Arrange 8 butter lettuce leaves on a serving platter, cupped side up.
11. Divide the warm larb mixture evenly among the lettuce cups using a spoon.
12. Top each cup with 1 cup shredded carrots and 1 cup sliced cucumber.
13. Tip: For extra crunch, add the vegetables just before serving to maintain texture.
14. Serve immediately while the larb is still slightly warm.

During your first bite, notice how the cool, crisp lettuce contrasts with the warm, savory chicken. The fresh herbs brighten each mouthful while the crunchy vegetables provide satisfying texture. For a creative twist, serve these alongside steamed jasmine rice or wrap any leftovers in rice paper for next-day lunches.

Larb Quinoa Bowl with Cucumber Ribbons

Often, the most comforting meals are born from quiet afternoons in the kitchen, when the gentle sizzle of the stove and the rhythmic chop of the knife become a kind of meditation. This bowl, with its warm, savory quinoa and bright, crisp vegetables, feels like a soft embrace at the end of a long day.

Ingredients

– 1 cup quinoa, rinsed well to remove bitterness
– 1 ¾ cups water
– 1 lb ground chicken (or ground turkey for a leaner option)
– 3 tbsp fresh lime juice (from about 1 ½ limes)
– 2 tbsp fish sauce (or soy sauce for a vegetarian version)
– 1 tbsp maple syrup (or honey, to balance the acidity)
– 2 tsp chili flakes (adjust for your preferred heat level)
– ½ cup fresh mint leaves, roughly chopped
– ½ cup fresh cilantro leaves, roughly chopped
– 1 large cucumber, peeled into ribbons with a vegetable peeler
– ¼ cup thinly sliced red onion, soaked in cold water for 5 minutes to mellow the sharpness

Instructions

1. Combine the rinsed quinoa and water in a medium saucepan over high heat.
2. Bring the quinoa and water to a rolling boil, then immediately reduce the heat to low and cover the saucepan with a tight-fitting lid.
3. Simmer the quinoa for exactly 15 minutes, then remove the saucepan from the heat and let it stand, covered, for 5 more minutes to steam.
4. Fluff the cooked quinoa gently with a fork to separate the grains and transfer it to a large mixing bowl to cool slightly.
5. While the quinoa cooks, heat a large non-stick skillet over medium-high heat for 1 minute until a drop of water sizzles upon contact.
6. Add the ground chicken to the hot, dry skillet, breaking it apart with a wooden spoon into small crumbles.
7. Cook the chicken for 6-8 minutes, stirring occasionally, until it is fully cooked through and no longer pink.
8. Transfer the cooked chicken to the bowl with the quinoa, allowing the residual heat to warm the grains further.
9. In a small bowl, whisk together the lime juice, fish sauce, maple syrup, and chili flakes until the maple syrup is fully dissolved.
10. Pour the dressing over the quinoa and chicken mixture, tossing gently with a spatula to coat everything evenly.
11. Fold in the chopped mint, cilantro, cucumber ribbons, and drained red onion until just combined.
12. Let the bowl sit for 2-3 minutes to allow the flavors to meld together before serving.

Crisp cucumber ribbons and fresh herbs provide a cool, refreshing contrast to the warm, savory quinoa and spiced chicken. The texture is wonderfully varied—soft grains, tender meat, and crunchy vegetables all in one bite. For a beautiful presentation, serve it in a shallow bowl and garnish with an extra sprinkle of herbs and a lime wedge on the side.

Grilled Fish Larb with Dill

Wandering through the flavors of this season, I found myself drawn to the gentle dance of herbs and grilled fish, a quiet meal that feels like autumn’s soft whisper. This grilled fish larb with dill brings together smoky char and fresh brightness in a way that settles the soul, perfect for those reflective evenings when the world slows down. It’s a dish that invites you to pause and savor each bite, much like journaling alone with a warm cup of tea.

Ingredients

• 1 lb white fish fillets (such as cod or tilapia), patted dry for even grilling
• 2 tbsp olive oil (or any neutral oil), for brushing
• 1/2 cup fresh dill, chopped (add more for extra herbaceous notes)
• 1/4 cup fresh mint leaves, torn (adjust to taste)
• 1/4 cup red onion, thinly sliced (soak in ice water to mellow sharpness)
• 2 tbsp fish sauce (use gluten-free if needed)
• 1 tbsp lime juice (freshly squeezed for best flavor)
• 1 tsp toasted rice powder (toast raw rice in a dry pan until golden, then grind)
• 1/2 tsp red pepper flakes (reduce for milder heat)
• 1/4 tsp salt (fine sea salt preferred)

Instructions

1. Preheat a grill or grill pan to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.
2. Brush both sides of the fish fillets evenly with olive oil, ensuring full coverage for a crisp exterior.
3. Place the fish on the hot grill and cook for 4–5 minutes, until grill marks appear and the edges turn opaque.
4. Flip the fish carefully using a spatula and grill for another 3–4 minutes, until the flesh flakes easily with a fork and reaches an internal temperature of 145°F.
5. Transfer the grilled fish to a cutting board and let it rest for 2 minutes to redistribute juices, then flake it into bite-sized pieces with a fork.
6. In a medium bowl, combine the flaked fish, chopped dill, torn mint, and red onion, tossing gently to mix without breaking the fish too much.
7. Drizzle the fish sauce and lime juice over the mixture, stirring to coat all ingredients evenly for balanced seasoning.
8. Sprinkle in the toasted rice powder, red pepper flakes, and salt, folding everything together until well incorporated.
9. Let the larb sit for 5 minutes at room temperature to allow the flavors to meld, tasting once to adjust seasoning if needed.

Now, the larb rests with a tender flakiness from the fish, punctuated by the dill’s grassy notes and a subtle crunch from the toasted rice. Serve it nestled in butter lettuce cups for a light meal, or alongside steamed jasmine rice to soak up the tangy dressing, letting each mouthful tell a story of quiet comfort.

Thai Basil Larb Stir-Fry

Remembering how the steam rose from the wok that evening, I find myself returning to this dish when the world feels too loud, when I need something that grounds me in both spice and comfort. Really, it’s the fragrance of toasted rice and basil that pulls me back, a quiet ritual of chopping and sizzling that slows the clock. Restorative in its balance of bright, herbal notes and savory depth, this stir-fry feels like a deep breath for the soul.

Ingredients

– 1 lb ground chicken (or ground turkey for a leaner option)
– 2 tbsp vegetable oil (or any neutral oil)
– 3 cloves garlic, minced
– 2 Thai chilies, finely sliced (remove seeds for less heat)
– 1 tbsp fish sauce
– 1 tbsp soy sauce
– 1 tsp sugar
– 1 cup fresh Thai basil leaves
– 1 tbsp toasted rice powder (toast jasmine rice in a dry pan until golden, then grind)
– 2 tbsp lime juice (from about 1 lime)
– ¼ cup sliced red onion (soak in cold water for 5 minutes to mellow sharpness)
– ¼ cup mint leaves, for garnish

Instructions

1. Heat a large skillet or wok over medium-high heat until a drop of water sizzles and evaporates on contact.
2. Add 2 tbsp vegetable oil and swirl to coat the surface evenly.
3. Add 1 lb ground chicken, breaking it apart with a spatula into small crumbles.
4. Cook the chicken for 5–7 minutes, stirring occasionally, until no pink remains and edges turn lightly golden.
5. Push the chicken to one side of the pan and add 3 cloves minced garlic and 2 sliced Thai chilies to the empty space.
6. Sauté the garlic and chilies for 30–45 seconds, just until fragrant but not browned.
7. Stir the chicken together with the garlic and chilies until fully combined.
8. Pour in 1 tbsp fish sauce and 1 tbsp soy sauce, drizzling evenly over the mixture.
9. Sprinkle 1 tsp sugar over the stir-fry and toss to coat all ingredients.
10. Add 1 cup Thai basil leaves and stir gently until the leaves wilt, about 1 minute.
11. Remove the pan from heat and stir in 1 tbsp toasted rice powder, 2 tbsp lime juice, and ¼ cup sliced red onion.
12. Taste and adjust seasoning if needed, keeping in mind the fish sauce adds saltiness.
13. Transfer to a serving plate and garnish with ¼ cup mint leaves. Sometimes the crunch of toasted rice against the tender chicken makes me pause, each bite a mix of citrusy sharpness and earthy warmth. Serve it over jasmine rice, or spoon it into crisp lettuce cups for a textural contrast that feels both playful and deeply satisfying.

Coconut Milk Larb with Jasmine Rice

Folding back the pages of my kitchen journal, I remember how this dish came to be—a quiet afternoon when the rain tapped gently against the window, and I longed for something both comforting and bright, something that could hold the warmth of memories in each spoonful.

Ingredients

• 1 lb ground chicken (or turkey for a leaner option)
• 1 (13.5 oz) can coconut milk (full-fat for creaminess)
• 1 cup jasmine rice, rinsed until water runs clear
• 2 tbsp fish sauce (or soy sauce for a vegetarian twist)
• 1 tbsp lime juice, freshly squeezed
• 1 tsp red pepper flakes (adjust for spice preference)
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh cilantro
• 2 tbsp vegetable oil (or any neutral oil)
• 1/2 cup diced red onion
• 2 cloves garlic, minced

Instructions

1. Rinse 1 cup jasmine rice under cold water in a fine-mesh strainer until the water runs clear, about 1 minute, to remove excess starch for fluffier grains.
2. Combine the rinsed rice with 1 1/2 cups water in a medium saucepan, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed.
3. Remove the rice from heat, let it stand covered for 5 minutes, then fluff with a fork to separate the grains.
4. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
5. Add 1/2 cup diced red onion and 2 cloves minced garlic to the skillet, sauté for 2-3 minutes until fragrant and softened.
6. Add 1 lb ground chicken to the skillet, breaking it up with a spatula, and cook for 5-7 minutes until no pink remains, stirring occasionally.
7. Pour in the entire can of coconut milk, stirring to combine, and bring to a gentle simmer over medium heat.
8. Stir in 2 tbsp fish sauce and 1 tsp red pepper flakes, simmer for 3-4 minutes until the sauce thickens slightly.
9. Remove the skillet from heat, then stir in 1 tbsp lime juice, 1/4 cup chopped mint, and 1/4 cup chopped cilantro until evenly distributed.

Soft and creamy from the coconut milk, the larb cradles the fluffy jasmine rice with a gentle heat that lingers, inviting you to scoop it into lettuce cups for a crisp contrast or top with extra herbs for a garden-fresh finish.

Conclusion

Clearly, with 25 delicious Thai larb variations, you have endless ways to enjoy this vibrant dish! We hope these recipes inspire your next kitchen adventure. Try one (or several!) and let us know which version becomes your favorite in the comments below. Don’t forget to share this tasty roundup with fellow food lovers on Pinterest!