Mushroom & Chiken Larb
A lighter, aromatic take on the classic Lao–Thai larb, this dish combines minced chicken and finely chopped mushrooms to create a balanced, plant-forward texture that’s both savoury and fresh. The mixture is stir-fried with fragrant aromatics lemongrass, ginger, shallots, garlic and makrut lime leaf then tossed in a bright dressing of lime juice, fish sauce, soy and a touch of palm sugar.
- 30 min
- NOT TOO TRICKY
- 4
- MILK
Estimated Nutrition per Portion
Estimated Nutrition per Portion
- 360 kcal Calories
- 32 g Protein
- 18 g Carbs
- 18 g Fat
- 3 g Fibre
- 4 g Sugar
Ingredients
| Quantity | Prep Instructions | ||
| Imperial | Metric | ||
| For the dressing | |||
| Palm sugar (or brown sugar) | 2 tbsp | 30 ml | Finely chopped |
| Soy sauce | 2 tbsp | 30 ml | |
| Fish sauce | 2 tbsp | 30 ml | |
| Lime juice | 2 oz | 60 ml | |
| White pepper | 1 tbsp | 5 ml | |
| For the Larb | |||
| Red onion | 1/2 each | Thinly sliced | |
| Lime juice | 1 each | Juiced | |
| Thai Sticky or short grain rice | 3 tbsp | 45 ml | Uncooked |
| Vegetable oil | 2 oz | 60 ml | Coarsely chopped |
| Button or shiitake mushroom | 1 lb | 450 g | |
| Ground Chiken | 1 lb | 450 g | |
| Garlic | 1 tbsp | 15 ml | Finely chopped |
| Ginger | 2 tbsp | 30 ml | Finely chopped |
| Shallots | 2 each | Finely chopped | |
| Lemongrass | 2 each | Finely chopped | |
| Makrut lime leaf | 5 each | Finely chopped | |
| Thai bird's eye chili | 1/2- 1 each | Finely chopped | |
| Rice powder | 1-2 tbsp | 15-30 ml | Toasted |
| Scallions | 1/2 cup | 125 ml | Thinly sliced |
| Cilantro | 1/2 cup | 125 ml | Shredded |
| Mint | 1/4 cup | 62,5 ml | Shredded |
| Thai Basil | 1/4 cup | 62,5 ml | Shredded |
| Persian cucumber | 3 each | Sliced lengthwise | |
| Baby romaine lettuce | 12-20 leaves | ||
| Cilantro and mint | To garnish, as needed | ||
| Lime wedges | To garnish, as needed | ||
Method
- Mix together the sugar, soy sauce, fish sauce, lime juice and white pepper in a small bowl.
- Toss the red onion slices with lime juice and let sit while you prepare the larb.
- In a hot, dry wok, toast the rice until lightly golden and aromatic. Crush to a coarse powder using a mortar and pestle; set aside.
- Heat 1 oz of vegetable oil in the wok until just beginning to smoke. Add the mushrooms and stir-fry until cooked through, dry, and lightly browned.
- Add the ground chicken and continue stir-frying until thoroughly cooked. Remove the chicken–mushroom mixture from the wok and set aside.
- Add the remaining oil to the wok. Add garlic, ginger, shallots, lemongrass, makrut lime leaves, and half of the chili. Stir-fry until very fragrant, being careful not to burn.
- Return the chicken–mushroom mixture to the wok and stir-fry with the aromatics until very hot.
- Stir the dressing into the mixture. Add herbs, adjust seasoning with additional fish sauce, lime juice, or chili if desired.
- Mix in the ground rice powder. Serve in a large bowl surrounded by sliced cucumber, red onion, and lettuce leaves. Garnish with cilantro, mint, and lime wedges.
- To serve: Lettuce leaves, lime wedges, mint and cilantro.
- Pro Tip: Rice powder is a binding ingredient to soak up all the juices, add this to the meat ingredients.
