Larb Gai Tom
Larb Gai Tom” (sometimes spelled Laab Gai Tom or Larb Gai Thod) is a Thai dish — larb meaning a minced meat salad, gai meaning chicken, and tom meaning boiled.So instead of the more common larb gai (which uses cooked ground chicken tossed with herbs, lime juice, fish sauce, and roasted rice powder), larb gai tom often refers to a version where the chicken is simmered in seasoned broth — giving it a slightly soupy, comforting character.The usual ingredients are:Minced chicken Fish saucelime juice, and chili flakes for seasoningMint leaves, sliced shallots, and chopped cilantroToasted ground rice for nutty textureSometimes a bit of lemongrass or kaffir lime leaf in the brothIt’s typically eaten with sticky rice and fresh vegetables.
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Ingredients
For the chicken and broth
- 1 pound ground chicken
- 4 cups chicken stock or water
- 2 stalks lemongrass , smashed and cut into large pieces
- 3 kaffir lime leaves (optional, torn)
- 1 small shallot , thinly sliced
- 1 tablespoon fish sauce
- ½ teaspoon salt
- ½ teaspoon sugar (optional)
For seasoning (after cooking)
- 3–4 tablespoons fish sauce (adjust to taste)
- 2–3 tablespoons lime juice (or to taste)
- 1–2 teaspoons chili flakes (Thai roasted chili flakes if possible)
- 3 tablespoons toasted ground rice (dry-toast glutinous rice, then grind coarsely)
- ½ cup fresh mint leaves
- 2–3 tablespoons cilantro chopped
- 1–2 tablespoons green onion chopped
For serving
- Sticky rice or jasmine rice
- Fresh cabbage leaves
- cucumber
- long beans
- Thai basil
Instructions
- In a medium pot, bring the chicken stock to a gentle boil. Add lemongrass, kaffir lime leaves, and shallots. Simmer for 2–3 minutes to infuse the flavors.
- Add the ground chicken and stir gently to separate into small pieces. Simmer until just cooked through, about 5 minutes.
- Stir in 1 tablespoon fish sauce, salt, and optional sugar. Simmer another minute, then remove from heat. Let it cool slightly—this helps preserve the fresh flavors when mixing later.
- Remove the lemongrass and lime leaves. Taste the broth—it should be savory but not too salty. Stir in chili flakes, additional fish sauce, lime juice, and toasted rice powder. Adjust the balance of salty, sour, and spicy to your liking.
- Just before serving, mix in mint, cilantro, and green onion. You can add them all to the soup or reserve some for sprinkling on top.
- Ladle into bowls while warm. Serve with sticky rice and fresh vegetables for a perfect balance of textures.
Prep and store the toasted rice in advance.
What to do: In a dry skillet over medium heat, toast 2–3 tablespoons of uncooked sticky rice (or regular jasmine rice) until it turns golden brown and aromatic. Cool, then grind coarsely in a mortar and pestle or a spice grinder.
Storage: Keep it in an airtight jar at room temperature for up to a month.
Why: This step adds the signature nutty aroma to larb—and doing it in advance saves about 5 minutes of active cooking time.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 317kcal (16%)Carbohydrates: 23g (8%)Protein: 28g (56%)Fat: 12g (18%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 105mg (35%)Sodium: 2127mg (92%)Potassium: 1039mg (30%)Fiber: 1g (4%)Sugar: 6g (7%)Vitamin A: 429IU (9%)Vitamin C: 6mg (7%)Calcium: 50mg (5%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
