Laab Kai chicken salad (ลาบไก่)

Cook Time: 20 minutes
Total Time: 20 minutes
Course: main course
Cuisine: Thai
Servings: 2
Author: Junya Bakker-Momai

What you'll need:

  • 150 ml water
  • 0,5 cube chicken stock
  • 350 g (vegetarian) chicken mince
  • 2,5 tbsp jasmine rice (for 2 tbsp roasted rice powder)
  • 1 spring onion
  • 0,5 red onion
  • 4 sprigs cilantro
  • 5 sprigs mint (about 20 leaves)
  • 1,5 tbsp So Thai Fish Sauce
  • 1,5 tbsp sugar
  • 2 tbsp lime juice
  • 1 tbsp ground chilli powder (Want it less spicy? use 1/2 tbsp)
  • 1 baby romaine lettuce


  • 2 sprigs extra mint
  • 1 fresh red chilli (optional)

This is how you make it:

  • Add 150 ml water and ½ chicken stock cube in a (stir-fry) pan and heat it over medium-high heat. Stir in the chicken mince until the chicken is cooked and the water has evaporated. This takes about 5 minutes. Then turn off the cooker and leave the chicken to cool.  
  • Meanwhile, make the roasted rice powder from the jasmine rice. Put the raw rice in a frying pan without oil and heat it over a low heat. Stir the rice regularly. When the rice is brown, it is roasted. Crush the roasted rice into a powder in a mortar and set aside.
  • Take the cooled chicken mince and put it in a bowl. Cut the spring onion into rings, chop the red onion and finely chop the cilantro and mint leaves with a knife. Add this to the chicken together with the toasted rice powder, fish sauce, sugar and lime juice. Mix well and finally add the chilli powder.
  • The most important step in this recipe: taste! Want the Laab a bit saltier? Then add some fish sauce. The sugar will make it sweeter (and less spicy if you accidentally used too much chilli powder).
  • Prepare the plate. Spoon the Laab into the baby romaine lettuce leaves so that each lettuce leaf forms a bowl. Decorate with a little mint and fresh chilli pepper.
    Enjoyl! (ทานให้อร่อยนะคะ)