Larb Lettuce Cups #ImprovCooking

Larb Lettuce Cups are a Thai  style  ground chicken  appetizer with herbs, flavored with peanuts and the traditional  flavors of  hot,  sour, salty,  and sweet.
Larb Lettuce Cups

Larb Lettuce Cups

By Sue Lau | Palatable Pastime

Larb Lettuce Cups are my recipe of the day with the blogging group Improv Cooking Challenge. We get together once a  month to  create a recipe utilizing two very specific ingredients. This month the options were putting meat and nuts together into one recipe.

Larb Lettuce Cups

This recipe  has been in my files for a  little while, so I am  glad to be able  to share it  with you.

It is pretty much  low carb, as the traditional  recipe  uses  ground  rice in it as a thickener. I have opted  to  use peanut flour/meal in this one. It does double duty  to  thicken and  add the  nutty flavor you want without added starch.

Being  low carb,  I also utilized stevia, which is  one of my sugarless sweeteners  of  choice that I use. You can use brown sugar if it  doesn’t matter to you.

While this is listed as an appetizer  I would actually  eat this for  my dinner,  where it  serves two. I love having  light foods  like  this when  the  weather warms and I don’t want a heavy meal.

Improv Cooking Challenge
Check out what the other bloggers have made!

Improv Cooking Challenge: May 2020

Ingredients: Meat and Nuts

Lemongrass Paste

Larb Lettuce Cups

Larb Lettuce Cups

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Larb Lettuce Cups

Larb Lettuce Cups

Sue Lau
No ratings yet
Prep Time 10 minutes
Cook Time 15 minutes
Course Appetizer
Cuisine Asian, Thai


Larb Chicken:

  • 1 pound ground chicken
  • 2 tablespoons oil
  • 1 tablespoon lemongrass paste
  • 1 cup chopped red onion
  • 2 teaspoons ginger
  • 1 tablespoon fish sauce
  • 3 tablespoons lime juice
  • 1 tablespoon soy sauce
  • 1 teaspoon dried red chili flakes
  • 2 teaspoons garlic
  • 1/4 cup peanut meal
  • 1 tablespoon stevia granular or other sweetener to taste


  • mint
  • cilantro
  • basil
  • lime wedges
  • lettuce leaves


  • Brown and crumble ground chicken in the oil with the lemongrass paste, red onion and ginger.
  • Stir in the remaining larb ingredients and simmer a few minutes until mostly dry.
  • Serve larb on lettuce leaves topped with herbs and a squeeze of lime.


From the kitchen of
Tried this recipe?Let us know how it was!

Larb Lettuce Cups
Carbon Steel Wok Set

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5 responses

  1. I’m with you! I love appetizers as a light dinner sometimes. This looks so delicious, I think larb needs to be on my menu, and stat.

  2. Now I have reason to use ground chicken. I want to try this with my current favorite Sweet soy sauce and leave out the sweetener. hmmmm I love an appetizer as dinner anyway.

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