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+ servings
Laab Kai (Thai Chicken Salad)
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Laab kai is a very fragrant, tangy, fat-free chicken salad that is perfect for the summer. It can also be made with beef, pork, duck, fish or shrimp.
Course: Salad
Cuisine: Asian, Thai
Servings: 4 people
Author: Vera Abitbol
Ingredients
  • 4 chicken thighs , boneless
  • 1 bunch cilantro
  • 1 bunch Thai basil
  • 4 scallions
  • 1 small red onion
  • 2 sticks lemongrass
  • Juice of 1 lime
  • ½ cup chicken broth (or 1 bouillon cube diluted in ½ cup/100ml water)
  • 1 tablespoon nuoc-mâm (fish sauce)
  • 1 teaspoon sugar
  • 1 teaspoon rice flour , toasted (or toasted rice, ground)
  • 2 red hot chili peppers (optional)
  • Salt
  • Pepper
Serve with
  • Cooked glutinous rice
  • 1 cucumber , sliced
  • A few leaves of fresh mint
Instructions
  1. Cook the chicken in a large volume of lightly salted boiling water, covered, for 25 minutes over medium heat.
  2. While the chicken is cooking, chop the cilantro, Thai basil, scallions, red onion, lemongrass, and chilies.
  3. Chop the chicken very finely.
  4. Mix everything and add the chicken broth.
  5. Add the nuoc-mâm, sugar, ground rice, and lime juice.
  6. Mix well.
  7. Serve warm with a bowl of khao niao (glutinous rice), mint leaves and cucumber slices.