Thai Chicken Larb Thermomix

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Thai Chicken Larb is a super quick recipe and it ticks all the boxes for flavour and low-carb health! The recipe is adapted from a class I did in Koh Samui. Now it’s even simpler for you to make using the Thermomix. 

Overhead shot of Thai Pork Larb in a white bowl on wooden background

Whenever I travel I try to cram as many cooking classes into my time away as possible. I also tend to hound chefs in restaurants for their recipes if I enjoy a dish and harass staff for their “home recipes.” Anyone would think I was food obsessed… actually, perhaps I am! This is how I came to make this Thai chicken larb dish for the first time.

From the first bite, I knew this recipe would become a family favourite. The dish was so quick to make and full of delicious flavours. In Thailand, Kra Pao Gai (Chicken Larb) is served with steamed rice, but I knew immediately I would serve my Larb in lettuce cups. Swapping out the rice for lettuce cuts calories and carbohydrates and adds a lovely crunch.

Pork Larb being spooned into lettuce cups

Step by Step Thai Chicken Larb – Stove Top Method

  1. Heat the oil in a pan and fry the chopped garlic, ginger and chilli until fragrant.
  2. Add the mince, chopped coriander and thinly sliced shallots stir.
  3. Cook until lightly browned and cooked through.
  4. Add the remaining ingredients to the pan and cook until most of the moisture has been absorbed.
  5. Serve in lettuce cups.

Pictorial Thermomix Method

Full instructions for cooking Thermomix Thai Chicken Larb are shown below in the recipe. These images are meant to act as a guide to each stage.

3 step pictorial how to make chicken larb

Thai Pork larb in bowl on light wooden background

More Thai Thermomix Recipes

I hope you enjoy my journey into the flavours of Thailand. If you’re looking for another dish to serve with the chicken lettuce cups why not try my Tod Mun Pla recipe or Thai Fishcakes. I have also shared a Nam Prik Pao sauce which is a Thai Chili Paste. It tastes amazing added to the lettuce cups.

Tod Mun Pla with Dipping Sauce
Tod Mun Pla with Dipping Sauce
Hot Thai Chilli Sauce in glass jars on white background
Hot Thai Chilli Sauce

I share loads of great recipes on the page. Our community group page is a fabulous place to ask questions and share images of recipes you have made! It helps inspire others to cook new and interesting dishes.

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Thai Chicken larb in bowl on light wooden background

Thai Chicken Larb Recipe

Julie Carlyle
Thai Chicken Larb is a super quick recipe & it ticks all the boxes for flavour & low carb health! The recipe is adapted from a class I did in Koh Samui, so is full of authentic flavours. 
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Entree, Main Course
Cuisine Thai
Servings 4 people
Calories 349 kcal


  • 20 g garlic
  • 20 g ginger
  • 4 fresh red chilli approx 45g cut in quarters
  • 200 g onion peeled and cut in quarters
  • 20 g coriander fresh
  • 10 Thai Basil Leaves optional – omit if unavailable
  • 1 TBS vegetable oil
  • 3 shallots long green shallots cut in 4 pieces
  • 650 g chicken mince
  • 1 1/2 TBS fish sauce
  • 1 1/2 TBS soy sauce
  • 3 kaffir lime leaves shredded
  • 2 TBS brown sugar or xylitol or for keto use 2 TBS xylitol or 1 TBS Monk fruit sweetener
  • 1 TBS oyster sauce
  • 100 g baby spinach
  • 1 lime juice only
  • 1/2 iceberg lettuce or baby cos lettuce


  •  Add chilli, ginger and garlic to TM bowl. Mince 3 Sec/Speed 9.
    20 g ginger, 4 fresh red chilli, 20 g garlic
  • Scrape down the bowl. Add onion, shallots, Thai basil leaves and coriander to TM bowl. Chop 5 sec/ Speed 7.
    200 g onion, 10 Thai Basil Leaves, 3 shallots, 20 g coriander
  • Scrape down the bowl. Repeat the chop if necessary. Chop 3 sec/Speed 6.
  • Add oil to the bowl. Cook 5 min/Varoma/Speed 1 (MC OUT).
    1 TBS vegetable oil
  • Add the mince, fish sauce, juice, soy sauce, oyster sauce, kaffir lime leaves and brown sugar. Cook 10 min/Varoma/ .5 (Reverse Blade) (MC OUT)
    650 g chicken mince, 1 1/2 TBS fish sauce, 1 1/2 TBS soy sauce, 3 kaffir lime leaves, 1 TBS oyster sauce, 1 lime, 2 TBS brown sugar or xylitol
  • Place the baby spinach in a ThermoServer and pour the chicken on top.
    100 g baby spinach
  • Stir the spinach and chicken until combined. Serve with lettuce cups.
    1/2 iceberg lettuce


As with any Thai dish, the flavours can be adjusted to suit your own personal taste.
The long red chillies I use are extremely mild in heat. Feel free to substitute with one hot chilli if you like a more fiery dish or omit the chilli altogether if you don’t like spicy food.
The recipe will serve 4 people as an entree or 2 as a main meal. By adding rice and Thai Chili Paste (Nam Prik Pao) the dish will serve 4 as a light main.


Calories: 349kcalCarbohydrates: 19gProtein: 33gFat: 17gSaturated Fat: 6gCholesterol: 139mgSodium: 1170mgPotassium: 1533mgFiber: 4gSugar: 6gVitamin A: 2975IUVitamin C: 49.2mgCalcium: 145mgIron: 5.1mg
Keyword Chicken, Chicken Larb, healthy, Keto, Kra Pao Gai, LCHF, Low Calorie, Thai Cooking, Thai Recipe, Weeknight Meal
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Happy Cooking



1 thought on “Thai Chicken Larb Thermomix”

  1. Susan says:

    Made this and it was really quick and easy. Didn’t have fresh Kaffir lime leaves of any spinach but was still ok.

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