Larb – Laotian Chicken Mince

Larb – Laotian Chicken Mince Prep 15 m Cook 30 m Ready In 1 h Recipe By:Baking Nana “A Vietnamese friend taught me how to make this dish that originates from Laos and Cambodia. If you can’t find galangal, substitute fresh ginger and a squirt of lime juice. Pre-ground chicken, turkey or pork may be used instead of the chicken thigh meat. Serve with sticky rice or in lettuce cups.” Ingredients 1/4 cup uncooked long grain white rice 2 pounds skinless, boneless chicken thighs, cut into chunks 2 tablespoons peanut oil 4 cloves garlic, minced 2 tablespoons minced galangal 2 … Continue reading Larb – Laotian Chicken Mince

Green Curry Coconut Lime Soup

Green Curry Coconut Lime Soup Prep 10 m Cook 10 m Ready In 20 m Recipe By:Lonn Myronuk “Creamy soup with mild spice and a zip of citrus. It is inspired by Tom Kha Gai from Laotian and Thai cuisines, but it comes together quickly from ingredients that are easily and routinely available–real Tom Kha needs fresh lemon grass, kaffir lime leaves, and galangal root, which are not always available in my locale.” Ingredients 1 (14 ounce) can coconut milk 2 teaspoons Thai green curry paste 2 teaspoons lime juice 1/4 teaspoon salt, or to taste 1/8 teaspoon ground white … Continue reading Green Curry Coconut Lime Soup