Omsom chicken + larb

Omsom makes the preparation of larb unbelievably simple and quick.

While this dish is traditionally served with sticky rice, green beans, and raw cabbage, I decided to swap those ingredients out for lettuce, cucumbers, and basil to make for easier digestion. If you don’t have an issues with digestion, I highly encourage you to try this dish the traditional way. If you typically get gassy after eating, these modifications might be easier on your gut.

---

Ingredients

• avocado oil

• 2 scallions, chopped (white and green parts separated)

• 2 small shallots, diced

• 1 lb ground chicken

• 2-4 tbsp water

• Omsom Thai Larb Starter

• 1./2 cup cilantro, chopped

• Omsom Toasted Rice Powder

• 10-12 leaves mint, chopped

• 1 cucumber, sliced

• 1 head red leaf lettuce, whole leaves separated

• 12-14 leaves basil

Directions

1. Heat and oil skillet over medium-high heat. Saute white parts of scallions and half of the shallots. Once they soften, add in ground chicken. Saute and add 2 tablespoon of water to keep chicken juicy. Add in remaining water 1 tablespoon at a time to be sure the chicken does not brown.

2. Once fully cooked, remove skillet from heat. Add in Omsom Thai Larb Starter, cilantro, and green parts of scallions. Mix well to wilt the leaves. Stir in Omsom Toasted Rice Powder, mint, and remaining shallots.

3. Serve with lettuce, cucumbers, and basil. Optional: pair with Thai papaya salad