Recipe: Yummy Yum Gai (Thai Chicken Salad)

Yum Gai (Thai Chicken Salad). You've eaten it at your favorite Thai restaurant. This Larb Gai chicken salad recipe is classic Thai, with mint marrying beautifully with the chicken. In Thailand, pork or beef are also used.

This simple chopped Thai chicken salad has incredible flavors - peanut, lime, soy, chili, cilantro. The flavors in this dreamboat Thai chicken salad are going to rock your face off. Lime, peanuts, cilantro, carrots, green onions, vinegar, green papaya or mango. You can have Yum Gai (Thai Chicken Salad) using 14 ingredients and 5 steps. Here is how you cook that.

Ingredients of Yum Gai (Thai Chicken Salad)

1. Prepare 2 cups of water.
2. Prepare 1/4 tsp of salt.
3. Prepare 500 gr of boneless, skinless chicken breast.
4. Prepare 1 of tomato, cut into wedges.
5. You need 1 of small cucumber, thinly sliced.
6. It's 8 of lettuce leaves.
7. You need 1 of red onion, thinly sliced.
8. Prepare 8 of cilantro stalks and leaves, minced.
9. You need of For the dressing:.
10. Prepare 2 of birds eye chili peppers, thinly sliced.
11. You need 3 tbs of fish sauce.
12. It's 3 tbs of lime juice.
13. Prepare 1 tsp of granulated sugar.
14. You need 1 tbs of water.

Check out more thai recipes: green papaya salad thai basil chicken thai salad dressing (thai peanut sauce) thai red · Larb Gai is a spicy chicken salad, but it can be made with any type of ground meat. This dish is quick and easy to make with very few ingredients. Thai Tom Yum Gai (Tom Yum Chicken). Once the chicken has cooked through, turn off the heat and add in your freshly squeezed lime juice.

Yum Gai (Thai Chicken Salad) step by step

1. Heat water and salt until boiling. Poach the chicken meat until cooked. Remove from the heat. Set aside to cool..
2. Shred the chicken into thin strips. In a big bowl, mix all dressing ingredients until well combined..
3. Add tomato, cucumber, red onion, and cilantro. Mix well..
4. Line a serving plater with lettuce and shredded chicken. Pour the salad mixture on top. Serve immediately..
5. Note: You can skip the birds eye chili pepper if you don’t like spicy. Refrigerate lettuce and dressing mixture before serving. Serve cold. It’s crunchier and fresher. 😋😋😋.

Taste, and add more fish or lime juice to taste—it should be sour/salty and spicy! This is our version of the hot and sour soup, modified to taste as much as possible like the wonderful version we would get at our favorite Thai restaurant, Bahn Na, in Ypsilanti, MI. I've included the modifications (*) that make it vegetarian-friendly. A note about the fish sauce: this can be purchased. This tom kha soup recipe (or Thai coconut chicken soup) is absolutely perfect.

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