Breastfeeding Friendly Thai-Style Larb Lettuce Wraps
Bright, herby, and packed with bold Southeast Asian flavor, these lettuce wraps are the kind of meal that feels like a treat while still being genuinely nourishing. Ground pork cooked through to a safe internal temperature forms the protein-rich base, and the dressing of coconut aminos, fresh lime juice, and grated ginger keeps things vibrant without relying on anything that raises red flags during the postpartum period. Turmeric adds a warm, golden depth and is widely celebrated for its supportive properties, making it a welcome addition here. The generous handful of fresh mint, cilantro, and basil stirred in at the end means every bite is fragrant and alive — not heavy or greasy. Butter lettuce cups make serving effortless and keep the whole dish feeling light, which is exactly what you want when energy is already stretched thin. A few slices of cool cucumber alongside and a squeeze of lime at the table round everything out beautifully. This one comes together in a single skillet and is easy enough to pull off on a busy weeknight without sacrificing any of the flavor.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the larb
- 1 lb ground pork
- 2 tbsp coconut aminos
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ½ tsp fine sea salt
- 1 tbsp coconut oil
- 4 scallions, thinly sliced (green parts only)
- ½ cup fresh mint leaves, roughly torn
- ½ cup fresh cilantro leaves and tender stems, roughly chopped
- 2 tbsp fresh basil leaves, roughly torn
- 1 small shallot, very thinly sliced
For serving
- 1 head butter lettuce, leaves separated and washed
- 1 small cucumber, thinly sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, lime juice, grated ginger, turmeric, and salt until combined. Set aside.
- 2
Heat the coconut oil in a large skillet over medium-high heat until shimmering. Add the ground pork and cook, breaking it up with a spoon, until no pink remains and the meat is cooked through, reaching an internal temperature of 160°F (71°C), about 7–9 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!