Gut Friendly Thai-Style Larb Lettuce Wraps
Bright, herby, and packed with bold Southeast Asian flavors, these lettuce wraps deliver everything you want from a Thai-inspired larb — tangy lime, warming ginger, golden turmeric, and a generous pile of fresh mint, cilantro, and basil folded into savory ground pork. The dressing comes together with coconut aminos instead of conventional soy sauce, keeping things clean and gentle on the digestive system without sacrificing any of that deep, umami-rich depth. Cooking the pork through before adding the dressing means the meat stays juicy while absorbing every bit of that citrusy, spiced glaze. Letting the mixture cool slightly before tossing in the herbs is a small but important step — it keeps the greens vibrant and fresh rather than wilted, which matters both for flavor and for getting the most out of those gut-supportive plants. Crisp butter lettuce cups do double duty as both vessel and vegetable, making every bite light, crunchy, and satisfying. A few slices of cool cucumber alongside add even more texture and a refreshing contrast to the warm, fragrant filling. This is the kind of meal that feels like a treat but works hard for your body at the same time.
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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.
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