Mushroom Free 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, warm turmeric, fragrant ginger, and a generous pile of fresh mint, cilantro, and basil folded right into the meat. The filling comes together in a single skillet, with ground pork cooked through and then tossed in a punchy coconut aminos and lime dressing that soaks into every bite. Because the entire recipe is built around fresh produce, herbs, and clean pantry staples, there's no need to scan labels or worry about hidden fungi lurking in a sauce or seasoning blend. Butter lettuce cups make the perfect edible vessel — cool, crisp, and just sturdy enough to hold a generous scoop without falling apart. A few slices of cucumber tucked alongside add a refreshing crunch that plays beautifully against the warm, savory pork. This is the kind of dish that feels impressive enough for a dinner party but is genuinely easy enough for a weeknight when you want something light yet deeply satisfying.
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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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