Soy Free Thai-Style Larb Lettuce Wraps

Total time35 min

Prep time20 min

Cook time15 min

4.7

(9)

Bright, herby, and packed with bold Southeast Asian flavors, these lettuce wraps deliver everything you want from a classic larb — tangy lime, warm ginger, fragrant turmeric, and a generous pile of fresh mint, cilantro, and basil folded right into the meat. The secret to the savory depth here is coconut aminos, which replaces traditional fish sauce or soy-based condiments and keeps the whole dish completely free of soy without sacrificing any of that umami punch. Ground pork gets cooked until golden and fragrant, then tossed with a zippy coconut aminos and lime dressing that soaks right in, making every bite juicy and well-seasoned. Butter lettuce cups do double duty as both vessel and garnish — crisp, cool, and just sturdy enough to hold a generous scoop of the warm filling. Optional cucumber slices add a refreshing crunch that plays beautifully against the warm spiced pork. This is the kind of recipe that feels impressive enough for a dinner party but comes together in a single skillet with minimal cleanup. Serve with extra lime wedges on the side and watch the platter disappear.

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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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