Yeast Free Thai-Style Larb Lettuce Wraps
Bright, herby, and packed with bold Southeast Asian flavor, these lettuce wraps deliver everything you want from a Thai-inspired larb — tangy lime, fragrant fresh herbs, and savory ground pork — all without a single ingredient that could cause a problem for anyone avoiding yeast. Coconut aminos stand in for soy sauce here, bringing that deep umami note while keeping the whole dish completely fermentation-free. The dressing comes together in minutes with lime juice, ginger, and turmeric, and once it hits the hot pork in the skillet, the kitchen smells absolutely incredible. Cooling the meat slightly before folding in the mint, cilantro, and basil is a small but important step — it keeps the herbs vibrant and fresh rather than wilted. Crisp butter lettuce cups do double duty as both vessel and textural contrast, making every bite light yet satisfying. This is the kind of meal that feels like restaurant food but comes together on a weeknight with almost no effort.
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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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