Lahb Turkey

Lahb Chicken










This dish is traditionally ground chicken or pork. Lahb chicken is a popular Thai salad dish that originated from the northeastern part of Thailand.



Lean Ground Turkey,


For each 1 pound Portion:

2 cups Chicken broth (bouillon)

3 Limes,

¼ cup Red Onions, small diced

¼ cup Mint Leafs, minced

¼ cup Cilantro, minced

*Optional Romaine Lettuce (or cabbage)

*Adjust measurements to meet individual portion size

Seasoning from Asian supermarket: 

1 Tbsp. Roasted Rice Powder

¼ cup Fish sauce (Megachef Brand – Naturally Fermented for 2 years No MSG, No color added, Gluten free, preservative free)



  1. Heat Chicken Stock in a pot and bring it to boil on the stove top.
  2. Add in the ground chicken and stir occasionally for a few minutes until the chicken is done cooking.
  3. Drain the Ground Turkey from the broth and allow it to cool.
  4. In a large mixing bowl (or just in the drained boiling pot) churn together the lean ground turkey with the cilantro, mint leaves and lime juice.
  5. Then add the Fish sauce to taste (amount varies depending the individuals portion size).
  6. At this point you may add in more lime juice also if it suits your taste.
  7. Finally add in the roasted rice powder to taste and stir it all together.
  8. Place the Raw romaine lettuce (or cabbage) in a sealed plastic bag inside or next to the container so it does not have to be heated with the rest of the meal when it is ready to be eaten.
  9. When everything is done cooking, dish the grain or starch into the containers, top it off with the prepared Turkey.  Place your raw veggies on the side (they will cook perfectly when steamed in the microwave).

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