Laarb Gai

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“Spicy Thai chicken salad with mint.”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring the chicken stock to a boil then add the chopped chicken and cook for 7 or 8 minutes. Drain but reserve the stock.
  2. Mix all the remaining ingredients in a bowl and then add the drained chicken. Add 2 or 3 tblsp of the reserved stock and mix well.
  3. Serve with salad either hot or at room temperature.

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