Dinner with Shann

Low FODMAP chicken larb in lettuce cups

Yield: Serves 2

This recipe is really good when you’ve got some leftover mince and vegetables in the fridge that you need to use up. You can make this dish as spicy or as mild as you like, and it’s relatively healthy when you serve it up in a lettuce leaf with some rice on the side. I cook my larb without onion and garlic to keep it FODMAP friendly, but if you are okay with these ingredients, then go right ahead and add them in. My boyfriend, who has been to Thailand numerous times, tells me this recipe is pretty authentic tasting. I’ll take that!


  • Peanut oil
  • 500g chicken mince
  • 1x red chilli, finely chopped (or additional if you like your larb hot)
  • Lemon grass, white part only, finely sliced
  • 3-4 spring onions (low FODMAP green part only), finely sliced
  • 1-2 limes, juiced
  • 2 tsp brown sugar
  • 1 tbsp fish sauce
  • 1 tbsp sweet chilli
  • 1 cup mint leaves
  • 1 cup coriander leaves
  • 4 kaffir lime leaves, thinly sliced
  • Carrot, grated
  • Lettuce leaves
  • Peanuts, lightly toasted

Please note: Some of the recipes on this website are not strictly low FODMAP, please be mindful of your own tolerances and refer here for more detailed information.


  1. Heat the peanut oil in a fry pan, and cook the chicken mince until browned.
  2. Now add the chilli, lemon grass and spring onions. Allow to cook until aromatic – around 2 minutes.
  3. Meanwhile, combine in a separate bowl the juice from 1-2 limes, brown sugar, fish sauce and sweet chilli.
  4. Turn off the heat under the mince. Add the sauce to the mince, and leave to warm through off the heat, about 10 minutes.
  5. Meanwhile, prepare you mint, coriander and kaffir lime leaves.
  6. You can serve the mince hot or cold – if you want to re-heat do so at this point, but make sure you don’t dry it out. Just lightly warm through over a low to medium heat. Otherwise, just mix through the mint, coriander and kaffir lime leaves and serve in a big bowl alongside grated carrot, lettuce leaves, peanuts and some extra sauce. Enjoy!

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I love hearing your feedback about my recipes! Please feel free to leave a comment below. I am always keen to learn about the modifications you’ve made and the successes you’ve had. Cheers, Shann.

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