Thai Mince Lettuce Cups
Inspired by the flavours of a Thai Larb, this easy, speedy and vibrant dish uses our Ainsley Thai Chicken & Lemongrass Cup Soup for a punch of flavour. A lovely sharing dish for a light lunch or as part of a summer buffet or serve as a starter with a sweet chilli dipping sauce. If you like things spicy feel free to add a chopped chilli or a pinch of chilli flakes in with the mince. We’ve used mince Turkey meat for a low-fat version but use pork mince if you prefer.
Heat the oil in a large frying pan over a medium heat. Add the mince and stir fry for 8 minutes until cooked through. Add the contents of cup soup sachet and stir until thoroughly combined. Stir in the grated carrot and add 100ml of water, a splash of fish sauce and the juice and zest of the lime. Toss through and then remove from the heat and tear over the mint leaves.
Arrange the lettuce leaves on plates and divide the turkey mince between them.
- 1 tbsp vegetable oil
- 500g turkey mince
- 1 carrot, peeled and coarsely grated
- 1 sachet Ainsley Harriott Thai Chicken & Lemongrass Cup Soup
- splash of fish sauce
- pinch of sugar
- juice and zest of one lime
- handful of mint (or coriander) leaves
- 2 little gems, leaves washed and separated