Laab Gai (Thai Spicy Chicken Herb Salad)

Laab Gai is a classic Thai chicken salad celebrated for its bold, vibrant, and refreshing profile. The dish is typically made with chopped or shredded chicken tossed in a lively mixture of lime juice, fish sauce, chili flakes, toasted rice powder, onions, herbs, and sometimes a hint of chili oil—much like the dish in your photo topped generously with fresh coriander.

How It Tastes

Laab Gai delivers a powerful combination of zesty, spicy, savory, and aromatic flavors. The lime gives brightness, the chili brings heat, fish sauce adds depth, and the herbs deliver a cooling freshness. The toasted rice powder provides a subtle nuttiness and slight grainy texture that makes Laab unique across Thai cuisine.

Short Story of Its Origin

Laab originated from the Isan region of Northeastern Thailand, heavily influenced by neighbouring Laos. Traditionally made with minced meats, Laab was considered a celebratory dish served during festivals or family gatherings. Over generations, each region adapted its own version—some more sour, some spicier, and some even raw in the old days.

Changes From Its Early Creation

Originally, Laab was prepared with freshly butchered meats mixed with hand-ground spices and herbs. Earlier versions were less acidic and relied more on natural aromatics rather than chili oil or modern condiments. Today, Laab Gai has evolved to include:

• More citrus for tanginess
• Chili oil for added richness and color
• A cleaner, safer, cooked version instead of semi-raw traditions
• More herbs such as coriander and mint to match global preferences

This modernised version is now widely served across Thai restaurants worldwide.

How It Is Served Today

Today, Laab Gai is enjoyed not only in Thailand but across Southeast Asia and beyond. It is served in street food stalls, casual eateries, and upscale Thai restaurants. Many chefs add their own twists—extra herbs, chili oil, roasted rice variations, or chicken thigh for juiciness.

In Singapore and Malaysia, Laab Gai is commonly paired with steamed rice or eaten as part of a shared Thai meal platter.

Average Price

Depending on the place:

• Street stall in Thailand: SGD 2.50–4
• Casual restaurant in Singapore: SGD 10–15
• Upscale Thai dining: SGD 18–25

Recipe: Laab Gai (Thai Spicy Chicken Salad)

Ingredients

• 400 g chicken thigh or breast, chopped or shredded
• 1 tbsp roasted rice powder (khao khua)
• 1–2 tbsp Thai chili flakes (adjust to taste)
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tsp sugar
• 1 tbsp chili oil (optional for color and richness)
• 1 small red onion, thinly sliced
• 2–3 stalks spring onion, sliced
• 1 handful fresh coriander, chopped (plus extra for topping)
• 1 handful fresh mint leaves
• Optional: toasted ground chili, dried roasted herbs, extra lime wedges

Instructions

1. Cook the chicken
   Boil, steam, or sauté the chicken until cooked through. Chop or shred into small pieces.
2. Prepare the seasoning
   In a mixing bowl, combine lime juice, fish sauce, chili flakes, sugar, and chili oil.
3. Mix everything together
   Add cooked chicken into the bowl and toss well.
   Add red onion, spring onion, coriander, and mint.
4. Add roasted rice powder
   Sprinkle in roasted rice powder and fold gently. This thickens the mixture and adds aroma.
5. Adjust seasoning
   Taste and balance: more lime for sourness, more fish sauce for saltiness, more chili for heat.
6. Serve
   Transfer to a plate, garnish with fresh coriander, and enjoy with sticky rice or warm jasmine rice.