The freshness, heat and herbs are a great combo in this classic dish from Laos.
*If you’re on the 5-night plan, coriander is a shared ingredient. Use half for this dish.
(All Plans) Corn, tempeh, lemongrass larb, coconut rice, lettuce cups, herb chili salad
Cook time: 35 minutes
couple or family
Ingredients
Ingredient
Couple
Family
Tempeh
Couple
1 packetFamily
2 packetsCorn
Couple
2 cobsFamily
3 cobsCos lettuce
Couple
1 headFamily
2 headsGarlic
Couple
3 clovesFamily
5 clovesJasmine rice
Couple
1 packetFamily
1 packetWater
Couple
1.25 cupFamily
1.75 cupsCoconut cream
Couple
1 pottleFamily
1 tetrapakMint
Couple
AllFamily
AllCoriander*
Couple
All/HalfFamily
All/HalfChili
Couple
1Family
2Lemongrass lime sauce
Couple
1 pottleFamily
1 pottleInstructions
1
In a small pot, wash the rice under cool water until the water is clear.
Add the water, coconut cream and a pinch of salt.
Bring to a boil, stir, cover and let sit at a low temperature for 13-15 minutes.
Turn off the element and leave the pot on the element with the lid on.
2
Finely dice the tempeh.
Peel the corn and cut in half. Stand upright and carefully slice off the kernels, getting as close to the core as possible.
Mince the garlic.
Separate the lettuce leaves into lettuce cups.
3
Pick the mint leaves and place them in a bowl, discarding the stalks.
Pick the coriander leaves and add to the mint.
Finely dice the coriander stalk and set aside.
Slice the chili. Combine chili with the herbs.
4
Get a large fry pan hot.
Add a good splash of oil, then fry the tempeh for 2 minutes. Add the corn and cook for another 2 minutes, stirring regularly. Add the garlic and cook for a minute, until the corn is fully cooked.
Remove from the heat, stir in the lemongrass lime sauce and coriander stalk.
Taste and add salt as needed.
5
Serve lettuce cups filled with rice, corn and tempeh, and topped with herb salad.
