Thai Salad Cups (Miang Kham)

5 from 1 vote

Thai Salad Cups (Miang Kham)

This is a flavor packed appetizer. There is a bit of chopping but it's worth it! Endive would also work well in place of lettuce leaves. Add some shrimp to make this a light meal.

Course Appetizer

Cuisine Asian, Thai

Keyword asian, dairy-free, egg-free, herb cup, Thai

Prep Time 30

Cook Time 20

Total Time 50

Servings

Calories 167kcal

Author Jenny Ross

Ingredients

Herb Cups

1 cup shredded coconut
1/2 cup red onion peeled and diced , 1/8 inch or smaller
1/2 cup ginger peeled diced, 1/8 inch or smaller
1/2 cup lime with skin diced, 1/8 inch or smaller
1/2 cup whole roasted peanuts
2 tablespoons Thai chilies thinly sliced , or radishes
1 head butter lettuce stemmed and washed, as wrappers

Coconut Syrup

1/3 cup shallot minced
2 tablespoons ginger minced
3/4 cup shredded coconut roasted
1 tablespoon chicken base or bouillon cube
1/2 cup monk fruit granulated
2 tablespoons fish sauce or more to taste
1/2 cup water

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Instructions

Herb Cups

Preheat an oven to 375ºF. Spread the shredded coconut for both the cups and sauce (1 and 3/4 cup, respectively) over a baking tray and roast, until light brown and crispy, stirring occasionally, about 7-10 minutes.
Prepare all ingredients, dicing and slicing uniformly in shapes and sizes, and arrange separately on a large platter.

Coconut Syrup

Cook the shallot in a sauce pan over medium high heat with a tablespoon of avocado oil until it caramelizes. Add 1/2 cup water to deglaze the pan and then transfer to a food processor or blender. Add remaining sauce ingredients and puree. There will be some texture remaining from the coconut.
Return the sauce to the same pot over medium heat and cook until the mixture turns into a thick syrup, similar in texture to maple syrup. Let cool and serve with herb cups.

To Serve

To eat, layer lettuce leaves with the roasted coconut, and then top with a little onion, ginger, lime, peanuts, and chilies. Top with a teaspoon of the coconut syrup and eat with your hands.

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