Lemongrass Soybean Basil Lettuce Cups Recipe

About this recipe

These bright Thai-style lettuce cups pair tender soybeans with mushrooms, herbs, and a coconut-lime glaze for a fresh lunch that still feels satisfying. Your plate stays light on carbs while bringing bold lemongrass, basil, and tamarind flavors in every bite.

Ingredients

• 100 g Coriander Leaves
• 1 pack Mushrooms Button
• 1 pc (approx. 500 g to 800 g) Cabbage
• 1 bunch Thai Basil
• 200 ml Coconut Milk
• 50 g Sesame Seeds White
• - Juice - Pineapple
• 500g Lemongrass
• 250 G Galangal-Thai Ginger(250 Gm)
• 100 g Garlic
• 250g Green Chilli
• 200 ml Mustard Oil
• 90 g Dark Soy Sauce
• 100 g Tamarind Paste

Instructions

1. 1. Soak the soybeans until plump, then boil them in fresh water until fully tender and drain well.
2. 2. Slice the mushrooms and cabbage, finely chop the garlic and chili, and bruise the lemongrass and galangal.
3. 3. Mix the soy sauce, tamarind paste, lime juice, and coconut milk in a small bowl to make a quick Thai-style sauce.
4. 4. Heat the oil in a wok, then fry the garlic, chili, lemongrass, galangal, and torn kaffir lime leaves until fragrant.
5. 5. Add the mushrooms and cabbage, then stir-fry over high heat until the vegetables soften and their moisture cooks off.
6. 6. Toss in the boiled soybeans and pour in the sauce, stirring until everything looks glossy and lightly coated.
7. 7. Fold in the Thai basil and sesame seeds at the end, then taste for balance and remove the aromatics before serving.
8. 8. Spoon the hot filling into lettuce leaves and serve immediately so the wraps stay crisp and fresh.