Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 2

Chicken, prawn and noodle laksa recipe

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Ready in less than 10 minutes

Carton Thai chicken soup
250g pack medium Thai rice noodles
200g large cooked and peeled prawns
Pkt roughly chopped dry-roasted peanuts
Handful fresh coriander leaves

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1. Pour carton of Thai chicken soup into a large saucepan. Add a splash of water to the carton and swish out the remainder into the pan. Put over a medium heat until just boiling, then reduce to a simmer.
2. Add rice noodles and cook for 2 minutes, stirring occasionally, until the noodles have started to soften.
3. Stir in prawns and add a squeeze of lime juice to taste. Cook for 1-2 minutes to heat through, then season to taste. Divide between deep bowls and sprinkle with peanuts and fresh coriander leaves to serve.

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