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Prawn and chicken laksa with peanut and coriander pesto

  • 4-6
Prawn and chicken laksa with peanut and coriander pesto


  • 1 double breast of chicken, without skin (or use ½ large chicken breast)
  • 350-500 grams shelled green prawns
  • 1 tablespoon oil
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon minced garlic
  • 1 large mild red chilli, deseeded and chopped
  • 100 grams snow peas or green beans, trimmed
  • 1½ teaspoon grround coriander
  • 1½ cups lite coconut cream (400 gram can)
  • 3 cups chicken stock
  • 2 tablespoons Asian fish sauce
  • 300 grams fresh Asian egg noodles
  • 2-3 spring onions, trimmed and chopped

Coriander and peanut pesto

  • ½ cup each coriander and mint leaves
  • 1 teaspoon minced garlic
  • ½ cup peanuts
  • ¼-½ cup peanut oil


  1. Cut the chicken pieces into thin strips and the prawns in half lengthwise.
  2. Heat the oil in a large frying pan or wok and cook the chicken and prawns over a moderate heat until they are just cooked. The prawns will change colour to bright pink. Set aside.
  3. Add the ginger, garlic and chilli to the pan and cook for 1 minute.
  4. Increase the heat and add the snow peas or green beans and ground coriander. Cook for a further minute.
  5. Add the coconut cream, stock, fish sauce, noodles, spring onions, chicken and prawns. Simmer gently for about 3-4 minutes until the noodles are tender and the chicken and prawns are cooked. Season with salt and pepper.
  6. Serve with the Coriander and Peanut Pesto, garnished with a peanut if wished.

Coriander and Peanut Pesto

  1. Process the coriander, mint, garlic and peanuts in a food processor until finely chopped. Add the oil a little at a time until the pesto forms a smooth paste, adding more oil if you would like a thinner pesto. Season with salt.

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