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Mussel and tofu laska recipe

Mussel and tofu laska recipe

1 rating

Created by The Tesco Real Food team

Spice up your midweek with this fresh and fragrant laksa that's on the table in just 20 minutes. Using a few cook's shortcuts, it's loaded with rich flavour and interesting texture. This is a spicy noodle soup you'll be making on repeat! See method

  • Serves 4
  • Takes 20 mins
  • 407 calories / serving

Ingredients

  • 180g pack rice noodles
  • 1 tbsp sesame oil​
  • 31g laksa flavour kit
  • 400ml tin light coconut milk
  • ½ chicken stock pot, made up to 500ml
  • 200g frozen soya beans
  • 500g pack garlic Scottish mussels
  • 150g roasted red peppers (from a jar), drained and sliced
  • 10g fresh coriander, finely chopped, plus a few extra leaves
  • 200g firm tofu, cut into 1cm cubes
  • 1 lime, cut into wedges
  • 2 tbsp crispy onions
If you haven't got rice noodles, try wholewheat instead

Each serving contains

  • Energy

    1700kj
    407kcal     20%

  • Fat

    21g 29%

  • Saturates

    9g 44%

  • Sugars

    5g 6%

  • Salt

    2.8g 46%

of the reference intake
Carbohydrate 34.1g Protein 18.5g Fibre 5.3g

Method

  1. Prepare the noodles to pack instructions, then spoon into serving bowls.
  2. Meanwhile, heat the sesame oil in a pan over a medium heat. Add the laksa paste and cook for 1 min until fragrant. Add the coconut milk, seasoning powder (from the kit) and stock; bring to a low simmer.
  3. Add the soya beans and mussels. Bring back to a gentle boil; simmer for 5 mins. Add the peppers, chopped coriander and tofu; warm through for 1 min. Spoon onto the noodles and top with the coriander leaves, lime wedges and crispy onions

See more Mussels recipes

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