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Mussel and tofu laska recipe

1 rating

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

Prepare the noodles to pack instructions, then spoon into serving bowls.
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.
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