Mussel and tofu laska recipe
Created by The Tesco Recipes 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
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Shop ingredientsEach serving contains
- Energy
- 1700kJ 407.0kcal
- Fat
- 21g
- Saturates
- 9g
- Salt
- 2.8g
- Sugars
- 5g
of the Reference intake
Carbohydrate 34.1gProtein 18.5gFibre 5.3g
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Sign in to shopMethod
- 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
