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Mussel and tofu laska recipe
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1 rating
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
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
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Energy
1700kj
407kcal
20%
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Fat
21g
29%
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Saturates
9g
44%
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Sugars
5g
6%
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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