Description

Laksa is more than a dish, it’s a warm embrace from the Peranakan kitchens of Penang, Malacca, Singapore and coastal Indonesia. A bowl where Chinese, Malay and Indonesian culinary traditions meet, Laksa is celebrated for its creamy coconut broth, bright citrus notes, gentle heat and the unmistakable complexity of spices that simmer into pure comfort.

Spice Zen’s Laksa Spice Blend brings together some of Southeast Asia’s most treasured botanicals - lemongrass root, kaffir lime rind, galangal, finger root (Krachai), turmeric, star anise, clove and black pepper, elegantly balanced with sweet paprika, chilli, tamarind and coriander seed. These ingredients are rare in Western Laksa pastes and reflect genuine regional cooking.

Every spice is gently roasted, then slow stone-ground in small batches to preserve volatile oils and aromatic depth. Crafted without onion, garlic, nuts or shellfish, this blend is suitable for families, allergy-friendly cooking and anyone who loves Laksa but prefers a clean, pure base.

Unlike wet Laksa pastes that must be used within a week of opening, our dry Laksa blend stays fresh for months. Simply use exactly what you need, no waste, no compromise, no preservatives.

Whether you’re making a traditional Curry Laksa, a mild and creamy Laksa Lemak, or a vibrant vegan Laksa with tofu and mushrooms, this blend gives you authentic depth with purity, simplicity and convenience.

Handcrafted in our gluten-free Sydney facility and packed in recyclable amber glass jars to protect aroma and colour.

Flavour & Aroma Profile

Bright, citrusy and aromatic with lemongrass and kaffir lime; earthy and warming from galangal and finger root; golden and rounded with turmeric; lifted by star anise, clove and black pepper; balanced with tangy tamarind.

How to Use

Use 1–1½ tbsp per 500 g protein/vegetables.
For a milder Laksa: use ¾ tbsp or add extra coconut cream.
Bloom the blend in oil to release its aroma.
Add stock, diluted coconut cream. (Using 100% coconut extract thinned with water gives a richer, cleaner flavour than commercial coconut milk.)
Simmer with vegetables, tofu, chicken or prawns.
Stir in lime and garnish with herbs, sambal and beansprouts.

Adjust to taste:

More heat, add sambal or extra Laksa blend.
More tang, extra tamarind or lime.
Richer broth: increase coconut cream.

Perfect For

Creamy coconut laksa with prawns, chicken or tofu
Vegetable laksa with mushrooms, bok choy and rice noodles
Laksa-style noodle soups and broths
Stir-fries that need chilli warmth and citrus lift
Seafood curries with lemongrass and coconut milk
Weeknight Asian-inspired bowls with depth and gentle heat

Wellness Note

In Southeast Asian culinary traditions, spices like galangal, finger root, turmeric and pepper are valued for their warming, invigorating and harmonising qualities in everyday cooking.

Presentation & Storage

Certified organic and gluten-free. Hand-roasted, stone-ground and blended in small batches, then packed fresh in recyclable amber glass jars.
Store in a cool, dry place away from heat and light.

Ingredients & Nutritional Information

Certified Organic Ingredients: Coriander seed, Red Chilli, Lemongrass Root, Sweet Paprika, Cumin seed, Tamarind, Finger Root, Galangal, Turmeric, Clove, Kaffir Lime Rind and Star Anise.

Dietary Information:

Certified Organic
Gluten Free
Vegan - No Crustaceans, Shellfish or Seafood
Gently Roasted & Stoneground spices
No Onion or Garlic
Nut Free
No Corn, Flour or Soy
No Added Salt or Sweetener
No Processing Aids or Anti Caking agents
No Added Flavours or Preservatives

Country of Origin: Made with imported ingredients; Roasted, Stoneground & Packed in Sydney, Australia.

Recipe Inspirations & Pairings

Cooking Inspirations

Coconut noodle bowls
Light broths and warming soups
Vegan coconut stews
Aromatic vegetable braises
Fusion bowls and weeknight comfort meals

Signature Recipes

1. Classic Curry Laksa

A rich, aromatic bowl inspired by Malaysian and Singaporean Peranakan tradition.

Ingredients

500 g chicken thighs (or tofu, mushroom for vegan)
5–6 prawns (optional; omit for vegan)
1–2 shallots, pureed (omit for low FODMAP)
2 cloves garlic, minced (omit for low FODMAP)
1 tbsp Spice Zen Laksa Spice Blend (¾ tbsp for mild; 1½ tbsp for bold)
2 tbsp oil
2 cups chicken or vegetable stock
400 ml 100% coconut cream (dilute with water for lighter broth)
1 tbsp coconut sugar
1–2 tsp belacan (shrimp paste), traditional

Vegan option: replace with soy sauce
300 g fresh rice noodles
Salt to taste
Sambal, bean sprouts, Vietnamese mint, lime, fried shallots to serve

Method

Heat oil in a heavy pot. Sauté shallots and garlic (if using) for 2 minutes.
Add Spice Zen Laksa Spice Blend and sauté gently to bloom aromatics.
Stir in belacan (or soy sauce) and coconut sugar.
Add stock; simmer 3 minutes.
Add chicken; cook 5 minutes. Add prawns; cook 1 minute.
Pour in coconut cream; simmer until a gentle layer of red oil rises.
Prepare noodles separately with boiling water; drain.
Serve noodles topped with broth and garnishes.

Chef’s Tip

Dilute coconut cream with water instead of using coconut milk for the best silky, authentic texture. For tang: extra lime or tamarind. For heat: extra sambal.

2. Laksa-Spiced Coconut Pumpkin Soup

Ingredients

1 tbsp Spice Zen Laksa Spice Blend
1 tbsp sunflower oil
600 g pumpkin, cubed
1 carrot, sliced
1 onion (optional)
2–3 cups vegetable stock
½–1 cup coconut cream, diluted
Salt + lime

Method

Sauté onion (optional) in oil until soft.
Add Laksa Spice Blend; cook 30 seconds.
Add pumpkin, carrot and stock; simmer until tender.
Add diluted coconut cream and blend until silky smooth.
Season to taste and finish with a little lime.

Serving Ideas

Drizzle with coconut cream and chilli oil
Top with toasted seeds or crispy tofu
Serve with warm sourdough or jasmine rice

3. Laksa Tray-Bake with Coconut Drizzle

Ingredients

1–1½ tbsp Spice Zen Laksa Spice Blend
2 tbsp sunflower oil
3–4 cups chopped vegetables (pumpkin, cauliflower, sweet potato, eggplant)
OR 500 g chicken strips/tofu
Salt
2–3 tbsp diluted coconut cream (to drizzle)
Lime wedges

Method

Toss vegetables or protein with Laksa Blend, oil and salt.
Spread on a lined tray and roast at 200°C for 20–25 minutes until golden.
Drizzle with diluted coconut cream and finish with lime wedges.

Serving Ideas

Over warm rice or quinoa
Inside wraps or salad bowls
With noodles and steamed greens
As a base for a Laksa-inspired buddha bowl

Pair It With Spice Zen Cold-Pressed Oils

Sunflower Oil, ideal for sautéing Laksa paste.
Coconut Oil, enhances tropical warmth.
Mustard Oil, adds savoury depth for fusion broths.

Pair It With Spice Zen Teas

Digestive Peppermint–Ginger Tea, soothing after a rich bowl.
Hibiscus Rose Cleansing Tisane, bright and palate-cleansing.
Lemongrass & Ginger Detox Tea, citrusy harmony.

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Laksa Spice Blend

Bright, fragrant and luxuriously aromatic, a handcrafted Peranakan-inspired Laksa blend layered with lemongrass, kaffir lime, galangal and finger root for a truly authentic Southeast Asian bowl of comfort.

No Onion or Garlic|No Seafood / Shellfish|No Added Salt or Sugar

$11.50

Tax included.

Size: 30 gm

30 gm 60 gm 95 gm

Free Shipping in Sydney metro for orders over $75
Free Shipping in Australia for orders over $150

Description

Unlike wet Laksa pastes that must be used within a week of opening, our dry Laksa blend stays fresh for months. Simply use exactly what you need, no waste, no compromise, no preservatives.

Handcrafted in our gluten-free Sydney facility and packed in recyclable amber glass jars to protect aroma and colour.