Spice Collections By Auria - Laksa Spice Blend
 bowl of spicy soup with shrimp, vegetables, and a side of chili flakes on a white background
Satay Spice Nutrition Facts - Auria's Malaysian Kitchen
Spice Collections By Auria - Laksa Spice Blend
 bowl of spicy soup with shrimp, vegetables, and a side of chili flakes on a white background
Satay Spice Nutrition Facts - Auria's Malaysian Kitchen

Laksa Spice Blend

Love laksa? You're going to LOVE these 100% authentic Malaysian flavors. This laksa spice blend is inspired by many the many varied versions of laksa available throughout Malaysia. Each pouch makes four to six servings of laksa. For toppings, we recommend shredded chicken, sliced pork belly, shrimp, mussels, hard-boiled eggs and/or tofu.
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Ingredients

Laksa Spice Blend Ingredients: Ingredients: Shallots, Garlic, Brown Sugar, Turmeric, Lemongrass, Chilli Powder, Dried Chillies, Cumin, Coriander, Lime Leaves, Galangal

How To Use: Laksa Spice Blend

Laksa - the most quintessential Malaysian dish. Unctous noodles in a mild coconut curry broth. Making laksa requires a minimum of eleven different spices and the know-how to handle them. With this product, we've done all the heavy lifting for you.

You're going to LOVE these 100% authentic Malaysian flavors. This laksa spice blend is inspired by the many varied versions of laksa available throughout Malaysia. Laksa is served for breakfast, lunch and dinner around the country, and each town has their famous spots. This blend is my tribute to a particular laksa stall in my hometown Seremban called Asia Laksa. It has been in business for over half a century and even though there are many different types of laksa available in Seremban, it remains a firm favorite. Made with hand-picked, single-origin, naturally organic spices sourced by Burlap and Barrel, each pouch holds enough  for four to six servings, with some leftovers if you're lucky. For toppings, we recommend shredded chicken, sliced pork belly, shrimp, mussels, hard-boiled eggs and/or tofu.

Laksa is served in Malaysia for breakfast, lunch and dinner. There's a reason for that - who doesn't want a bowl of bouncy egg or rice noodles, bathed in a mild coconut curry broth, topped with everything from shredded chicken to fish tofu to grilled shrimp to mussels to unctous tofu puffs? Years ago, I took a friend from the US home to Malaysia with me. She LOVED the food. One taste of laksa and she decided it's all she wanted to eat for the rest of her time there! I totally get it - it's out of this world.

Our Laksa Spice Blend is inspired by a laksa stall I've been going to since I was a little girl. The stall was called Asia Laksa. Back then, it was a street cart equipped with a gas stove and a few rickety tables with stools under a giant tree in my hometown Seremban. Now, decades later, they have a bustling restaurant and a second branch. If you want laksa for breakfast, you have to make sure you're there early and be prepared to wait for a table. Using this spice pouch, you'll come very, very close to the laksa I enjoyed for breakfast under the big tree! 

Making laksa requires a minimum of eleven different spices and the know-how to handle them. With this product, we've done all the heavy lifting for you. Follow the package instructions and you're well on your way to a dreamy bowl of laksa. 

Here are just a few tips to help you make your delicious version at home:

1. Sauté the spices in 3 tablespoons of oil over medium low heat. We want the spices to bloom, meaning we want to make them come alive in your pot before adding the liquids. Sauté at too high a temperature, and you run the risk of burning the spices which results in a bitter laksa broth. A slow and gentle sauté is how you get the spices to bloom well - as soon as the fragrance fills the air, add the liquids.

2. Coconut milk - the ONLY coconut milk I use for laksa is Aroy-D. Whilst there are many options to choose from, I find most of them lack the creamy coconut flavor so necessary for a good laksa. When I can't find Aroy-D, I look for Chaokoh. Two brands that I avoid like the plague are Thai Kitchen and Grace - use these for your laksa and you WILL be disappointed. 

3. Once the coconut milk is added, cook the laksa broth over medium heat, never higher. If cooked at a high temperature and brought to a rolling boil, coconut milk will break (or curdle) and you'll end up with a lumpy laksa gravy. Baby that gravy, and you'll enjoy a rich, smooth laksa gravy just like the ones at the best laksa stalls in Malaysia.

4. Broth - for weeknight laksa, just use the simplest chicken broth available to you. For extra credit laksa, I sauté shrimp heads and shells in a little bit of oil, then boil them to make a super flavorful broth. For special occasion laksa, I use a combination of homemade chicken broth (chicken feet, backs and ginger) and shrimp broth - the flavor is out-of-this-world. 

5. Taste and adjust seasonings - All our spice blends are salt-free, therefore please add salt to taste. This spice blend makes a MILD coconut curry broth. For extra heat, add Hot Chilli Sambal or serve it on the side. 

6. Noodles - laksa is usually served with both thick egg noodles and thin rice vermicelli. Use your preferred noodles. My pick is always fresh thin egg noodles (found in the refrigerated section of Asian supermarkets), based on a version of laksa that my parents used to take us to when we were kids. 

 7. Toppings - you can keep it simple for a weeknight laksa or go crazy all-out for special occasion laksa (I do this version at our annual New Year's Eve party). Here are my suggestions, from simple to extra extra:

Shredded chicken, hard-boiled eggs, beansprouts, blanched veggies (long beans, green beans, flowering chives, asparagus, bok choy), shrimp, fish balls, fish tofu, fish cakes, jumbo prawns, sliced pork belly, mussels, eggplant and bitter melon stuffed with fish paste , braised octopus. 

The must-have topping for a great bowl of laksa is tofu puffs (available in the refrigerated section at any Asian supermarket). These little fried puffs soak up the laksa gravy and though simple, end up bursting with flavor and being everyone's favorite topping. Just soak them in the laksa broth pot for about ten minutes before serving. 

Some pics to inspire you:

Here's a look at my New Year's Eve laksa from 12/31/024. And here's a look at a bowl of curry mee at a restaurant in Shah Alam, Malaysia on 5/25/2025
A bowl of laksa with blood cockles, possibly my favorite shellfish ever 8/29/2024
Homemade laksa at my sister-in-law's home in Seremban 4/26/2024
Supreme seafood laksa, Brooklyn NYC
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Spice Collections By Auria - Laksa Spice Blend