Egg Laksa
East Indian • All Foods
How to Make Egg Laksa (Traditional & Healthy Version)
Egg Laksa is a vibrant and comforting Southeast Asian noodle soup snack, loved across Malaysia, Singapore, and parts of India, especially in coastal regions where culinary influences blend. Rooted in the Peranakan culture, this dish features a rich coconut-based broth, aromatic spices like turmeric, lemongrass, and fresh coriander, and is topped with perfectly boiled eggs. Egg Laksa offers a hearty, spicy, and mildly sweet profile that appeals to Indian palates, drawing parallels to popular Indian street foods like seviyan or noodle-based chaats. In India, Egg Laksa has gained popularity as a fusion snack, particularly in cosmopolitan areas and among health-conscious foodies seeking protein-rich vegetarian options (using eggs but no meat or seafood). Its unique blend of Southeast Asian flavors with Indian spices makes it a favorite for those who appreciate cross-cultural culinary experiences. The use of whole wheat noodles and light coconut milk ensures it remains a healthy, nutritious choice for calorie-aware eaters. Easy to put together, Egg Laksa is perfect for busy weekdays, light lunches, or even a wholesome breakfast, offering a delightful burst of flavors with every spoonful.
Ingredients(for 1 bowl laksa (with noodles, broth, and 1 boiled egg))
- 100 grams Whole wheat noodles (Cooked)
- 2 Eggs (Boiled)
- 1 cup Light coconut milk (Prefer homemade or low fat)
- 2 cups Vegetable broth (Unsalted)
- 1 inch Ginger (Grated)
- 3 cloves Garlic (Minced)
- 1 stalk Lemongrass (Crushed)
- 1/2 tsp Turmeric powder
- 1/2 tsp Red chili powder (Adjust to taste)
- 2 tbsp Coriander leaves (Fresh, chopped)
- To taste Salt
- 1 tsp Oil (Prefer cold-pressed)
- 1/4 cup Bean sprouts (For garnish) - optional
- 2 Lime wedges (For serving) - optional
Instructions
- 1
Boil eggs for 10 minutes, cool, peel, and slice in half.
10 minutes
For easier peeling, plunge boiled eggs into cold water.
- 2
Cook whole wheat noodles per packet instructions. Drain and keep aside.
5 minutes
Drizzle a few drops of oil over cooked noodles to prevent sticking.
- 3
Heat oil in a large pan (kadhai). Add ginger, garlic, and lemongrass. Sauté until fragrant.
3 minutes
Crush lemongrass before adding for maximum flavor.
- 4
Add turmeric powder and red chili powder. Stir for 30 seconds.
1 minute
Do not burn spices; keep flame medium-low.
Why This Dish is Healthy
This vegetarian Egg Laksa recipe uses whole wheat noodles for added fiber, light coconut milk to reduce calories, and loads of fresh herbs and spices for natural flavor. The inclusion of boiled eggs boosts protein without excess fat, making it apt for weight loss, muscle repair, and balanced energy levels. It's prepared with minimal oil and offers a nutrient-dense profile ideal for modern Indian diets.
Egg Laksa is a powerhouse of nutrition, offering high-quality protein from eggs, complex carbohydrates from whole wheat noodles, and healthy fats from coconut milk. The addition of lemongrass, ginger, and garlic provides antioxidants and anti-inflammatory benefits, while coriander boosts vitamin K and C. The dish is low in saturated fat and cholesterol when made with light coconut milk, making it suitable for heart health. Bean sprouts add fiber and micronutrients, supporting digestion.
Pro Tips
- 💡Tip 1: Use freshly grated coconut for an authentic broth if available.
- 💡Tip 2: Adjust spice level to suit family preferences.
- 💡Tip 3: Garnish with extra coriander and lime for a fresh burst of flavor.
- 💡Tip 4: Prepare broth in advance for quick assembly.
- 💡Tip 5: Use homemade vegetable stock for maximum nutrition.
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate for up to 2 days. Reheat gently; avoid boiling to preserve texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 120.0 kcal |
| Protein | 5.0 g |
| Carbohydrates | 12.0 g |
| Total Fat | 5.0 g |
| Fiber | 1.0 g |
| Sugars | 2.1 g |
| Sodium | 410.0 mg |
| Potassium | 120.0 mg |
| Cholesterol | 70.0 mg |
| Vitamin A | 180.0 IU |
| Vitamin C | 5.0 mg |
| Calcium | 55.0 mg |
| Iron | 1.2 mg |
| Magnesium | 18.0 mg |
| Zinc | 0.7 mg |
| Phosphorus | 85.0 mg |
| Vitamin D | 1.1 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.1 mg |
| Vitamin B3 (Niacin) | 0.7 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.5 µg |
| Folate | 23.0 µg |
