Ant Egg Soup (ແກງໄຂ່ມົດແດງ (Kaeng khai mot daeng))
Overview
Ant egg soup is a light, sour soup from Laos made with the eggs and pupae of the red weaver ant. The ants build nests by folding leaves together in mango and other trees, and the white eggs and larvae are gathered from these nests. They are added to a clear broth flavoured with lemongrass, galangal, shallots and chilli, with small pieces of fish or chicken. Fish sauce and lime juice season it, and fresh herbs such as dill, sawtooth coriander and basil are added at the end. The eggs are soft and creamy and burst in the mouth, with a mild, slightly sour taste.
History
Eating red ant eggs is an old custom of northern Laos and north-eastern Thailand, where the eggs are gathered in the hot season, from about February to May, before the rains. Collectors use long bamboo poles with a basket to shake the nests, while the angry ants are knocked away. The eggs are sold in fresh markets in Vientiane and Luang Prabang as a seasonal delicacy, and they are also eaten on Hainan Island in China.
Main ingredients
Weaver ant eggs, lemongrass, galangal, chilli, fish sauce, herbs. The soup is built on sour herb broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Egg soups · Lemongrass soups · More soups from Laos
Recipe
Method
- 15 min
Bring the water to the boil with the lemongrass, galangal, shallots and chillies and simmer for 5 minutes.
- 25 min
Add the fish or chicken and cook for 5 minutes.
- 33 min
Add the ant eggs and simmer gently for 2 to 3 minutes.
- 4
Season with fish sauce and lime juice.
- 5
Stir in the herbs and serve with sticky rice.
- ✓
Serve. About 35 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
