Ants Egg Soup Recipe

Ants Egg Soup Recipe

Ant egg soup is a traditional delicacy from northeastern Thailand and Laos, made with a combination of ant eggs and snakehead fish. The dish features flavorful ingredients such as garlic, galangal, lemongrass, tamarind bean, lime juice, basil leaves, tomatoes, and fish stock. The ant eggs used include both the eggs and pupae of weaver ants, commonly known as red ants in Thailand.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Appetizer, Starters
Cuisine Thai
Servings 4
Calories 569 kcal

Ingredients
  

  • Pork ribs (cut in a bite size) – 500g
  • Water – 2L
  • Salt – 1 tbsp
  • Thin soy sauce – 1 tbsp
  • Fresh ginger – 10 slices
  • MSG (optional) – ½ tsp
  • Wild phakwan (only leaves) – 100g
  • Ant eggs – 1 small bowl

Instructions
 

  • Begin by taking a large pot. Add water and add a little bit of salt, ginger, MSG (if using) and thin soya sauce.
  • Bring the water to a boil, and while it’s boiling, throw in the pork ribs. Allow it to boil again and lower the flame to medium-low.
  • Let the dish cook until the pork becomes tender. This should take you about 1 hour.
  • When the meat is done, turn up the heat to high. Add wild-phakwan and ant eggs.
  • Let the dish cook for another 5 minutes. If needed, taste and adjust the flavours according to your preference. And there you have it. Your ant egg soup is ready to be served.

Nutrition

Calories: 569kcalCarbohydrates: 22gProtein: 30gFat: 41gSaturated Fat: 12gCholesterol: 178mgSodium: 2131mgFiber: 2gSugar: 2g
Keyword Ants Egg Soup Recipe
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Article Categories:
Around the world · Thai Recipes

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