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.
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
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