Ant egg soup is a soup made from the eggs of the

weaver ant Weaver ants or green ants are eusocial insects of the Hymenoptera family Formicidae belonging to the tribe Oecophyllini. Weaver ants live in trees (they are obligately arboreal) and are known for their unique nest building behaviour where wor ...

species ''

Oecophylla smaragdina ''Oecophylla smaragdina'' (common names include Asian weaver ant, weaver ant, green ant, green tree ant, and orange gaster) is a species of tree, arboreal ant found in tropical Asia and Australia. These ants form colonies with multiple nests in ...

''. Ant egg soups are traditional dishes in northern Lao and

Thai cuisine Thai cuisine (, , ) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with aromatics and spicy heat. The Australian chef David Thompson (chef), David Thompson, an expert on Thai food, observes that ...

. They are also enjoyed on China's

Hainan Island Hainan is an island province and the southernmost province of China. It consists of the eponymous Hainan Island and various smaller islands in the South China Sea under the province's administration. The name literally means "South of the Sea ...

. In addition to soups where they are the central ingredient,

ant egg Ant eggs (, ) refer to both the eggs and pupae of weaver ants (''Oecophylla smaragdina'', known in Thailand as red ants) eaten in several countries across Southeast Asia, especially Laos and Northeastern Thailand (Isan). They are high in protein ...

s may be added as a garnish to a variety of soups. They have a sour flavor.

Regional variations

Ant egg soup is a part of both Lao and

. As a traditional dish of

subsistence farmer Subsistence agriculture occurs when farmers grow crops on smallholdings to meet the needs of themselves and their families. Subsistence agriculturalists target farm output for survival and for mostly local requirements. Planting decisions occu ...

s in northern Laos and Thailand, it can serve as an important source of protein. In Laos it is known as ''Gaeng Khai Moht''. Varieties of ant egg soup are also eaten in

Isan Northeast Thailand or Isan (Isan language, Isan/, ; ; also written as Isaan, Isarn, Issarn, Issan, Esan, or Esarn; from Pāli ''isāna'' or Sanskrit ईशान्य ''īśānya'' "northeast") consists of 20 provinces in northeastern Thai ...

(Northeastern Thailand). Ant egg and Leigong root soup is a traditional local dish in China's

, where it is prepared by Miao and Li villages of

Wuzhishan City Wuzhishan (literally, five point mountain) is a county-level city in the highlands of Hainan Island, China. Although called a "city", Wuzhishan refers to a large land area in Hainan - an area which was once a county. Within this area is the main ...

Ant egg harvesting

The main ingredient in ant egg soup is ant eggs, specifically those from the

species ''

''. These red ants construct their nests on the undersides of mango tree (''

Mangifera indica ''Mangifera indica'', commonly known as mango, is an evergreen species of flowering plant in the family Anacardiaceae. It is a large fruit tree, capable of growing to a height and width of . There are two distinct genetic populations in modern m ...

'') and coconut palm (''

Cocos nucifera The coconut tree (''Cocos nucifera'') is a member of the palm tree family (Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the f ...

'') branches. An ant egg harvester will knock the nest off with a stick so that it falls into a bucket of water waiting below. Reportedly, the best-tasting ant eggs are harvested from nests that are situated on mango trees. The harvesting of ant eggs may begin in February or March, and continues through the summer. Ant egg soup is a popular menu item in the late summer. Due to its association with the countryside, it serves as an "emblem of rural life", and evokes nostalgia in Laotian city dwellers.

Preparation

Soup is among the most popular culinary uses for ant eggs. In soups, the ant eggs are typically added towards the end of the cooking process. As a garnish, they may be added to a wide variety of soups and add a "distinctive, sour pop". Recipes for ant egg soup may include ingredients such as chicken stock,

lemongrass ''Cymbopogon'', also known as lemongrass, barbed wire grass, silky heads, oily heads, Cochin grass, Malabar grass, citronella grass or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family. Some ...

fish sauce Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, L ...

, chilies,

tamarind Tamarind (''Tamarindus indica'') is a Legume, leguminous tree bearing edible fruit that is indigenous to tropical Africa and naturalized in Asia. The genus ''Tamarindus'' is monotypic taxon, monotypic, meaning that it contains only this spe ...

, shallot and spring onion. In Thailand, a type of scarab beetle (''Psilophosis sp.'') is sometimes ground and added to red ant egg soup.

Notes

References

{{DEFAULTSORT:Ant egg soup Insect dishes Egg dishes Laotian soups Thai soups

Regional variations

Ant egg harvesting

Preparation

See also

Notes

References