Alternative names | Gaeng Kai Mot Daeng |
---|---|
Type | Soup |
Place of origin | Laos, Northeastern Thailand |
Region or state | Southeast Asia |
Serving temperature | Hot |
Main ingredients | Ant eggs |
Ant egg soup is a soup made from the eggs of the weaver ant species Oecophylla smaragdina . Ant egg soups are traditional dishes in northern Lao and Thai cuisine. They are also enjoyed in Cambodia and on China's Hainan Island. In addition to soups where they are the central ingredient, ant eggs may be added as a garnish to a variety of soups. They have a sour flavor and evoke nostalgia for the countryside.
Ant egg soup is a part of both Lao and Thai cuisine. As a traditional dish of subsistence farmers in northern Laos and Thailand, [1] [2] it can serve as an important source of protein. [1] In Laos it is known as Gaeng Khai Moht. [lower-alpha 1] [3] Varieties of ant egg soup are also eaten in Isan (Northeastern Thailand). [4] Ant egg and Leigong root soup is a traditional local dish in China's Hainan Island, where it is prepared by Miao and Li villages of Wuzhishan City. [5]
The main ingredient in ant egg soup is ant eggs, specifically those from the weaver ant species Oecophylla smaragdina . These red ants construct their nests on the undersides of mango tree ( Mangifera indica ) and coconut palm ( Cocos nucifera ) branches. An ant egg harvester will knock the nest off with a stick so that it falls into a bucket of water waiting below. [3] Reportedly, the best-tasting ant eggs are harvested from nests that are situated on mango trees. [3]
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. [1] Due to its association with the countryside, it serves as an "emblem of rural life", [1] and evokes nostalgia in Laotian city dwellers. [1]
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 [6] and add a "distinctive, sour pop". [1] Recipes for ant egg soup may include ingredients such as chicken stock, lemongrass, fish sauce, chilies, tamarind, shallot and spring onion. [3]
In Thailand, a type of scarab beetle (Psilophosis sp.) is sometimes ground and added to red ant egg soup. [7]
Thai cuisine is the national cuisine of Thailand.
Lao cuisine or Laotian cuisine is the national cuisine of Laos.
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Weaver ants or green ants are eusocial insects of the Hymenoptera family Formicidae belonging to the tribe Oecophyllini. Weaver ants live in trees and are known for their unique nest building behaviour where workers construct nests by weaving together leaves using larval silk. Colonies can be extremely large consisting of more than a hundred nests spanning numerous trees and containing more than half a million workers. Like many other ant species, weaver ants prey on small insects and supplement their diet with carbohydrate-rich honeydew excreted by scale insects (Hemiptera). Weaver ant workers exhibit a clear bimodal size distribution, with almost no overlap between the size of the minor and major workers. The major workers are approximately 8–10 mm (0.31–0.39 in) in length and the minors approximately half the length of the majors. Major workers forage, defend, maintain, and expand the colony whereas minor workers tend to stay within the nests where they care for the brood and 'milk' scale insects in or close to the nests.
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