If you are a food enthusiast with a taste for the extra-ordinally, then ants egg soup recipe might be of great interest to you.
This nutritious Asian-style soup combines flavors from different ingredients for a delicious and filling soup which everyone likes. Originally, ants eggs soup was prepared using weave ants, also known as red ants, but with time the recipe has been updated to using white ants.
For the bet bowl of ants egg soup, you will need eggs of ants as the key ingredient, garlic, galangal, snakehead fish, lemon grass, lime juice, tomatoes, tamarind bean, basil leaves and fish stock. Join us as we explore the ingredients and preparation of this soup.
Image Credits: Thailand Discovery
Ingredients for Ants Eggs Soup Recipe
- 1 small bowl of dried or fresh ant eggs
- 4 cups of chicken broth (you can substitute with vegetable broth)
- 1 tbsp. vegetable oil
- 2 cloves of garlic (minced)
- 1 finely chopped onion (small size)
- 1 large carrot (cleaned and diced)
- 1 stalk of celery (finely chopped)
- 1 tsp. salt
- Enough pepper to taste
Optional Ingredients
- Cilantro and parsley for garnishing
Preparation steps for Ants Egg Soup Recipe
Prep time: 10 minutes
Cook time: 30 hour
Wait time: 40 minutes
Course: Side dish, appetizer
Cuisine: Asian/Thailand
Yield: 4 servings
Instructions
Prepare the Ant Eggs
- If using dried ant eggs, soak them for 10 minutes to rehydrate them. If using fresh ones, clean and rinse them thoroughly to remove impurities and debris. Rinse them with the strainer under cold running water.
Sauté the onion, seasonings and vegetables
- In a large frying pot, heat the oil and sauté the onion until transparent.
- Add garlic and sauté to release its aroma low heat.
- Add the diced carrot and chopped celery. Fry them while stirring occasionally for five minutes or until tender and aromatic.
Add the Broth
- Once the vegetables are uniformly tender, add you chicken or vegetable broth, stir and bring everything to boil. Once boiling, simmer for 15 minutes to allow the flavors to blend together.
Adding the Ant Eggs
- Add the rehydrated or clean ant eggs slowly into the simmering broth. Stir gently to evenly distribute in the soup. Cover the pot and simmer for an additional 5 minutes for the eggs to be fully cooked.
Season and serve
- Taste the soup and adjust seasoning to your preference. Note that ants have distinct flavor, so be careful not to overpower it. Ideally, start with just a little salt and adjust later. Once well-seasoned, remove the ants egg soup from heat and set aside ready to serve.
Garnish while serving
- Serve the soup into bowls, garnish with preferred herbs like cilantro or parsley and serve.
Ants Egg Soup Nutrition Information
Per 1 serving
- Calories: 569 kcal
- Total Fat: 41 grams
- Saturated Fat: 12 grams
- Trans Fat: 0 grams
- Cholesterol: 178 mg
- Carbohydrates: 22 grams
- Fiber: 2 grams
- Sugar: 2 grams
- Protein: 30 grams
Printable Recipe
Ants Egg Soup Recipe
Ingredients
- 1 small bowl of dried or fresh ant eggs
- 4 cups of chicken broth you can substitute with vegetable broth
- 1 tbsp. vegetable oil
- 2 cloves of garlic minced
- 1 finely chopped onion small size
- 1 large carrot cleaned and diced
- 1 stalk of celery finely chopped
- 1 tsp. salt
- Enough pepper to taste
Optional Ingredients
- Cilantro and parsley for garnishing
Instructions
Step 1: Prepare the Ant Eggs
- If using dried ant eggs, soak them for 10 minutes to rehydrate them. If using fresh ones, clean and rinse them thoroughly to remove impurities and debris. Rinse them with the strainer under cold running water.
Step 2: Sauté the onion, seasonings and vegetables
- In a large frying pot, heat the oil and sauté the onion until transparent.
- Add garlic and sauté to release its aroma low heat.
- Add the diced carrot and chopped celery. Fry them while stirring occasionally for five minutes or until tender and aromatic.
Step 3: Add the Broth
- Once the vegetables are uniformly tender, add you chicken or vegetable broth, stir and bring everything to boil. Once boiling, simmer for 15 minutes to allow the flavors to blend together.
Step 4: Adding the Ant Eggs
- Add the rehydrated or clean ant eggs slowly into the simmering broth. Stir gently to evenly distribute in the soup. Cover the pot and simmer for an additional 5 minutes for the eggs to be fully cooked.
Step 5: Season and serve
- Taste the soup and adjust seasoning to your preference. Note that ants have distinct flavor, so be careful not to overpower it. Ideally, start with just a little salt and adjust later. Once well-seasoned, remove the ants egg soup from heat and set aside ready to serve.
Step 6: Garnish while serving
- Serve the soup into bowls, garnish with preferred herbs like cilantro or parsley and serve.
I hope you will enjoy your delicious ants egg soup with this recipe.
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