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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. [a] [3] Varieties of ant egg soup are also eaten in Isan (Northeastern Thailand). [4]
Ant egg omelette. Red ant eggs are cooked in types of food such as red ant egg salad (ก้อยไข่มดเเดง). Because they contain acetic acid, red ant eggs are used instead of lemon juice or vinegar in many Thai dishes. Ant egg soup is a traditional dish of Laos, but popularity of the dish is waning in the younger generations ...
Ant Egg Soup: The Adventures of a Food Tourist in Laos. London: Sceptre. ISBN 0-340-82567-7. Sing, Phia. Alan Davidson and Jennifer Davidson, eds. (1981) Traditional Recipes of Laos: Being the Manuscript Recipe Books of the Late Phia Sing, from the Royal Palace at Luang Prabang, Reproduced in Facsimile and Furnished With an English Translation ...
Ant egg soup: Laos, Northeastern Thailand: Chunky A soup including ant eggs among its ingredients. Served hot. Ash-e doogh: Iran, Azerbaijan, Turkey Potage A yogurt soup that consists of yogurt and leafy vegetables. Served hot. Aush, aash, āsh Iran, Afghanistan, Turkey, Caucasus Potage
Ant egg soup: Savory Laos: Soup made from the eggs of the weaver ant species Oecophylla smaragdina. Avgolemono: Savory Mediterranean: A family of sauces and soups made with egg and lemon juice, mixed with broth. Baghali ghatogh: Savory Iran: A khoresh (Persian stew) made with baghalas (Rashtian faba beans), dill, and eggs.
[1] [2] The dish can also be found among the Lao ethnic region of Northeastern Thailand . [ 3 ] Keng no mai is made by cooking bamboo shoot , mushrooms (oysters, straw, and wood ears), okra, angled gourd, pumpkin, juices (or extract) obtained from the yanang leaves, and padaek in pork, chicken or beef broth.
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Kaeng som kung dok khae is a version with shrimps and dok khae, the flowers of the Sesbania grandiflora A traditional and basic kaeng som pla from Southern Thailand. Kaeng som, gaeng som [1] (Thai: แกงส้ม, pronounced [kɛ̄ːŋ sôm]), Asam rebus, or Thai/Lao/Malaysian sour curry [2] is a sour and spicy fish curry or soup with vegetables popular in Southeast Asia. [3]