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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: 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
1. Add to Grains. Turn yesterday’s soup into today’s healthy bowl. Start with a base of grains like rice, farro, or quinoa. Add roasted veggies and a protein.
Photo: Liz Andrew/Styling: Erin McDowell. Time Commitment: 1 hour and 45 minutes. Why We Love It: vegetarian, kid-friendly, crowd-pleaser Another classic comfort food, tomato soup predates the ...
Kaeng (Lao: ແກງ; lit. 'soup') Ant egg soup – soup made with ant eggs. Kaeng jeut – vegetable and pork soup. Kaeng galee – Lao curry. Keng no mai or soup naw mai – a green stew made with bamboo shoots. Or – green vegetable stew. Or lam – Luang Prabang-style green vegetable stew. Tom jeaw pa – spicy fish soup.
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]
In Central Thailand, nam tok is mainly a spicy soup stock enriched with raw cow blood or pig's blood. Blood is often used in Thailand to enrich regular noodle dishes. One of the most popular variants of the nam tok noodle soup is known as kuai-tiao mu nam tok. It includes broth, blood, noodles, bean sprouts, pieces of liver, pork, dumplings ...