Ant egg soup (Kaeng khai Mod Som)

Ingredients

• 300 g of ant eggs
• 1.5 L of Yanang Juice 
• 3-5 shallots
• 2 tablespoons of bird pepper (pounded)
• 2 tablespoons of fermented fish (Padeak)
• 200 g of sweet leaf gooseberry (Pak Wan)
• Basil (additionally)

Method

• Heat the pan and add the Yanang Juice, shallots and bird pepper.
• After a while, add the fermented fish, the basil, the sweet leaf gooseberry, and the ant eggs.
• Boil the mixture for 5-7 minutes until all the ingredients are soft. 
• Turn off the stove and the ant egg soup is ready for serving. 

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