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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