| Alternative names | Gaeng Kai Mot Daeng |
|---|---|
| Type | Soup |
| Place of origin | Laos, Northeastern Thailand |
| Region or state | Southeast Asia |
| Serving temperature | Hot |
| Main ingredients | Ant eggs |
Ant egg soup is a soup made from the eggs of the weaver ant species Oecophylla smaragdina. Ant egg soups are traditional dishes in northern Lao and Thai cuisine. They are also enjoyed in Cambodia and on China's Hainan Island. In addition to soups where they are the central ingredient, ant eggs may be added as a garnish to a variety of soups. They have a sour flavor and evoke nostalgia for the countryside.