Mushroom and Ant Egg Soup (Kaeng Hed Sai Khai Mod Daeng; ແກງເຫັດໃສ່ໄຂ່ມົດແດງ or Khai Mod Som ໄຂ່ມົດສົ້ມ) for dinner in Champasak, Laos.
We went grocery shopping at a market near the Lao-Thai border and bought all our ingredients there. The Ant Eggs were quite fresh, gathered from the forest in the morning and sold at the market a few hours later.
My uncle made the dinner with me helping in the kitchen by washing the mushrooms and other cooking tastes. He also made grilled tilapia (Ping Pa Nin), and Tam Maak Hoong (Papaya Salad) to go with the Mushroom and Ant Egg Soup.