Inferno Soup

Name: Inferno Soup
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 1 inferno king-size serving, or a family of 3 pepper-heads
Ingredients: 2 tablespoons vegetable oil; 1 tablespoon chicken broth seasoning; 6 ounces boneless skinless chicken breast, diced; 2 jumbo carrots diced up; 3 ounces Thai fish sauce; 1 tablespoon sugar; 1/2 teaspoon roasted garlic; 8 ounces egg noodles, cooked; 16 ounces Dried Pepper Extract, recipe follows; Chile de arbol; Ancho; Guajillo; Chile del monte; Cascabel; Chipotle; Ghost peppers (bhut jolokia); Butch T Trinidad (scorpion); 1/4 tablespoon minced fresh garlic; 1/4 teaspoon ground cumin; 4 cups vegetable oil

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Level: Advanced
Total: 55 min

Prep: 20 min
Cook: 35 min

Yield: 1 inferno king-size serving, or a family of 3 pepper-heads

Level: Advanced
Total: 55 min

Prep: 20 min
Cook: 35 min

Yield: 1 inferno king-size serving, or a family of 3 pepper-heads

Ingredients

2 tablespoons vegetable oil

1 tablespoon chicken broth seasoning

6 ounces boneless skinless chicken breast, diced

2 jumbo carrots diced up

3 ounces Thai fish sauce

1 tablespoon sugar

1/2 teaspoon roasted garlic

8 ounces egg noodles, cooked

16 ounces Dried Pepper Extract, recipe follows

Dried Pepper Extract:

Chile de arbol

Ancho

Guajillo

Chile del monte

Cascabel

Chipotle

Ghost peppers (bhut jolokia)

Butch T Trinidad (scorpion)

1/4 tablespoon minced fresh garlic

1/4 teaspoon ground cumin

4 cups vegetable oil

Directions

Add about 6 cups water to a large pot with the vegetable oil and chicken broth seasoning. Bring to a mild boil for about 5 minutes. Add the chicken pieces and give it another 10 minutes over medium heat or until the chicken cooks. Add the carrots, fish sauce, roasted garlic and sugar. Let it cook over low heat another 3 minutes, and then the egg noodles and Dried Pepper Extract and cook for a final 2 minutes.

Dried Pepper Extract:

Take your choice of 6 of the dried peppers. Over a bowl, snap off the tails but try to keep the seeds in the bowl. Fill a large saucepan with 6 to 8 ounces water. Add the peppers and boil over medium heat until you see the skins soften and become moist, about 3 minutes. Then strain a little of the water in the sink but leave enough to blend the peppers, 1 to 1 1/2 ounces. Remember to keep the seeds.
Add the fresh garlic, cumin and the peppers and seeds to a blender and puree. You have now created the paste used to generate the hot oil.
Heat the oil in a large saucepan over low heat for 3 to 4 minutes. CAUTION: the following step may be toxic. Take the dried pepper paste you have just blended and SLOWLY and carefully drop into the hot oil while stirring for about 3 minutes. This will produce a homemade pepper extract.