Inferno Soup
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
46
Spice
45
Sweetness
41
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
4 cups
Vegetable Oil1 tbsp
Sugar1 tsp
Roasted Garlic230 g
Egg Noodle (cooked)1
Chipotle1 tbsp
Garlic (minced fresh)1 tsp
Ground CuminDirections:
1
Add about 6 cups water to a large pot with the vegetable oil and chicken broth seasoning
2
Bring to a mild boil for about 5 minutes
3
Add the chicken pieces and give it another 10 minutes over medium heat or until the chicken cooks
4
Add the carrots, fish sauce, roasted garlic and sugar
5
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
6
Take your choice of 6 of the dried peppers
7
Over a bowl, snap off the tails but try to keep the seeds in the bowl
8
Fill a large saucepan with 6 to 8 ounces water
9
Add the peppers and boil over medium heat until you see the skins soften and become moist, about 3 minutes
10
Then strain a little of the water in the sink but leave enough to blend the peppers, 1 to 1 1/2 ounces
11
Remember to keep the seeds
12
Add the fresh garlic, cumin and the peppers and seeds to a blender and puree
13
You have now created the paste used to generate the hot oil
14
Heat the oil in a large saucepan over low heat for 3 to 4 minutes
15
CAUTION: the following step may be toxic
16
Take the dried pepper paste you have just blended and SLOWLY and carefully drop into the hot oil while stirring for about 3 minutes
17
This will produce a homemade pepper extract