Inferno Soup

1. 1

   Add about 6 cups water to a large pot with the vegetable oil and chicken broth seasoning.

2. 2

   Bring to a mild boil for about 5 minutes.

3. 3

   Add the chicken pieces and give it another 10 minutes over medium heat or until the chicken cooks.

4. 4

   Add the carrots, fish sauce, roasted garlic and sugar.

5. 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. 6

   This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.

7. 7

   The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

8. 8

   Cook's Note: Please wear a mask and gloves while preparing the hot peppers in the oil; it can be a dangerous process.

9. 9

   Take your choice of 6 of the dried peppers.

10. 10

    Over a bowl, snap off the tails but try to keep the seeds in the bowl.

11. 11

    Fill a large saucepan with 6 to 8 ounces water.

12. 12

    Add the peppers and boil over medium heat until you see the skins soften and become moist, about 3 minutes.

13. 13

    Then strain a little of the water in the sink but leave enough to blend the peppers, 1 to 1 1/2 ounces.

14. 14

    Remember to keep the seeds.

15. 15

    Add the fresh garlic, cumin and the peppers and seeds to a blender and puree.

16. 16

    You have now created the paste used to generate the hot oil.

17. 17

    Heat the oil in a large saucepan over low heat for 3 to 4 minutes.

18. 18

    CAUTION: the following step may be toxic.

19. 19

    Take the dried pepper paste you have just blended and SLOWLY and carefully drop into the hot oil while stirring for about 3 minutes.

20. 20

    This will produce a homemade pepper extract

* Per serving · 4 servings · Values may vary.