What’s your most unrelenting food addiction?
Mine is over-the-top spicy food. Dangerously hot. I cannot adequately emphasize the level of spice that I like in my food.
I’ve let myself go, totally. Maybe in some other ways too. Especially since I adopted a 4-month-old rescue dog – Jesus, you should see my apartment. Hot sauce bottles and torn furniture everywhere.
I take swigs of Tabasco straight from the bottle. Red pepper flakes don’t do it for me anymore. It pretty much has to be a habanero-based sauce, or something that purportedly sets a normal person’s mouth on fire.
A spicy soup can be anything you want it to be. You just need broth and spice. When the mood hits me, I’ll dig in my pantry & fridge in an attempt to alleviate this craving.
I bet this might cure up a nasty sinus infection bout or a low-grade cold. In rummaging through my fridge & using what I had on hand, this turned out to be the best combination of lingering spicy heat, garlicky flavors, a teeny bit of sweet & animal-based fats that will satisfy that “itch.” Put a poached egg on top if you need a bit more substance.
Keep a box of Kleenex nearby, because your nose is going to run like crazy. But the burn will feel good, so good. And it will be worth it.
I N G R E D I E N T S
This dish serves 2 spicy-food lovers.
- 1 liter high-quality chicken or seafood stock (College Inn is a good brand)
- 1 / 2 habanero pepper, sliced
- 1 / 2 habanero pepper, minced
- 1 / 2 jalapeno pepper, sliced
- 1 tablespoon olive oil
- 3 cloves garlic, sliced
- 8 tablespoons coconut milk (or 6 tablespoons heavy cream)
- 2 tablespoons scallions, sliced
- 1 teaspoon Sriracha
- 1 1 / 2 teaspoon salt
- 1 teaspoon fish sauce
- 1 / 4 teaspoon red pepper flakes
- 1 / 4 teaspoon pepper
- 2 tablespoons white granulated sugar (if using heavy cream instead of coconut milk, add 4 tablespoons of sugar)
O p t i o n a l
- 1 egg, lightly poached
- 1 teaspoon hot sesame oil, for finishing
D I R E C T I O N S
- Saute the garlic and red pepper flakes in olive oil over medium-low heat for 3 – 4 minutes. Add the stock, sliced habanero and jalapeno peppers, Sriracha, fish sauce, sugar, salt and pepper. Allow to come to a boil.
- Once heated through, add the coconut milk or heavy cream. Simmer for 15 minutes uncovered.
- After 15 minutes, plate in shallow bowls, garnish with sliced scallions, minced habanero peppers, and a poached egg, if desired.
- Serve hot, drizzling with spicy sesame oil for garnish, if desired.