Recipes Soups

Habanero Pepper Soup

The habanero burn feels good, so good. And it will be worth it.

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

  1. 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.
  2. Once heated through, add the coconut milk or heavy cream. Simmer for 15 minutes uncovered.
  3. After 15 minutes, plate in shallow bowls, garnish with sliced scallions, minced habanero peppers, and a poached egg, if desired.
  4. Serve hot, drizzling with spicy sesame oil for garnish, if desired.

3 comments on “Habanero Pepper Soup

  1. Oh yum! Okay, I’ve never drunk from a bottle of Tabasco, but my friends can’t eat my favorite salsas because they’re too spicy. And I often add cayenne pepper to… well just about anything. After my daughter moved to London, where there are no Mexican grocery stores, I had to keep her stocked in Sriracha! Anyway, this soup sounds amazing. Love the spiciness, the coconut milk and fish sauce!

    Liked by 1 person

    • It would be even better with a bit of curry powder… for more of that curry/coconut combo flavor. I just didn’t have the energy to run to the store to grab it!

      Liked by 1 person

  2. Love the spiciness 😀

    Liked by 1 person

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