Inferno Soup

Directions

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