Hot Hot Soup

This is how Joef refers to this soup (his own recipe, I might add): "If it doesn't hurt a little, you haven't done it right." Like most of what Joef makes, it is intensely, seriously, hot. As in, the first time he made this, I couldn't eat it without downing gobs of ice cream in between gulps. We've toned it down a little since then, and of course now it's much too mild for him (as he frowns at me). Luckily for you, you can adjust the heat to your preference.

Also, Joef bought me a rose tonight. :)

So:
1 lb chicken, cubed
Dash olive oil
5-6 heaping tbsps chili paste
2 cloves garlic, minced
1/2 onion, sliced
1/4 cup ground ginger
1-2 habanero peppers, sliced
48 oz chicken broth
Juice of a lime wedge
3/4 head bok choy
1/2 bag bean sprouts
1 zucchini (or yellow zucchini), sliced
6 sprigs mint

In a tall pot, combine chicken, onions, garlic, and chili paste with a dash of olive oil over medium-high heat. Cook, stirring, until the chicken is white on the outsides. Add the ginger and habanero, stir for 1-2 minutes. Add the remainder of the ingredients (bok choy, zucchini, bean sprouts, broth, mint), squeezing the lime over it, and bring to a boil. Reduce heat to medium until chicken is cooked through and the vegetables have softened slightly. Enjoy the wonderful, fiery inferno in your mouth while your husband pouts about it not being hot enough.


Oh, and about the Capital Brewery Supper Club: "not bad" (as it says on the can) is probably an apt descriptor.