1. Ahoy there, fellow culinary adventurer! As the sun dips below the horizon here in the Conch Republic, casting a warm, salty glow over everything, my mind drifts back to the day's escapades. You see, life in Key West is never dull. This morning, it involved a rather spirited chase after a rogue square grouper – a tale for another time, perhaps involving a slightly too-enthusiastic pelican and a surprisingly agile inflatable raft. But amidst the thrill of the chase and the salty spray of the Gulf, a more pressing matter lingered in my thoughts: the quest for the perfect vegetable-based spicy soup. After hours under the Florida sun, what could be more satisfying than a vibrant, flavorful bowl to ignite the taste buds and soothe the soul? My journey, much like the pursuit of that elusive square grouper, has led me down winding paths of peppers and fiery chilies, through fragrant gardens overflowing with herbs and spices. And now, dear friend, I'm delighted to share the fruits (and vegetables!) of that labor with you. So, without further ado, let's dive into this recipe for a truly sensational spicy vegetable soup...

   Soup Paste:

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9 serrano peppers

2 tbsp gochujang powder

3 tbsp chili paste

2 tbsp peanut butter

1 tbsp Duke's mayonnaise

1 tbsp red chili flakes

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Soup Base:

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3 tbsp grated fresh ginger

3 tbsp minced fresh garlic

1 thinly sliced shallot

2 shots of your preferred bourbon

Oil, to your liking (adjust as needed)

¼ cup water

1 ½ tsp cornstarch

3 cups chicken broth

1 lb soft tofu, cubed

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Veggies:

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6 medium carrots, grated

⅓ head of cabbage, grated

½ white onion, grated

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Instructions:

1. In a small pan over low heat, gently warm the serrano peppers and gochujang powder. Be careful not to burn the chili flakes; the goal is to soften the peppers and release their aroma.

2. While the peppers are warming, start stir-frying the grated carrots, cabbage, and onion in a separate pan over medium-low heat. Keep a close eye on them as you work on the soup base, stirring occasionally, until they are softened but still have a bit of texture.

3. Combine the Serrano peppers, gochujang flakes, chili paste, peanut butter, mayonnaise and chili flakes. Blend until smooth.

4. To a heavy bottom pot, add the oil and garlic. Cook until fragrant, about one minute, and then add the ginger and shallot, cooking until fragrant or an additional two minutes. Add in the bourbon to deglaze the pot.

5. Pour in the chicken broth and blender paste, then gradually whisk in the cornstarch that has been mixed with the water to prevent lumps. Stir continuously as you add it in batches.

6. Bring the broth mixture to a gentle simmer and add the cubed soft tofu. Cook for about 5 minutes, allowing the tofu to heat through.

7. Remove the soup from the heat. Stir in the softened stir-fried vegetables and the warmed pepper-gochujang mixture. Combine everything thoroughly. Feel free to adjust the amount of the pepper mixture to your desired level of spiciness

8. LETS GOOO METS IT’S ABOUT THE METS BABY LOVE THE METS ALRIGHT LET’S GET A HOME RUN BABY LOVE THE METS LET’S GO METS