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If you are microwaving the soup, this will degrade capsaicine extremely quickly as it heats up quicker than other organics in the microwave and is very volatile and will evaporate.


The recipe strikes me as odd because the aromatics (chili, ginger, probably the mushrooms too but the authors intent is unclear there) would usually be fried in oil or fat, and then diluted/deglazed with the stock. That would diffuse the heat into the soup from the chilies. And then, you can add in further raw chopped peppers only towards the end of cooking, ...

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