Sopa de Caracol

Ingredients

 * 1 lb conch cut into large chunks (substitute large clams, scallops, any sweet shellfish)
 * 6 – 8 cups chicken bouillon
 * 3 cups coconut milk
 * 3 cloves minced garlic
 * 2 chiles minced (use your own judgement here)
 * 2 tablespoons chopped fresh cilantro
 * ½ tsp minced ginger
 * ½ tsp cumin
 * 1 diced carrot
 * 1 diced medium sized onion
 * 1 diced medium sized tomato
 * salt to taste

Directions

 * 1) Put bullion in stock pot on high heat, turn down to simmer once it boils, add diced veggies, cover and let simmer for 10 minutes.
 * 2) In a pan, saute the garlic, chiles and ginger in a little oil on medium heat until garlic turns translucent (30 seconds).
 * 3) Add conch meat and saute for 2 minutes and turn off heat.
 * 4) Add meat to stock pot along with the coconut milk and cumin.
 * 5) When liquid begins to simmer, turn off heat, add the cilantro and serve.