Conch Soup Haitian-style

Ingredients

 * 1 lb conch
 * 1 tomato, peeled
 * 2 tbsp lime juice
 * sprig of fresh basil
 * 1½ qt. chicken broth
 * ½ cup carrots, diced
 * 1 clove garlic, slivered
 * salt and pepper
 * 1 green pepper, sliced
 * 1 cup uncooked vermicelli
 * 1 onion, sliced
 * 4 or 6 drops Tabasco sauce

Directions

 * 1) Wash and trim conch.
 * 2) Dry the conch thoroughly, then pound it with floured wooden mallet.
 * 3) Rub it with lime juice.
 * 4) Cut conch into bite-size pieces and set aside for later use.
 * 5) In a heavy kettle bring to a brisk boil broth, tomato, onion, green pepper, garlic, and basil.
 * 6) Reduce heat and simmer for about twenty minutes.
 * 7) Remove broth from fire and strain, discarding vegetables.
 * 8) Return broth to the fire and add carrots.
 * 9) Simmer for about twenty minutes.
 * 10) Add to broth the conch, pepper, salt, vermicelli and Tabasco sauce.
 * 11) Simmer an additional ten minutes, or just until the conch is tender.
 * 12) Do not overcook.
 * 13) Serve hot.