Conch Soup Haitian-style

Clean the conch thoroughly under cold running water, scrubbing the shell to remove sand and debris. Place the conch in a large pot of boiling salted water and cook for 15-20 minutes until the meat is tender enough to remove from the shell.

Remove the conch from the pot and let cool slightly. Extract the meat from the shell and chop finely, discarding any tough portions.

Slice the onion and green pepper into thin pieces. Dice the carrots and mince the garlic slivers.

Peel and chop the tomato into small chunks, discarding excess seeds and juice if desired.

Heat a large pot over medium heat and add a thin film of oil or butter. Sauté the garlic, onion, and green pepper for 3-4 minutes until softened and fragrant.

Add the diced carrots and chopped tomato to the pot, stirring well to combine. Cook for 2-3 minutes to release the tomato flavors.

Pour in the chicken broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes to meld the flavors.

Stir in the chopped conch meat and uncooked vermicelli, breaking the pasta slightly if needed. Simmer for 8-10 minutes until the pasta is tender and cooked through.

Add the fresh basil sprig and season the soup with lime juice, salt, pepper, and 4-6 drops of Tabasco sauce to taste.

Simmer for 2 additional minutes to allow the flavors to fully integrate. Remove and discard the basil sprig before serving.