Conch Meat & Key Lime in Thai Coconut Soup

Put into a large pasta pot over medium heat for 30 minutes, after bringing the chicken broth to a high boil for two minutes:

4 packets fat-free, organic, coconut powder, fairwage, from a South Vietnamese great-grandmother (8 cups, added in last 10 minutes)

8 cups Bar Harbor clam juice

2 pounds fresh/thawed, pre-steamed, fully-cooked, de-shelled, pre-tenderized, conch meat, chopped into 1/2-inch pieces, soaked in Louis Jadot unoaked chardonnay for 24 hours, while refrigerated, then added to the soup in the last 10 minutes of cooking time, to reheat it

***Make absolute sure the digestive tract of the conch has been removed. Also, check to find out if red tide or pollutants have been checked for, prior to buying it. If getting it from a non-fish market, you may need to drill a hole into the shells. Then, pry the meat out and remove its entire digestive tract. Smell the conch, to see if it's fresh vs fishy/spoiled. The color should be white with a bit of pink or orange to it, not gray/spoiled-colored.

Here's a link on safe, legal conch meat harvesting, preparation, and purchasing:

http://runtrainingplan.hubpages.com/hub/How-to-Prepare-and-Cook-Conch-Whelk

OR

Instead of conch meat, raw, pre-peeled, deveined, butterflied, thawed/fresh, medium-sized, tiger shrimp, added in the last 20 minutes of cooking time

5 liters organic, fat-free, reduced-sodium chicken broth, heritage

4 cups fresh, organic, baby carrots, pre-peeled, each sliced into three pieces

2 cups drained, rinsed, straw mushrooms

2 cups drained, rinsed, baby corn

2 cups frozen, organic water chestnuts

3 cups frozen, organic, baby-sized, sugar snap peas

Seasonings:

1/4 cup organic saffron threads, freshly- and finely-ground

2 cups dried, organic, red shallots

2 cup organic ginger root, peeled, washed, finely-minced

2 dried, organic kaffir leaves

1 cup organic, fresh garlic cloves, ends trimmed, finely-minced

1 cup cardamom pods, organic, freshly- and finely-ground

1 cup organic coriander seeds, freshly- and finely-ground

4 organic, fresh, red Thai chili peppers, washed, stems removed, de-seeded, finely-minced

8 organic key limes, roll them a few times, then squeeze the juice from them, use the juice only

1 TBL fish sauce/nuoc mam or 1/2 tsp Italian anchovy paste puree

4 cups organic, fresh Thai purple basil leaves, stems removed, soaked, washed, then chopped into 1/2-inch pieces, added in last 3 minutes