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- 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.
- In a pan, saute the garlic, chiles and ginger in a little oil on medium heat until garlic turns translucent (30 seconds).
- Add conch meat and saute for 2 minutes and turn off heat.
- Add meat to stock pot along with the coconut milk and cumin.
- When liquid begins to simmer, turn off heat, add the cilantro and serve.